Feeds:
Posts
Comments

Posts Tagged ‘Fish’

How to Not Cook Fish

So a while back I bought a sushi making kit. For several weeks it has stared at me, waiting. Biding its time, knowing that eventually I would give in and try to unravel its secrets. Tonight, I opened Pandora’s sushi box.

My first stop was to Fresh Market for the software, and boy did I hit the jackpot! The fish guy had spent much time in Japan and loves sushi, so when I told him what I was doing he threw himself into getting me the best fruits de mer possible. He went to the back and pulled a portion of ahi tuna that they use for the sushi they make in house (score!) then packaged me a up a nice filet for tuna tatake (seared tuna). Then he gave me a sample of the tuna tatake they make there (nice!). I asked about the snow crab vs. king crab for a California roll and he gave me two legs for free because I was only making a small amount of CA roll. Talk about hooked up! Finally, I picked up some local Georgia shrimp.

Tools of the trade

Tools of the trade

When I got home, I assembled my wares: nori sheets, rolling mat, rice vinegar, wasabi paste, pickled ginger, sushi rice, soy sauce, and I was just getting started. I sliced up my cucumber and started assembling my sushi station.

After rinsing and draining the rice several times I put in on to cook and made the vinegar/salt/sugar mix (courtesy of Alton Brown). While I was waiting I made a cute little garnish to go with the tuna tatake (more on that later.) I also cooked up the shrimp for nigiri and the crab for the cali roll.

Once the rice was done I turned it out into a wooden dish, dumped on the vinegar mixture riceand started folding it in, fanning the rice with a paper plate. Apparently the fanning thing is important. Saying that this rice was sticky is like saying that diamonds are hard. Holy crap for crap! Once it was on my fingers I had to wash my hands to get it off! Anyway, it tasted good and there was no question it would stick together so I was happy.

Me, on a roll

Me, on a roll

I launched myself into roll making and nigiri sushi making. After watching the Good Eats episode “Wake Up Little Sushi” a couple of times I figured I had it down pretty good. My ingredients were all assembled and I became a sushi making MACHINE, BABY!

I made four rolls: a traditional California roll, a not really philly roll (tuna, cream cheese, avocado) an inside out not really philly roll (rice on the outside of the roll) and a tekka maki (regular tuna roll, nori on the outside). I also made nigiri sushi (fish on rice) with tuna and the shrimp. I was going to do some with smoked salmon also but when I saw how much food there was going to be for the two of us I put the brakes on. It was already going to be an all-you-can-eat sushi extravaganza.

Tuna tatake?

Tuna tatake?

The final dish was tuna tatake. This is where I made my real kung faux pas of the night.Tuna Tatake?Tuna tatake is supposed to be slightly seared and raw in the middle. I guess I got distracted or something because mine was waaaay overdone when I cut it up. However, the garnish looks super cool and with the ponzu sauce the dish really did taste good!

Of course, no sushi dinner would be complete without a little sake to throw back! Woot!Test subject Bill and I settled in to eat and honestly it was suprisingly good. The fish was nice and clean tasting, tender, high quality. My california roll fell apart a little bit and I used too much

Too much sake!

Too much sake!

rice on the nigiri sushi but for a first attempt I think it turned out pretty darn good. My presentation skills could use some work and I’m lacking a fair amount of technique, but darn if I didn’t make some tasty fish!

Even Test Subject Bill was impressed and said it tasted very good. Trust me, if he didn’t like it he would be honest (which is very frustrating at times – just lie to me, already.)
Through the whole three hour escapade, the kitties in the house were very interested. Kitties, however, do not get sushi. But I did give in and let them have some seared tuna. Viktor tore into it and then threatened my life if I didn’t provide more on a regular basis.
I think the photos speak for themselves: there may be a new chef in town, boys. Of course, I don’t know if a white girl behind the sushi bar would inspire much confidence in the dinner crowd….hmmm….
Tekka maki and nigiri sushi

Tekka maki and nigiri sushi

 

 

 

 

 

 

 

Dinner time!

Dinner time!

California Roll

California Roll

Satisfied Customer

Satisfied Customer

Inside out non-philly roll

Inside out non-philly roll

.

Read Full Post »

For labor day, I decided to…uh…labor…over an old-fashioned fish fry. On the menu: fried catfish, tater tots and coleslaw. And beer. I didn’t make the beer. Or the tots. Sue me.

First, the slaw. I used to hate cole slaw, but I recently decided I’d give it another shot and have come to appreciate its crunchy goodness. For my slaw, I made “Mom’s Cole Slaw” which I found on Allrecipes.com. I love allrecipes. I used Napa cabbage for the base. It was a bit of a pain to grate, and quite messy. But that’s all part of the fun, right? Next time I will shred it rather than grate it. It turned out a bit on the soggy side (even though I did let it drain for a few hours after grating) and I think shredding it will help prevent that. It was, however, extremely tasty and I recommend it.

For the tots, I opened a bag of frozen 365 brand tater bites and deep fat fried them according to the package directions. I’ll endeavor to make my own french fries another day.

Finally, the catfish. I used the fish portion of Alton Brown’s recipe for Chips n’ Fish (he’s my hero, after all). This is where Kung Faux Pas #1 comes in. This recipe is a batter fry. Do not lay batter-laden fish strips in the fry basket and lower them into the oil. I ended up retrieving a basket with fish completely adhered to the bottom and sides of the basket like that’s the way God wanted it to be.

Fish Fry Station

Being the crafty girl I am, I decided to ditch the basket and just fry it straight in the fryer. Kung Faux Pas #2. This probably voided my factory warranty (it does specifically say not to do what I did). It ended up working, however every now and then a fish would get stuck on heating element at the bottom of the vat (probably why they say not do it) and I’d have to knock it off with my tongs. This is likely not good for the fryer and is something I don’t recommend.

That said, the fish ultimately turned out golden brown and delicious. We enjoyed our fish fry with a nice cool one (as evidenced in the fry station photo) and basked in the fruits of our labor.

Fish Fry Plate

Fish Fry Plate

Read Full Post »