Sesame Crusted Mahi Mahi

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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

Yuzu Soy Vinaigrette:
2 tablespoons Yuzu juice
1 tablespoon sesame oil
2 tablespoons light soy sauce
1/4 cup olive oil
1 tablespoon toasted sesame seeds

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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Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Lemon Pepper Shrimp

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This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor