Lu'au Fish Bowl with Ponzu Soy Sauce
Ponzu Sauce1/2 cup soy sauce2 tablespoons rice wine vinegarJuice and zest of one ripe lime and orange, juice of lemon1 teaspoon roasted garlic1 cup dashi (Japanese soup stock--or use veggie stock and add 1 t. dried bonito flakes or dried kelpLu'au Fish Bowl1 can coconut milk, 1/2 can of water2 cups rice (I used Calrose rice)2 fish fillets (I count on 1/2 fillet per person)1 cup panko crumbs1 egg1/2 cup milk1 cup flour1 bunch baby bok choy, diced1 ripe mango, diced1/3 cup pico de gallo (well drained)garnish: Cilantro or mint and fruit zest from lime/orangeneutral oil (like canola)salt and pepper
Sumeshi (Seasoned Sushi Rice)
1/2 cup (120ml) unseasoned rice vinegar, such as Marukan Organic1/4 cup plus 1 1/2 tablespoons (73g) granulated sugar2 tablespoons (18g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weightOne 2-inch-square piece of kombu1 cup (195g) short-grain sushi rice (I recommend Tamaki Gold Koshihikari)1 cup (235ml) filtered water (or your favorite bottled brand)
Seared Sesame Tuna with Fennel-Apple Slaw
1/2 of a medium fennel bulb, trimmed, cored and thinly sliced (see Tip)1 cup thin, bite-sized strips green apple½ cup coarsely shredded carrot⅓ cup halved radishes, very thinly sliced3 tablespoons rice vinegar2 tablespoons snipped fresh mint4 teaspoons canola oil¼ teaspoon salt¼ teaspoon toasted sesame oil (Optional)1/8 to 1/4 teaspoon crushed red pepper
Southern Shrimp Ramen
2 tablespoons grapeseed oil1/2 yellow onion, chopped1 carrot, cut into matchsticks1 tablespoon chopped fresh ginger1 tablespoon chopped fresh lemongrass or lemongrass powder1 tablespoon chopped fresh garlic4 to 6 fresh collard green leaves, chopped6 cups vegetable broth1/3 cup soy sauce1/3 cup fish sauce2 packages ramen, seasoning packet discarded1 pound raw shrimp, peeled and deveined1/2 cup sliced mushroomssalt and freshly ground black pepper to taste
Ahi Tuna and Mushroom Bake
8 Ounces cremini or button mushrooms, halved3 Tablespoons toasted sesame oil, divided1 Tablespoon minced garlicZest and juice of 1 lime1 Tablespoon fresh ginger, minced1 Pound ahi tuna, cut into 1 1⁄2-inch pieces4 Cups salad greensHandful fresh cilantro, roughly choppedSea salt, to tasteFreshly ground pepper, to taste
Tempura Halibut With Garlic Aioli
1 pound white firm fish (e.g., halibut, cod, or walleye,) cut into 2-inch chunksSalt1 egg yolk1 cup sparkling ice-cold water1/8 teaspoon baking soda1/2 teaspoon salt1/4 cup cornstarch1/2 cup rice flour, or all-purpose wheat flour2 garlic cloves1 teaspoon mustard1 teaspoon salt1/2 cup olive oilCanola oil, for frying