Lindy’s Ono Recipes

Chef Grant Sato treated our “Cooking With Fish” students to this delicious appetizer. He used the best sashimi grade fish and added minced shallots and wasabi tobiko ( flying fish caviar with Japanese horseradish). His secret (shhh!) to get that deep red color was to add a little kosher salt to the diced raw fish and to chill it for a few minutes. He served it with toasted slices of baguette and the Remoulade sauce. It was superb! I confess that I usually don’t eat raw fish, but looking at this dish, I had to try it. To my surprise, I loved it! It wasn’t ‘fishy’ or mushy, like how I remembered my experience with sashimi. I would like to try this dish on my own, when I can afford the best grade sashimi …haha!

I love salmon, but poaching it may have been my least favorite method. However, Chef Sato changed my mind. The poaching liquid which consisted of water, white wine, mire poix (carrots, celery, onion), lemon and other seasonings made the fish so flavorful and moist.

This dish was sooooo delicious!

This recipe was another tasty one. The stuffing ingredients included caramelized onions, imitation crab, spinach, parmesan cheese and mayonnaise. Chef Sato showed us different ways to stuff a filet, but I would imagine that this would also do well in a casserole dish with the fish filets on the bottom and topped with the stuffing.

Another yummy fish story !

I really enjoy Steamed Fish but it is often a hassle pulling out that long poacher. Chef Sato had this great recipe that makes this so simple and so delicious. He used fish filets and assembled the whole dish in a foil pouch. Topped with onion, ginger, shiitake mushrooms, shoyu and other seasonings, this was so easy and sooooo yummy! He also suggested to add lup cheong (Chinese sweet sausage) for added flavor.

Don’t all these dishes look delicious!! They were!! This was a wonderful class ! Thanks, Chef Sato!