Peppercorn Crusted Salmon with Wasabi Soy Drizzle

Serves 4

Ingredients
2 tablespoons pure olive oil or canola oil
4 (6-ounce) portions fresh salmon
1/4 cup cracked black pepper
2 teaspoons sea or kosher salt
2 cups cooked wild rice,
warm 4 portions cleaned fresh asparagus spears
2 tablespoons wasabi soy drizzle

Method
1) Add oil to heavy bottom pan over medium high.
2) Dust top of salmon with a mix of the pepper and salt.
3) Place salmon, pepper side down in hot oil. Cook 2 minutes then flip to other side. Cook another 3 minutes.
4) Put asparagus in pan with fish, and allow both to cook another 3-4 minutes depending on thickness of salmon.
5) Place rice on plate, top with asparagus, then salmon. Drizzle with wasabi soy.

Serves 4 - 6

Ingredients
Small can of tuna (125gms)
1/2 cup grated cheese (Cheddar or Mozarella)
1/4 cup chopped celery
1/4 cup chopped red onion or shallots
4 Tbs Namida® Wasabi Mayonnaise
2 Tbs Namida® Wasabi soy sauce
Toasted Bread slices
salt , pepper to taste

Method
1) Combine together all the wet ingredients.
2) Season to taste with salt and pepper.
3) Add to tuna, cheese, onion and celery stir to mix and break up tuna.
4) Spread mixture on toast.

5) Place under grill until cheese is bubbling.

6) Serve immediately.

Wasabi Ceviche Snapper Salad

Serves 4 - 6

Ingredients
600 g Snapper fillets, skinned, boned, diced 3 cms
1/4 cup Namida® Wasabi Vodka
1/2 cup Lime Juice (Lemon can be used)
Zest of 1 Lime (or Lemon)
2 Tbs Tabasco, or to taste
1 Tbs Sugar
1 tsp Salt

1 cup Tomato juice
1 small red onion, finely chopped (can use spring onions or shallots for a milder taste)
2 Tomatoes, cored, seeded, chopped
1 Red pepper, cored, seeded, sliced
2 Tbs Coriander stalks and leaves, chopped
1/2 cup Green Olives (optional)

Method
1) Mix together the first seven items.
2) Cover and refrigerate for at least 1 hour.
3) Uncover and add rest of ingredients.
4) Mix eveything together well.

5) Taste and re-season if necessary.

6) Pour into a large bowl.

7) Serve with another bowl piled with salad greens, and a bowl of Namida® Wasabi Mayonnaise.

Smoked Fish on Dill pikelets with Ginger Wasabi Cream

Serves 4

Ingredients - Dill Pikelets
1/2 tsp Salt
1 tsp Baking soda
1 cup Milk
2 Eggs
2 cups Flour
2 tsp Cream of Tartar
2 tsp Fresh Dill, chopped
2 tsp Pickled Ginger, finely chopped, for garnish
Fresh Dill sprigs for garnish

Method
1) Place all ingredients in a food processor and mix until smooth, a little extra milk may be required if the mixture is too thick.
2) Ladle tablespoons of the mixture into a lightly oiled non stick pan over medium heat.
3) Cook both sides approximately 2 minutes each and cool on a wire rack.
4) Do not grease the pan between pikelets. Cook one after the other until the whole batch is finished.

5) Keep covered with a clean tea towel until ready to serve.

6) These can be made ahead of time and quickly rewarmed in the microwave.

7) Place one warmed pikelet on a plate spread with Wasabi Ginger Cream and top with a layer of smoked fish.
8) Repeat for another layer.
9) Finish with a generous amount of  Wasabi Ginger Cream, and garnish with a few slices of pickled ginger and a fresh sprig of dill.

Note: Miniature versions can be made as appetisers.

