Baked Wasabi Catfish with Bok Choy, Broccoli, and Brown Rice

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Baked Wasabi Catfish

Ingredients

1/4 cup soy sauce

2 tablespoons olive oil

2 teaspoons wasabi paste

1 teaspoon minced garlic

1/4 teaspoon crushed oregano, or more to taste

1 pinch ground black pepper, or to taste

16 ounce catfish fillet

1 pinch Cajun seasoning (such as Tony Chachere’s), or to taste

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
  2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
  3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.

Inspired by: http://allrecipes.com/recipe/wasabi-trout/

Bok Choy

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium garlic cloves, minced
  • 1 tablespoon of diced picked ginger
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon water

Directions

  1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
  3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

Inspired by: http://www.chow.com/recipes/28071-sauteed-bok-choy

 

Mouthfools Sushi Rolls

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Mouthfools Sushi Rolls

Ingredients:

Sushi rice
Salmon
Salmon roe
Avocado
Crab salad
Cucumber
Jalapeno
Wasabi
Seaweed paper

Directions:

Prepare your sushi rice and prep the remaining ingredients by cutting them into strips. Toast the seaweed paper and cover it with a layer of rice and roe. Flip it over, cover the shiny side of the paper with the remaining ingredients in a line down the center. Using a bamboo mat preferably, roll it on up. (This can be difficult and involve great gnashing of teeth.)

Fresh Gulf Tuna Nigiri Sushi

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Fresh Gulf Tuna Nigiri Sushi

Ingredients:

2 cups sushi rice
2 cups plus 2 tsp cold water
1/2 cup sushi vinegar
1/2 pound fresh Gulf tuna
Wasabi paste

Rice Directions:

Soak rice in bowl of cold water. Stir the rice around with your hands until it becomes cloudy. Pour the water out and add fresh cold water. Continue this process until water remains clear when stirred. This could take as long as 30 minutes or more. No shortcuts! Once rice is sparkly clean, pour rice into pot with 2 cups of water. Cover pot tightly with lid and heat on medium high until steam comes out. Do not remove lid during this process. Turn heat to high for two minutes. Then, reduce heat to medium and cook for 5 minutes. Finally, turn off heat and let stand on cooling burner for 15 minutes. Remove lid and fluff rice. Remove from burner. Place towel over pot and cover with lid. Wait another 15 minutes. Rice is now ready to be seasoned.

Pour rice into large plastic or glass bowl, not metal as it will react with the vinegar, and add vinegar while mixing rice with wooden utensil, preferably a bamboo paddle. Fan rice to help it cool. Cover with towel until ready to use.

Tuna Directions:

The fish needs to reach room temp at the same time as the rice, so make sure to remove it from the fridge when you start to prepare the rice. Rinse the fish under cold water and place on a folded paper towel or actual towel, over a tray of ice or one of those fake ice brick things that go inside coolers. You want the fish to stay cool but not too cool. When the rice is seasoned and cooling, cut the tuna into slices about a half of an inch thick or so, across the grain of the fish. Use a sharp blade and wipe it between each slice. You are now ready to form the nigiri sushi.

Nigiri Sushi Directions:

Pour some water and vinegar into small bowl. This is for your hands. Dip your hands into it, coat them, then shake your hands a couple times. Do this before each time you form the sushi. Take a portion of the rice, about meatball size, and place it in the palm of one hand. With the first two fingers of your other hand, press the rice into your palm to form a rounded rectangle. Flip into other hand and smear a stripe of wasabi over it, then cover that with a piece of fish. Press and shape to your liking and place onto a plate. Repeat this until out of fish. Form remaining rice into balls. Sushi rice balls are awesome.

Commentary: This turned out far better than either of us expected. It only cost $7 for the fresh tuna, and it would have cost like $50 in a restaurant for the same 14 pieces of nigiri sushi, that would usually not be as good, unless the place was awesome and happened to use the exact same rice to fish ration I prefer. This meal was a big win all around.