Dragon Rolls
Posted on 07. Wed, 2010 by grace in Appetizers/Dim Sum, Fish, Japanese
by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi
Salmon Tartare with Sriracha Sauce
Posted on 07. Sat, 2010 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian
By Linda’s Yummies, Asian Inspired Recipes
This tartare recipe works beautifully with meat if you prefer over fish. Another simple and tasty recipe you can whip up in 10-15 mins.
Tuna Ceviche
Posted on 07. Mon, 2010 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian
By Linda’s Yummies, Asian Inspired Recipes
Ceviche is easier to make than you’d think. The two main ingredients are fresh fish (sushi grade) and lime juice. Don’t let raw fish scare you from trying this recipe. The acid in the lime juice cooks the fish without using heat (i.e, heat from stovetop, oven or grill). Tuna along with fresh vegetables, Thai chili peppers, and lime juice gives this dish a light, citrus zing. Serve as an appetizer or side dish.
Seared Ahi with Lilikoi-Shrimp Salsa
Posted on 07. Tue, 2010 by grace in Fish, Healthy Asian
By Roy Yamaguchi, Roy’s Restaurant
Sake Miso Marinated Alaskan Butterfish
Posted on 04. Sun, 2010 by admin in Asian Recipes, Fish, GF-Adaptable, Healthy Asian, Japanese
By Ming Tsai
I consider this my signature dish, in fact, it has been on the menu since day one (almost five years ago). People still can’t seem to get enough of it! You could say that it is the synthesis of two great dishes I ate and admired: the miso-brushed yakitoris I enjoyed in Osaka and miso black cod, a great dish created by Nobu Matsuhisa.
Nobu’s Lobster Carpaccio
Posted on 02. Tue, 2010 by admin in Asian Recipes, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese, Seafood
photo and recipe adaptation from Jaden Hair
This is a fantastic recipe with a twist on carpaccio. You’ll have to get a live lobster for this recipe from Nobu Matsuhisa – frozen will just not do. The yuzu dressing recipe that’s drizzled on the lobster also makes a great salad dressing. Another great adaptation of this recipe is to use thinly sliced sushi-grade raw fish.
Hamachi Sashimi with Kalamansi & Green Papaya
Posted on 02. Tue, 2010 by grace in Appetizers/Dim Sum, Fish, Japanese
Salmon & Green Asparagus Kushiyaki
Posted on 01. Thu, 2010 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese
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