Filo Prawn Fingers with Wasabi Soy Dip

Serves 4

Ingredients
2 spring onions, chopped finely
3 sheets filo pastry
1 Tbs chopped fresh coriander (cilantro)
2 Tbs olive oil
1 garlic clove, crushed
12 large prawns, shelled and de-veined
1 tsp grated fresh root ginger
vegetable oil for deep frying
1 small fresh red chilli, seeded and chopped
"Namida®" Wasabi soy dip
1 tsp tamarind paste or lemon juice
1 Tbs tomato purée

Method
1) Place the spring onions, coriander (cilantro), garlic, ginger, chilli, tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste.
2) Cut each sheet of pastry lengthways into 4 strips 20 x 8 cm (8 x 3 in.)
3) Take one strip and brush with a little of the oil.
4) Spread 1/2 tsp of the paste along one narrow end 
5) Place a prawn over the top, with only the tail extending beyond the edge of the pastry.
6) Roll up to enclose the prawn , twisting the ends together to seal.
7) Cover with a clean tea towel and repeat to make 12 fingers.
8) Heat 10 cm (4") of vegetable oil in a heavy-based pan to a temperature of 180°C / 350°F or until a cube of bread browns in 30 seconds.
9) Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.
10) Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

Hot Fish Dip

Serves 2

Ingredients
1 250 g ( 1/2 lb) carton cream cheese
2-3 tsp Worcestershire sauce
1 tsp Namida® Wasabi Paste made from Namida® wasabi powder  
1 Tbs lemon or lime juice
3 - 4 spring onions chopped
few drops tabasco sauce 
1 - 2 cups of fresh or frozen fish meat (may include chopped mussels, cray fish, crab meat, salmon or shelled baby clams or prawns )

Method
1) Cream all ingredients EXCEPT the fish together.
2) Stir in fish meat. Add more juice and sauce if required.
3) Spread over shallow griller proof dish so dip is 2 cm deep.
4) When dip is required place under the grill about 10cm from the heat and grill until it bubbles at the edge and has brown peaks.
5) Serve with fresh vegetables, or crusty French bread.

Japanese Tempura Prawns With Wasabi Dipping Sauce

Serves 6

Ingredients
30 large prawns in shells
15g (1/2 oz) daikon grated
vegetable oil, for frying
Batter:
1 large egg
100g (4 oz) plain flour sifted
150 ml (1/4 pint) cold water

Method
1) Remove the head and shells from the prawns and cut out the vein from the back of the prawn.
2) Wash and pat dry.
3) Combine the ingredients for the sauce and set aside.

To make the batter:

1) Lightly beat the egg until the yolk is broken and starting to blend with the white.
2) Stir in the flour and the water, until just combined, do not over mix the batter; there should be a few lumps in the mixture.
3) Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.

To cook prawns:

1) Heat about 12 cm (4") of vegetable oil in a deep heavy based pan to a temperature of 180°C/350°F or until a cube of bread browns in 30 seconds.
2) Hold the prawns by the tails dip into the batter and then carefully slip them into the hot oil.
3) Fry the prawns five at a time for about 2 minutes until the batter is golden and very crisp.
4) Drain on kitchen paper, and keep warm while frying the remaining prawns.
5) Serve at once with the Wasabi Dipping Sauce.

King Prawns With Four Dips

Serves 4

Ingredients
24 King Prawns
Lemon Wedges - to garnish
Pepper Dip
Spiced Dip
Sesame and Ginger Dip
Wasabi Paste Dipping Sauce

Method
1) Wash and dry the King Prawns.
2) Bring a large pan of water to a rolling boil, plunge in the King prawns, return to the boil, and boil for 3 minutes.
3) Drain, cool briefly under cold running water, and leave to go cold.
4) Serve the King Prawns on a large platter with the four dips.
5) Garnish and serve with crusty fresh bread.

