Orange Crusted Hamachi Teriyaki With Miso Pumpkin & Long Bean “Fries”

Preheat oven to 350 degrees F.

Preheat oil to 340 degrees F.

Mix all ingredients except hamachi in a bowl.

Marinate hamachi thoroughly for 20 minutes.

Fry the peel in vegetable oil until it is crispy, pat dry & put aside.

Blend all ingredients in coffee grinder

Press orange crust on top of each fillet

In the same pan cook fillets over medium heat 2 minutes per side.

Remove skin from squashes and hollow them out.

In a large bowl mix remaining ingredients and marinate squash for 5 to 6 hours.

Transfer squashes from bowl onto a roasting pan.

Pour marinade over squashes

Cover and bake for 25 minutes.

Remove the cover for last 5 minutes to caramelize the squash.

Save the miso reduction as a dip for the long beans.

Cut desired amount of long beans into 5 inch pieces.

In a large pot, pour a mixture of 80% vegetable oil and 20% sesame oil so that the pot is half full (for safety and to reduce oil splattering).

Heat oil to 340 degrees F.

Prepare the tempura batter by mixing the eggs and flour.

Add enough mineral water so bring the batter to a pancake consistency.

In small batches, dip long beans in batter and submerge in oil.

Fry 2 to 3 minutes until long beans are cooked

Place the long beans into a bowl & season with salt.

Place long beans inside the squash and serve with miso reduction.