Cure the fish in a mixture of salt and sugar so the flavor penetrates; then marinate in sake, sugar, and chile paste for a more complex taste. (Serves 4)
* Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 1/2 cup vertically sliced red onion and 1 pound trimmed green beans; sauté 5 minutes or until beans are crisp-tender. Remove from heat; stir in 2 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame seeds, and 2 teaspoons dark sesame oil.
Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal
10-Minute Appetizer Menu
Soy Citrus Scallops with Soba Noodles
