shoyu fish with ginger/sriacha mayo
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I LOVE Guy Fieri's Diners, Drive-ins and Dives. This recipe was adapted from Triple-D's ahi sandwiches with ginger-wasabi mayonnaise from Taylor's Automatic Refresher (which is now Gott's Roadside) in St. Helena. I used flash-frozen salmon, but it would also work with mahi mahi (the original fish), snapper or even halibut.
Plays nicely with anoter Triple-D inspired Spicy Asian Coleslaw, which uses a combo of recipes from the formerly-named Taylor's Automatic Refresher and Joe's Farm Grill in Gilbert AZ. Fish of your choice--my preferences are listed below in order
1) salmon 2) fresh ahi 3) mahi mahi or 4) halibut Sesame oil Shoyu |
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Ginger Sriracha Mayo
2 good dollops of mayonnaise About 3T of red pickled ginger 1T ginger juice Shot of sriracha (go slowly) Shot of lime juice Dash of shoyu |
Your favorite bread. My recommendations are
1) Asiago cheese (from Safeway) 2) Green onion slab 3) Ciabatta |
When using salmon, drizzle sesame oil into a pan and mix in a bit of shoyu into it. As the shoyu starts to sizzle, put the fish down and let it cook about 4-5 minutes, depending on how thick it is.
While it is cooking, mix together all the ingredients for the mayo and set aside.
Drizzle a little shoyu over the fish and flip it. The shoyu will caramelize a little and add some sweetness to the fish.
Spread the mayo over the bread, and put the fish on top. Eat open faced with Spicy Asian Slaw on top, or traditional sandwich style with lettuce and tomatoes.
While it is cooking, mix together all the ingredients for the mayo and set aside.
Drizzle a little shoyu over the fish and flip it. The shoyu will caramelize a little and add some sweetness to the fish.
Spread the mayo over the bread, and put the fish on top. Eat open faced with Spicy Asian Slaw on top, or traditional sandwich style with lettuce and tomatoes.
NOTE:
The original recipes specifies fresh ahi, so that you can sear it and enjoy it as half-sashimi. Highly recommended when you have a consistent supply of fresh ahi. For the rest of use who do not have this luxury, any of the fish listed above work well. The important thing is that the shoyu caramelizes on the fish to give it color and keep it from getting dry.
The mayo spread also included wasabi. However, I don't like wasabi and the sriracha still gives the 'hot' and a teeny bit of sweetness, which wasabi most definitely does not have.
The original recipes specifies fresh ahi, so that you can sear it and enjoy it as half-sashimi. Highly recommended when you have a consistent supply of fresh ahi. For the rest of use who do not have this luxury, any of the fish listed above work well. The important thing is that the shoyu caramelizes on the fish to give it color and keep it from getting dry.
The mayo spread also included wasabi. However, I don't like wasabi and the sriracha still gives the 'hot' and a teeny bit of sweetness, which wasabi most definitely does not have.
