Shark Meets Wasabi
Japanese Fusion
Wasabi
While Wasabi is essentially Japanese, when it appears with ingredients like Butter you have to say that we are now dealing with a Fusion recipe. This is really good with Shark steaks, but also works well with Tuna, Swordfish, or Halibut, or other similar large firm-fleshed Fish.
Wish with Wasabi Butter
Japanese – Fusion
Ingredients:
The Mixture
Ginger
4 tablespoons unsalted Butter, softened
1 tablespoon Wasabi powder
2 Green Onions, minced
1½ teaspoon Soy Sauce
1½ teaspoons Sesame Seeds
1 – 2 teaspoons fresh Ginger, finely minced
Dash Salt
2 Fish Steaks, about ¾ inch thick, total weight about 1 pound – Shark or other firm Fish
Method:
Garlic
First prepare The Mixture, combining and mixing the ingredients in a small bowl. Roll lthem out into a small log. Place on a strip of waxed paper, wrap up and chill for about 20 minutes.
When ready to cook, preheat the broiler or a charcoal grill. Broil or grill the Fish 6 inches from the heat source for 5 minutes. Turn the Fish over. Cook the second side just until the Fish almost flakes easily with a fork, about 3 o 5 more minutes.
Top each Fish Steak with a thick slice of the Wasabi Butter. Serve immediately. The heat of the Fish will melt the Butter. Serves two or three people, depending on what other dishes are served.
It takes about ten minutes to prepare this dish and another ten minutes to cook it.
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Tachigui