Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.
Serves 2
Ingredients: 2 tablespoons white miso paste 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 teaspoon raw honey 1 teaspoon toasted sesame oil, divided 1 1/4 pound skinless cod fillets 6-7 baby bok choy, halved 2 teaspoons orange zest 2 tablespoons fresh orange juice 1 teaspoon cornstarch ½ teaspoon crushed red pepper flakes, or to taste 1 teaspoon black sesame seeds, for garnish
Directions: In a medium bowl, whisk miso, soy sauce, vinegar, honey and ½ teaspoon sesame oil until smooth. Add fish to bowl and spoon marinade on top to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes.
Heat oven to broil on high. Place a rack over a sheet pan and place fish on rack. Broil for 4 minutes. Reduce the oven temperature to 350°F and bake for an additional 8 minutes, until fish flakes easily with a fork. Remove the cod from the oven and set aside.
Meanwhile, in a large nonstick skillet on medium-high, heat remaining ½ teaspoon of sesame oil. Add bok choy, cover and cook 3 to 4 minutes.
Whisk together orange zest and juice, cornstarch and pepper flakes. Add to skillet with bok choy and stir to coat; cook for 30 seconds, until sauce thickens.
To serve, transfer the bok choy and fish to the serving plates and garnish with a sprinkle of sesame seeds.
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This recipe takes on an Asian flair with a coating of sesame seeds and furikake on the tuna and a dressed salad of soba noodles with bell peppers and green garden vegetables tossed in a yuzu and soy sauce vinaigrette.
Serves 4
Ingredients:
Mahi Mahi:
Four 8-ounce Mahi Mahi Tuna steaks
2 egg whites
1 cup white sesame seeds
1 cup black sesame seeds
1/4 cup furikake dry Japanese rice seasoning
Salt, to taste
Ground black pepper, to taste
Olive oil
Soba Noodles:
2 tablespoons olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup sake
2 tablespoons ginger, grated
1/4 cup Yuzu juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 lime, zested and juiced
1 teaspoon chili oil
1 pound soda noodles
4 shiso leaves , julienned
1/4 cup cilantro leaves, picked
1/2 cup mint leaves, torn
3 scallions, thinly cut on the bias
Vegetable Garnish:
1/4 bunch thin asparagus
1 cup sugar snap peas
1 cup snow peas
1 cup English peas, in pod
Salt, taste
Dash Chili Oil
Squirt lemon juice
2 scallions, cut thinly on the bias
Directions: For the Crusted Tuna:
In a shallow bowl, mix white and black sesame seeds and the furikake in a shallow pan. Season with salt and pepper. Brush the tuna with egg white on all sides. Dip the tuna in the sesame mixture on all sides, pressing the seed coating into the fish.
Heat oil in a cast iron skill over medium high heat.
Add in the tuna gently and cook for approximately 30 seconds on each side. Use a spoon to baste the tuna with the hot oil to cook it evenly on each side.
Gently remove the tuna from the skillet and it let rest. Slice the tuna and set aside.
For the Yuzu Vinaigrette and Noodles:
In a small bowl, which together the yuzu, sesame oil, olive oil, soy sauce and sesame seeds. Season with salt and pepper to taste. Set aside.
For the noodles, bring water to a boil in a large saucepan. Add the soba noodles and cook for three minutes.
Using a clean paper towel, wipe the large cast iron skillet used to cook the fish. Return the skillet to the stove and heat oil until shimmering add the bell peppers and season with salt and pepper, cooking until softened, Add the ginger. Add sake and flambe. Stir mixture until a syrup like consistency is reached.
Add in yuzu, rice vinegar, sesame oil and soy sauce. Reduce the mixture until thickened. Finish with lime zest, lime juice and chili oil.
Drain noodles and add them to a large bowl. Toss noodles with the Yuzu vinaigrette.
For the Vegetable Garnish:
In a medium saucepan, add water and a pinch of salt Bring the salted water to a boil. Add the asparagus, peas and blanch them in the boiling water for 30 seconds. Immediately remove the vegetables and shock them in a bowl of cold ice water to stop the cooking process. Remove vegetables from the ice water bath and dry with clean paper towels. Cut the asparagus on a bias, cut the snow peas on a bias, cut the sugar snap peas and the English peas lengthwise. Toss the vegetables with a bit of chili oil, lemon juice and salt to taste.
To serve, add the noodles to the center of the plate. Arrange the sliced tuna over the noodles. Scatter the vegetable garnish randomly over the tuna and noodles. Add a touch of cilantro and mint leaves, if desired.
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This dish is version of the classic Chinese dish Mala jiding where crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor.
Sesame chicken , also called Chinese Sesame Seed chicken ,is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. Traditionally made with green bell peppers. It is sometimes, but not always, served with vegetables such as broccoli and Chinese baby corn.The dish is also similar to General Tso’s Chicken and Orange Chicken, but the taste of the Chinese-based sesame chicken is sweet and savory flavor rather than a hot and spicy, like General Tso’s Chicken and Orange Chicken.
Whatever the case may be, this Chinese take-out classic can be made in your own kitchen and can be enjoyed by all.
For the Marinade/Batter:
1 egg white
6 Tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 Tablespoons Shaoxing wine, or sherry vinegar, or dry sherry
1 teaspoon kosher salt
4 Tablespoons all-purpose flour
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon baking powder
For the Sauce:
3 Tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chile sauce, or Sambal Oelek, or Sirracha
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tablespoons Shaoxing wine, or sherry vinegar,or dry sherry
1/2 cup sugar
2 Tablespoons low-sodium soy sauce
Peanut oil, for deep-frying
Salt, to taste
3 Tablespoons toasted sesame seeds, for garnish
2 to 3 Tablespoons finely chopped scallions, for garnish
Cooked green beans, for serving
Directions:
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.
Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 ºF. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste.
To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and serve over the green beans.
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