Wasabi Soy Fiddleheads Food

SOY WASABI AIOLI

Steps:

• In a small bowl, whisk the soy sauce and wasabi powder
• Be sure all the wasabi powder is dissolved and there are no lumps
• Combine with the mayo
• Taste to make sure it is delicious
• Add more wasabi if you like it spicier! MORE: Curtis Stone's Aioli Fanny Slater's Dilled Meyer Lemon Crab Cake Sliders with Roasted Tomato Aioli BLT Burgers with Sriracha Aioli

WASABI BROILED BLACK COD

Steps:

• Position an oven rack in the upper third of the oven. Heat the broiler.
• Mix the mayonnaise and the wasabi paste in a small bowl.
• Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes.
• Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado.
• Divide the fish among serving plates and arrange the avocado on top of or beside the fish.

WASABI AND SOY SAUCE HUMMUS

Steps:

• Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
• Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
• Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
• Cover bowl with plastic wrap and refrigerate at least 1 hour.

STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE

Steps:

• In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
• To clean fresh-picked fiddleheads
• Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

SOY WASABI MAYONNAISE

Steps:

• In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

SEARED SPICY AHI WITH OGO-WASABI SAUCE AND FIDDLEHEAD FERN SALAD

Steps:

• To prepare the ahi: Roll each fish block lightly in the Cajun spice. In a medium saute pan or skillet over high heat, heat the oil and sear the ahi on all sides for about 20 seconds per side. The fish will still be rare on the inside. Drain on paper towels. To prepare the ogo sauce: In a medium saucepan over high heat, heat the oil and saute the onion for 5 seconds. Add the garlic, thyme, and bay leaves and saute for 5 seconds. Add the peppercorns and saute for 10 seconds. Add the vinegar and saute for 20 seconds. Cook to reduce until the pan is nearly dry. Add the wine and cook 4 to 5 minutes. Add the cream and cook to reduce until thick enough to coat a spoon. Reduce heat to low and whisk in the butter a piece at a time. Do not boil. Remove from heat and strain the sauce by pressing it through a sieve with a wooden spoon. Return to low heat and whisk in the ogo and wasabi. Cook for 30 seconds. Season with salt and pepper. Set aside and keep warm over tepid water. To make the salad: Trim the ends of the ferns or beans. Blanch the ferns by dipping them in boiling, then immediately lifting them and plunging into ice water. If using green beans, blanch for 30 seconds, or until crisp-tender, then put in ice water. Drain and dry the vegetables on paper towels. Combine with the onion and tomato. To make the vinaigrette: Whisk the soy sauce and vinegar together, then whisk in the sesame oil and fish sauce. To serve: Slice the tuna blocks 1/4-inch thick. Mix the vinaigrette and salad. Place some salad on one side of each plate. Spoon 2 to 3 tablespoons of ogo sauce onto each plate and fan one fourth of the seared ahi on top of it beside the salad.

JAPANESE WASABI SOY SALMON

Steps:

• Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
• Remove fish and keep leftover marinade.
• Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
• Add remaining marinade and cook for another 2 minutes or until done.
• Serve with pink sushi ginger, brown rice and vegetables (not included in calories).

WASABI SOY DIPPING SAUCE

Steps:

• Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!