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Seafood

The Best Homemade Black Cod

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The Best Homemade Black Cod

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktails and a mini vacation...


INGREDIENTS

  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1/4 cup sake
  • 1 glove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • Juice of 1 whole lemon
  • 1 whole cod fillet - about 2 pounds
  • Green onion and sesame seeds to garnish

DIRECTIONS

  1. Combine all ingredients except the cod in a saucepan and bring to a boil
  2. Turn down heat and simmer until slightly thickened and a bit syrupy - about 10 minutes
  3. Preheat oven to broil and cover a baking sheet with foil, it's messy
  4. Place cod on the foil and baste well with the sauce
  5. Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's good
  6. Remove from oven, baste with extra sauce and garnish with green onion and sesame seeds
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Cap’n Crunch Seared Tuna

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Cap’n Crunch Seared Tuna

You read that right - and if you think it sounds gross, you’d be in the majority...but wrong cuz it’s amazing. You must try this!


INGREDIENTS

  • 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
  • 1/4 cup Kewpie, Japanese mayonnaise, or
  • 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
  • 1 pound sushi grade tuna, in 2 rectangular blocks
  • Neutral oil, like avocado oil is excellent
  • Kosher salt & fresh ground pepper
  • Sriracha
  • Green onions, chopped fine

DIRECTIONS

  1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl

  2. If not using Japanese mayo, combine regular mayo and mustard - set aside

  3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides

  4. Heat a non-stick pan really well then add ¼ cup of oil

  5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch 

  6. I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

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THE BEST DEEP FRIED SHRIMP... EVER

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THE BEST DEEP FRIED SHRIMP... EVER

Not only easy (4 ingredients) but these are just ridiculous. You gotta make em.


INGREDIENTS

  • 6 cups canola or vegetable oil to fry
  • ¼ cup mayonnaise- I used Kewpie (Japanese mayo), but regular mayo can work too
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon chili garlic sauce
  • ½ lb (21/25 size) raw shrimp-peeled and deveined (dried really well)
  • 2-3 tablespoons cornstarch
  • Chopped green onions, for garnish

DIRECTIONS

  1. Preheat oil in wide deep pot to 350 degrees
  2. In small bowl mix mayo, sweet chili sauce and chili garlic sauce; set aside
  3. In medium bowl add shrimp and cornstarch, lightly coat shrimp well but shake off excess - set aside.
  4. Gently place shrimp in oil, cook about 30 seconds or until shrimp gets slightly crispy; remove from oil
  5. Coat shrimp with a little sauce at a time to your liking, place on serving plate, garnish with green onions.
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