Tag-Archive for » Wasabi «
This is just a very simple yet delicious way to serve salmon, it takes no time at all to prepare and is very healthy. I served ours over stir fried vegetables with wasabi mashed potato ans it was excellent. I use sichuan pepper when I salt and pepper my fish but we love that and it is our preference regular would be fine too. This recipe would also work well with tuna but remember to cook less as tuna needs to be cooked quite rare to remain tender and moist. If you would like to read other reviews of this recipe please click here.
Ingredients
400g Salmon steaks (I used salmon fillet with the skin on)
1 Tablespoon oil
Salt and pepper (I use sichuan pepper, our preference)
1 Teaspoon soy sauce
1 Tablespoon lemon juice
1 Teaspoon wasabi paste (or to taste, I use way more, we love it)
3 Tablespoons mayonnaise
Method
1. Preheat oven to 200c degrees. I don’t bother with this I prefer to cook mine in a hot pan as I like to crisp up the skin on the salmon, so take your pick. In a pan depending on thickness of fillets I cook for 4-6 Min’s a side.
2. Cut salmon into 2 steaks.
3. Rub salmon steak with oil, and season with salt and pepper.
4. Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.
5. Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.
Serve salmon with stir fried vegetables and top with wasabi mayonnaise.
All photos taken by me unless otherwise stated.
This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.
Ingredients
1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt
Wasabi soy sauce Glaze
1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water
Method
1. Combine oils, ginger and pepper. Brush on steaks.
2. Sprinkle with kosher salt.
3. Marinate for 30 minutes.
4. Combine sugar, water, rice vinegar, soy sauce and ginger.
5. Stir to dissolve.
6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.
7. Make a paste of the wasabi powder and the water.
8. Whisk in wasabi paste.
9. The glaze should be used at room temperature.
10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.
11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.
All photos taken by me unless otherwise stated.
