Category Archives: Fish/ Shellfish

TUNA POKE BOWL

MARINADE
SAUCE
CRISPY RICE
BOWL

MARINADE

  • 3 ounces  Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 4 teaspoons (20ml) soy sauce, more or less to taste
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste
  • 1 teaspoon (5ml) honey, more or less to taste
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 3/4 tsp. peeled and grated fresh ginger
  • 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube

Add all items in non reactive bowl. this step can be done a few days ahead of time and just add tuna 5 minutes prior to serving

SAUCE

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 clove garlic

Add all items in non reactive bowl. this step can be done a few hours ahead of time

CRISPY RICE

  • 3 cups short grain sushi rice
  • 3 1/3 cups water
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 teaspoons kosher salt

    Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

    Meanwhile, combine vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

    Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.

    This step can be done days in advance

    DAY OF

    Heat the 3 tablespoons canola oil and sesame oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice  to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm.

 

BOWL

  • 2 Carrots thinly sliced in rounds diagonally
  • 1/2 Cut up the broccoli and cauliflower into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/2 yellow, red, orange bell pepper diced finely
  • 2 avocados sliced thin
  • 1 cup of crispy cooked rice (either white or brown)
  • toasted sesame seeds (4 minutes in dry pan)
  • Persian cucumber diced finely
  • avocado sliced
  • 1 teaspoon (about 3g) TOASTED white or black sesame seeds, or a mix

PLATING

  • 2 tsp Kikkoman Sweet Soy Glaze
  • add rice tuna cucumber carrots brocolli cauliflower snow peas bell peppers 2 avocados sprinkle with toasted sesame seeds and miso sauce

 

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MISO SESAME TUNA BUDDHA BOWLS (SIMILAR TO JACK ASTOR’S BIG BOWL)

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For 2

Sauce

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference

Assembly

Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!

 

 

 

Tuna tartare

tartareIngredients:

  • 2 tsp. sesame seeds (optional)
  • 1 lb. sushi-grade ahi tuna fillet
  • 3/4 tsp. peeled and minced fresh ginger
  • 1 1/2 Tbs. soy sauce, preferably reduced sodium
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 1 1/2 Tbs. Asian sesame oil
  • 8 pieces fresh chives,
  • 1/2 yellow, red, orange bell pepper diced finely
  • persian cucumber diced finely
  • avocado cubed 1/2 inch
  • crusty bread sliced 4″X 2″ toasted
  • Directions:

    In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2 to 5 minutes. Pour onto a small plate to cool.

    Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeño and sesame oil and stir gently to combine.
    To serve, divide the avocado on top of toast.  Add the tuna to sauce and mix.  Place on top of  avocado and add sesame seeds on top, dividing evenly. Top with the chives and serve. Serves 4.

Sesame Seared Ahi Tuna with Ginger Soy Sauce

  • 2 ahi tuna steaks (~6oz per person)
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 TB ginger paste (or shaved ginger)
  • 1 TB minced garlic
  • 1 tsp wasabi OR 1 tsp horseradish and 1/2 tsp crushed mustard seeds
  • 2 tsp sugar
  • 2 green onions, sliced, plus more for garnish (optional)
  • 1 TB sesame seeds
  • 1 TB olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)

Instructions

  1. Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish and mustard seeds), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if prefered). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
  2. Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 15-30 seconds per side, then remove from pan. Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
  3. Slice tuna in thin long strips. If desired, leave about 1/2″ at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.

    i served with spring mix lettuce, avocado wafu Japanese dressing mixed with wasabi paste.  also with shoestring fries

     

shrimp salad

Bistro Shrimp and Bacon Salad

 PA bowl of PC Organics Field Greens Salad Mix with shrimp, bacon & croutons

Ingredients

Chef’s Tips

  • You can use PC Organics Baby Spinach instead of the field greens, if you prefer.

Instructions

  1. Place field greens in large bowl; set aside. Pat shrimp dry on paper towels; set aside. Inresealable plastic bag, shake together flour and grinder; set aside.
  2. In large frying pan set over medium heat, cook bacon pieces until golden but still pliable,turning occasionally, about 10 minutes. Using slotted spoon, transfer bacon to papertowel-lined plate. Pour off bacon fat and discard. Add 2 tbsp (25 mL) of the olive oil tofrying pan and return to medium heat. Add shrimp to plastic bag; shake to coat with flourmixture. Shake excess flour mixture from shrimp and add shrimp to frying pan. Cook, turningonce or twice, until shrimp are cooked through and slightly crispy, about 5 minutes. Meanwhile,add bacon and croutons to field greens; toss to combine then divide among six plates. Placecooked shrimp on top of salad, dividing evenly.

bang bang shrimp

mix together
1 cup mayo
1/2 cup sweet chili sauce
a few drops of sambal sauce
1/2 teaspook ricewine vinegar

mix together
1 cup cornstarch
1 teap pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder

Mix together
2 eggs
2 cups milk

other ingredients

4 cups panko

2 lbs shrimp deveined and sheeled

Method
Dry shrimp
mix shrimp with egg and milk mixture
place shrimp in cornstarch mixture
Put shrimp back in egg/milk mixture
put shrimp in panko
deep fry shrimp in either peanut oil or canola oil for just a few seconds
Serve on either rice or with baby salad mix and sauce

sesame seared tuna on salad

Tuna
4 slices fresh tuna loin about 6 oz each (180 gm) 1 “ thick
1 teaspoon sesame oil (5 ml)
2 tablespoons black/white sesame seeds (25 ml)
1 tablespoon vegetable oil (15 ml)
salt and pepper to taste
several leaves Boston bib lettuce washed and dried
1 ripe avocado, peeled and sliced
1 ripe vine tomato ( when in season) , sliced

japanesedressing