The Address Magazine Nov-Dec 2013 #92: The Winter Issue
The Winter Issue: Embracing the Cold Front to summarise the adventures of this architect turned restauranteur
The Winter Issue: Embracing the Cold Front to summarise the adventures of this architect turned restauranteur
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TROPICANA GOLF & COUNTRY RESORT<br />
47410 Petaling Jaya, Selangor<br />
GIN SHUI TEI<br />
Gindara Saikyomiso –<br />
Essentially grilled black cod<br />
in saikyomiso marinade,<br />
saikyomiso comes from<br />
Kyoto, Japan and is known as<br />
the sweet miso paste where<br />
more rice than soybean is<br />
used in its making. Compared<br />
with other miso, it has the<br />
least amount of salt, thus<br />
minimising the intense<br />
flavour to a naturally sweet,<br />
mild taste. <strong>The</strong> saikyomisomarinated<br />
black cod fillet is<br />
rinsed first so that the miso<br />
does not come off too strong.<br />
It is then grilled until tender<br />
and presented on a dried<br />
hoba leaf with a smear of<br />
saikyomiso on the side. An<br />
excellent source of omega-3<br />
fatty acids and vitamin B12,<br />
the black cod is superbly fresh<br />
and firm, and the miso greatly<br />
enhances the meat with its<br />
sweet flavour and aroma. <strong>The</strong><br />
combination is divine as the<br />
succulent meat slowly melts in<br />
your mouth. Great with plain<br />
rice and a good, chilled sake.<br />
Clubhouse - T. 03-7804 8888 - www.facebook.com /ginshuitei<br />
Operating hours - Monday to Sunday - Lunch - 12.00 pm to 3.00 pm<br />
- Dinner - 6.30 pm to 10.30 pm<br />
122 TA | NOV/DEC <strong>2013</strong>
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