Sushi Feast link
G recently returned from a long range deep sea fishing adventure. We invited some friends over to share some of the goodness of very fresh fish grilled and also some sliced for sushi.
The menu included a green salad, fresh fruit, homemade (by me) spring rolls, grilled tuna, wahoo and red rover sushi.
I got the he recipe for the spring rolls from a Surfas Restaurant Supply demonstration I attended last year. Thanks to Minnie, I was able to make these goodies at home. I chose to use green cabbage instead of the red. The red would have made for an even prettier presentation but I worked with what I had.
Minnie’s Red Cabbage
From the demo: Asian Street Food
Recipe Courtesy of Minnie Luong
Shredded red cabbage
3 cloves garlic, minced
1 tbsp minced ginger
1 small red onion, diced
2 tsp canola oil
1 tsp sesame oil
2 tbsp sugar
2 teaspoon fish sauce
3-4 tbsp rice vinegar
salt& pepper to taste
A few squirts of sriracha chili sauce
Heat canola and sesame oil in medium high sauté pan. Sautee red onion until soft. Add ginger sauté until the whole kitchen smells like ginger before adding cabbage. Stir and cook until cabbage is soft. About 5 minutes. Add garlic and cook for about a minute, then add sugar and salt, fish sauce, let it cook off for a few minutes. Turn on your fan, because it will start getting stinky, but don’t worry it will taste great! Add rice vinegar, cook a few more minutes before adding sriracha for a little heat. Cool off before adding to spring rolls.
Wasabi Butter was simply a cube of softened butter which I added the zest of one lime, about a tablesppon of minced cilantro and about a tablespoon of wasabi paste. I got this recipe from taking ideas from a number of internet recipes and using ingredients that I had in the refrigerator.