Tofu Pate

By Hiroshi Noguchi

Serves 4

8 ounces fish fillets, tilapia or sole

Tofu Mousse
6 ounces soft tofu
3 medium size scallops
dash of soy sauce
1 tablespoon cornstarch
dash of salt and pepper
8 ounces water
½ teaspoon dashi powder
1 egg
dash of mirin

1. Brush soy sauce on the fish fillets and grill.

2. Squeeze water out of tofu and place in food processor. Add scallops and mix. Add dashi, salt, soy sauce, mirin, cornstarch, pepper, water, and egg. Mix until consistency is smooth and thick. Place 1/3 of mousse in terrine. Lay grilled fish into terrine on top of the first layer of mousse.

3. Top grilled fish with remaining 1/3 of mousse and spread evenly to complete a smooth top layer. Cover the third layer of fish with the last third of mousse. Steam for 15 minutes. Put weight on the cover of terrine while the tofu pate cools off.

Master Chef Hiroshi Noguchi directed all food operations at the Renaissance Orlando Resort at SeaWorld for more than a dozen years. He has won a host of awards and commendations from around the world including the Southeast Chef’s Professional Award for American Culinary Federation.

Noguchi also worked at top hotels in Tokyo, Chicago and Atlanta.