Continuing with the citrus theme, let's take a look at kabosu. Kabosu is grown widely in Oita prefecture but more of an oddity up here in Shiga. Kabosu is considered a sour orange and has a taste similar to limes and shikwasa. The lighter in color the kabosu becomes, the sweeter it will taste, but when cooking you want it on the sour side so don't let them become too yellow. If you can't find kabosu where you are (and if you're outside of Japan that's a good possibility) key limes make a good substitute.
How to Prepare
Just like any citrus, juice it and zest it! Kabosu tends to have lots of small seeds so be prepared to fish them out of the juice.
Easy Kabosu Recipe
This recipe is about as easy as it gets!
Red Snapper with Chili Kabosu Butter
- 1/4 stick (2 tablespoons) unsalted butter, softened
- 1/2 tablespoon finely chopped shallot
- 1/2 teaspoon finely grated fresh kabosu zest
- 1 teaspoons fresh kabosu juice
- 1/2 teaspoon minced fresh cayenne pepper or 1/4 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon dried lemongrass or fresh lemon balm OPTIONAL
- 4 pieces snapper fillets with skin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons vegetable oil
1. Stir together butter, shallot, zest, kabosu juice, chile, salt, and lemongrass in a bowl.
2. Score skin of fish in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh)3. Pat fish dry and sprinkle with salt.
4. Heat oil in a skillet over moderately high heat until just smoking, then sauté fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate.
5. Serve each piece of fish with a dollop of chile lime butter.
Serve this fish with a side of rice and some steamed veggies for a quick weekday dinner!
If you can't find snapper, any firm white fish will suffice. Cod is a good choice here in Japan but be sure to thoroughly rinse the fish before cooking as it's usually heavily salted.