Rice Crusted Snapper with Wasabi Ginger Sauce
Featured in the Honolulu Star-Advertiser on September 24, 2014.
Ingredients:
1/2 cup jasmine rice, uncooked
1 tablespoon peanut oil
1 pound (4 ounce) fresh snapper fillets, skin on
Salt and pepper to taste
1 tablespoon wasabi powder
2 tablespoons water
2 teaspoons rice vinegar
1/2 teaspoon shoyu
1/4 teaspoon grated ginger
1 cup heavy whipping cream
Directions:
- Preheat oven to 350°F.
- In dry non-stick, oven-proof frying pan over low heat, fry rice for 10 minutes, stirring frequently until opaque.
- Transfer rice to food processor and pulse until coarsely ground.
- Put rice in shallow dish and set aside.
- In the same pan, heat oil over medium-high.
- Season fillets with salt and pepper, dip skinless side in the ground rice and press to coat.
- In hot pan, cook fish crust side down for about 2 minutes.
- Flip and transfer to oven.
- Bake for 5 minutes or until just cooked through.
- In a cool sauce pan.
- Whisk together wasabi and water till smooth.
- Let sit for 5 minutes.
- Whisk in remaining ingredients and simmer over low heat for 5-7 minutes.
- Drizzle sauce on serving plate and top with filets.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 27 g fat, 15 g saturated fat, 125 mg cholesterol,150 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g sugar, 27 g protein
