F L Y I N G   F I S H   R E C I P E S

CHINESE FIVE SPICE STEELHEAD
serves 4 as an appetizer

Marinate the steelhead in…
4 - 4 oz. Portions steelhead
2 T. Sesame oil
1/2 t. Salt
1/2 t. Pepper
1/2 t. Sugar
1/2 t. Five Spice Powder

Method:
Mix salt, sugar, pepper, and five spice powder. Toss steelhead in sesame oil, sprinkle with spice mix, and refrigerate 1 to 4 hours.

Black Bean Vinaigrette:
1/4 C. Chinese black beans (soak in water; rinse & chop fine)
4 shallots sliced thin
1 1/2 T. Grated ginger
1 T. Sesame oil
1/4 C. Soy Sauce
1/4 C. Mirin (sweet rice cooking wine)
1/4 C. Lime juice
1/2 C. Canola oil
1/2 C. Olive oil

Method:
Soak black beans for 10 minutes. Rinse and chop, and rinse again. Slice shallots by hand or on the mandolin. Mix with a whisk the rest of the vinaigrette ingredients.

Asian Vegetables:
Thinly Sliced…
1 Cucumber, peeled
1 sm. Fennel or Diakon
1/2 Red Onion, halved and peeled
2 ea. Baby bok-choy (blanch, shock, and cut)
1/4 t. salt
1/4 C. Mirin

Method:
Cut baby bok-choy on the bias removing the stem. Blanch in boiling salted water for 30 to 45 seconds, strain and shock in salted ice water. On a mandolin, slice cucumber in long flat slices, excluding the seeds. Shave fennel, onion and daikon.

Garnish:
Julienne Nori
Cilantro Sprigs

Crispy Skin Salmon, black rice cake, citrus olive oil sauce
serves 4

Ingredients
4, 6 oz. Salmon filets
For the glaze:
1 oz. ginger, finely chopped
1 oz. scallions, finely chopped
1 oz. garlic, finely chopped
1 oz. rice vinegar
2 oz. hoisin sauce
1 Tbs. sambal
1 oz. black vinegar
2 oz. chicken stock

For the sauce: yield 1 cup
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
1 cups olive oil extra virgin
salt and pepper

For black rice:
2 cups glutinous Thai black rice
4 _ cups water
2 oz. yellow Thai curry paste
For the salad:
2 bunches watercress cleaned
4 oranges sectioned

For the glaze:
Sauté ginger, garlic, and scallions. Add rice vinegar, sambal, hoisin sauce, and black vinegar. Bring to a simmer. Add chicken stock, and bring to a simmer, let cool, season to taste.

For the sauce:
Combine the citrus juices and bring to a simmer. Reduce down to a thick syrup. let cool. Put into blender and add olive oil in a slow steady stream. Season to taste. Set aside.

For the rice:
put the curry paste and the water in a blender and mix for a few seconds. Put in a stock pot and bring to a simmer. Add rice and cook until tender and creamy. Cool on a sheet tray and cut in circles with a cookie cutter when cool.

* Make a salad of the watercress and orange sections.
* When ready to serve, heat rice cakes in a pan.
* Coat salmon with the glaze. Grill skin side down until crispy and turn over and continue cooking. Put the rice cake on a plate, the salmon next to it, ladle some sauce around and garnish with the watercress salad.