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
Fish Mousse Stuffed Shiitake Mushrooms
Posted on 01. Mon, 2010 by grace in Fish, Healthy Asian
[/print_this] Fish Mousse Stuffed Shiitake Mushrooms By Chef Larry Chu , Chef Chu’s Serves 4 4 large shiitake mushrooms (2 inches in diameter), lightly rinsed, stems removed chinese broccoli stalks Mousse Filling 3 ounces sea bass or any white fish, boneless, skinless fillet, cut in 1-inch chunks 3 tablespoons water 1 tablespoon cornstarch pinch of salt pinch of white pepper 1 teaspoon dried tangerine peel, reconstituted, finely minced 1 teaspoon white part of green onion, minced Sauce 1 teaspoon garlic, minced 1 teaspoon ginger, minced ½ small jalapeno, seeded, minced (optional) ½ cup chicken broth 1 tablespoon soy sauce ¼ teaspoon sugar (to taste) 1 teaspoon cornstarch paste (1 teaspoon cornstarch and 1 teaspoon water) ½ stalk green onions, sliced [...]
Marinated Tuna and Salmon Donburi
Posted on 01. Fri, 2010 by grace in Fish, Japanese, Rice/Noodles
By Yukari Sakamoto, Author of Food Sake Tokyo
Donburi, or rice bowls are quick and easy meals. Other seafood that you can substitute into these recipes include crab, shrimp, squid, and any other sashimi quality seafood your fishmonger has. This is suggested for pieces of tuna that may have lots of sinews that would be hard to slice thinly. The nori adds a nice minerality to the donburi.
Teriyaki Tuna Loin with Sushi Rice and Wasabi
Posted on 01. Fri, 2010 by grace in Fish, Healthy Asian, Japanese
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