Monday, September 3, 2012
Sunday, August 19, 2012
I thought I'd give these a little Asian twist and sprinkled a version of Furikake seasoning. This is a Japanese seasoning which comes in numerous variation but generally contains sesame seeds, crumbled nori, dried bonito (fish) flakes, chile powder, salts, dehydrated egg and msg. So I made my own variation:
1 tbsp sesame seeds, toasted and crushed
1 each nori sheet, crumbled
pinch dried bonito flakes, chopped
1/2 tsp sea salt
1 tsp orange zest
Crumbling nori sheet is messy so use a bowl larger than you think you need and the only way I know how to do this is by hand. I think toasting the sheet lightly over a flame gets it crispier and easier to crumble. Of course, as most things, you can buy it already crumbled but it's like toasting and grinding spices, you can do just as much as you need. And I also prefer the larger flakes of nori... which by the way has endless applications. Sprinkle on eggs or better yet, fold into omelets; rice, salads... More on nori/seaweed in a future post.
Generously sprinkle the seasoning onto pan fried peppers as soon as they are done. Seasoning is also great on hot steamy rice with a fried egg... yum!
Saturday, August 11, 2012
Bob's been wanting to learn different preparations for fish so this is his first lesson, crusting/breading.
Macadamia crusted Opah with vegetables and Red Curry Sauce
1-1/4 lb Opah fillets (or any other firm white fish, like mahi mahi)
to taste Salt and Pepper
1/2 cup Flour, All Purpose
1 each Egg, beaten with 2 tbsp water
1/2 cup Panko Breadcrumbs
1/2 cup Macadamia Nuts, Raw, chopped fine
2 Tbsp Coconut Flakes
1 tsp Black Sesame Seeds
2 Tbsp Cilantro, fresh, chopped
2 Tbsp Olive oil
Cut the fish into 4 servings. Season each with salt and pepper. Place flour in a shallow bowl/pan, in another bowl set up beaten eggs, in the third bowl your breading: mixture of panko, nuts, coconut, black sesame seeds and cilantro. Place each fillet in the flour, one at a time, and cover well. Shake off excess, we don't want any flour taste, just enough so that the egg will stick to the fish. Next, dip the fillets into the egg mixture. Drip off excess. Then coat each fillet with the breading, get as much on there as possible.
Place each prepared fillet onto a baking pan. Drizzle olive oil over the fillets. Roast in a preheated 400 degree oven for about 10 minutes, depending on thickness. Best way to tell if the fish is cooked is to give it a squeeze - it should feel firm. Next best thing is to sacrifice a piece and cut into it. Cook to medium well.
I served this over sauted eggplant, zucchini, potatoes and baby boy choy with red curry sauce.