Asian Recipes

[Kurt Paulsen]

Has anybody else tried any asian recipes? I do my fish with thai chilis, fresh chopped garlic, cilantro, peanut or sesame oil etc... If there is an interest, I will try to formulate some actual recipes (normally I just add what I think would be good).

[Tom Linderholm]

Kurt, one of my favorite cuisines is asian influence and pacific rim. Please share any thing that you may have.

One of my favorite fish to prepare is Tuna seared rare crusted with sesame seeds and served with fried sushi rice cakes.

Prepare Rice an hour ahead of time.

Sushi rice:

2 cups Sushi Rice

Water

Thouroughly rinse sushi rice, I do this with all my rice as you never truly know what it was grown in. Once water runs clear through rice place in a 2 qt. pot and fill with water till the water is appoximately one inch above the rice. Allow rice to soak in water for at least 20 minutes before applying heat. Put covered pot on medium heat and allow to cook till the rice becomes soft.

Rice Seasoning:

1 cup Rice Wine Vinegar

1/2 cup Kosher Salt

1 cup Sugar

Combine mixture in sauce pan, heat and whisk until the salt desolves in the vinegar. Add final mixture to the cooked rice. Spread out on baking dish and refrigerate till cool.

Once rice has cooled form into small rice balls by wetting your hands and rolling the rice in your palm. Once formed roll the rice in flour and set aside. Once you have begun cooking the Tuna pan fry the rice balls over medium heat using canola oil until golden brown

Now for the fish:

1 Lb Yellowfin Tuna Loin (Sushi Grade)

1/4 cup white sesame seeds

Sesame Oil

Salt & Pepper

Butcher Tuna in two 8 ounce rectangles, sprinkle salt & pepper over meat and roll in sesame seeds. Bring Saute pan to medium high heat with just enough sesame oil to cover pan. Place fish in pan and cook till sesame seeds have a golden color to them. Turn Tuna several times so that each side recieves the same amount of cooking. If you like your Tuna cooked above medium rare place in oven at 350 degrees till finished for well done cook till internal temp reaches 165 degrees.

For a real simple sauce to go along with this I make a Citrus Ponzu which consists of 1 part soy to 1 part of Orange Juice.

Enjoy!

[Kurt Paulsen]

I do something similar to that except I will use a long grain jasmine rice and I will fry the tuna in safflower oil. Gives it a very fresh flowery sent.

I LOVE chillis and every spicy and strong flavored. Do you ever make dishes with fish sauce or shrimp paste. The stuff smells BAD, but it does taste good once you get used to it.

[Swamp Scooter]

Love the asian influence and with the decent fish we can get in town it is nice to sample other things. Try the escolar for a truly melt in your mouth flavor of fish. Tons of great fat in it too so beware of how much you eat at once.

Take 1# filet of escolar - rinse and pat dry

mix up ponzu, chili oil, chives(chopped), mrs.dash, and a little sesame oil(2 drops) in a dish for a marinade and baster sauce. brush and dump over fish and let rest in fridge for about 20 minutes moving around and coating thoroughly. Grill skin side down with indirect heat until flaky. brush on marinade every couple of minutes until done. The fish can almost never be overcooked as it is so tender. Serve with the regular rice. I know not sushi but a great flare for different taste in fish.

[Tom Linderholm]

Swamp Scooter, Great Call on the Escolar!

It's been a few years since I have worked with it, but with this reminder I will certainly be ordering some in again and I will definately be trying out your recipe.

Thanks!

[Swamp Scooter]

Another thing that is around now and not as expensive as the ahi tuna is Marlin! It is a bit different but very good. I like that one with a citrus buerre blanc made up with a little white wine - (butter sauce with some citrus juice, like mango, peach,orange combo - the wine can be most anything but with cheap champagne or viognere, vouvray/chenin blanc it is fantastic.

season up with a little salt and pepper and then let soak in the juice a bit and then depending on how you want to finish it off put it in the oven for a few minutes or poach it in the pan as you finish reducing the sauce /marinade and then hit it with the wine and return to simmer - moving it around to not burn. At the end just add pats of butter stirring to melt and encorporate and thicken. It will be fantastic with a dash of fresh tarragon on top with the sauce over it!

You can add a bit of terriyaki to the sauce if you want too. I do not use sesame oil at all with this as it is too delicate of a flavor.

[Kurt Paulsen]

Thanks for the great ideas! I can't always find much in the way of fresh fish here in Mankato, but I am in the cities enough to be able to find some. I will definetly try these out!

I have been making alot of curries lately. Catfish cooked in coconut milk and curry paste with fresh grape tomatoes is VERY tasty. I throw in another dozen thai chillis usually, but most people don't like it that hot. It is simple and the recipe works for shrimp, bass, panfish, etc... It isn't very good with oily fish, though.