Kumara and Salmon Fish Cake
With Tomato Sauce

Serves 6

Ingredients
450g (1 lb) salmon fillet, skinned
450g (1 lb) Kumaras or sweet potatoes, cubed
15g (1/2 oz) butter
8 spring onions, chopped
1 small garlic clove, crushed
1 Tbs Namida® Wasabi Paste made from Namida® wasabi powder
2 Tbs chopped fresh coriander
1 tsp ground cumin
2 eggs, lightly beaten
4 Tbs seasoned flour
100g (4 oz) fresh white breadcrumbs
4 Tbs vegetable oil

Method
1) Wash the fish fillets, and pat dry.
2) Cut each fillet into 3 thick slices and place in a pan.
3) Add the cold water, bring to the boil.
4) Remove from the heat and leave for 10 minutes.
5) Transfer the fish to a plate and allow to cool.
6) Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes until tender.
7) Drain well, and mash with a fork.
8) Set aside to cool.
9) Melt the butter in a frying pan, and fry the spring onions and garlic for 5 minutes.
10) Add the Namida® Wasabi Paste and mix well.
11) Stir into the mashed Kumara (sweet potato) with the coriander, cumin and seasoning.
12) Remove the fish from its liquid, and pat dry.
13) Flake the fish.
14) Beat into the Kumara mixture with half the beaten egg until combined.
15) Cover and chill for 1 hour.
16) Shape the fish mixture into 12 rounds, and flatten each one.
17) Dust with a little seasoned flour.
18) Dip into the remaining beaten egg and then into the breadcrumbs.
19) Heat the vegetable oil in a frying pan.
20) Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and golden.
21) Drain, and serve immediately with the warm tomato sauce.

Tomato Sauce

Ingredients
1 Tbs olive oil
4 shallots, finely chopped
2 tsp chopped fresh thyme
450g (1 lb) ripe tomatoes, peeled, seeded and diced
6 Tbs water
2 tsp red wine vinegar
Salt and Pepper

Method
1) Heat the olive oil in a pan.
2) Fry the shallots for 5 mins.
3) Stir in all the remaining ingredients.
4) Simmer gently for 15 minutes.
5) Purée in a blender until smooth.
6) Return to the pan and keep warm.

Prawn Balls With Wasabi Paste Soy Dip

Serves 4 - 6

Ingredients
350g (12 oz) cooked peeled prawns
2 Tbs flour
50g (2oz) fresh breadcrumbs
1 egg beaten
1/2 small onion (very finely chopped)
50g (2oz) desiccated coconut
1 Tbs chopped coriander
Grated rind and juice of 1/2 lime
1 small green chilli seeded and chopped
1/4 tsp five spice powder

Method
1) Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and rind, chilli and spice in a blender.
2) Purée to form a smooth paste.
3) Chill for 30 minutes.
4) Divide the prawn mixture into 12 and roll each piece into small balls.
5) Dust lightly with flour,
6) Dip into the egg.
7) Then into the coconut to completely coat the balls.
8) Chill for another 30 minutes.
9) Heat the oil in a heavy based pan, and fry the balls in batches for 3-4 minutes until crisp and golden.
10) Drain on kitchen paper, keep warm while remaining balls are fried.
11) Serve hot with the Namida® Wasabi Paste Soy Dip.

Salt Cod Fritters With Wasabi Garlic Sauce

Serves 8 -12

Ingredients
900g (2 lb) Salt Cod (salted white fish can be substituted).
Milk
Batter
100g (4 oz) plain flour
1 tsp salt
200 ml (7 fl oz) milk
2 Tbs ouzo or brandy
1 egg, lightly beaten
2 Tbs chopped fresh coriander (cilantro)
Garnish
Lemon wedges
Fresh coriander sprigs

Method
1) Wash Salt Cod.
2) Place in bowl and cover with cold water.
3) Leave to soak 12 hours.
4) Drain fish.
5) Rinse under cold running water.
6) Pat dry.
7) Remove skin.
8) Cube the fish.
9) Place in shallow dish.
10) Cover with milk
11) Leave to soak another 2 hours.
12) Wash fish again.
13) Pat dry.
14) Make batter as follows:

a) sift flour and salt in big bowl.
b) make well in centre
c) gradually beat in milk, ouzo, or brandy and egg to make smooth pouring batter.
d) stir in coriander and set aside 30 minutes.

Smoked Fish Hash

Serves 2

Ingredients
450g (1 lb) potatoes, cubed.
25g (1 oz) butter
1 red onion, chopped
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
225g (8 oz) smoked fish fillet, skinned and cubed.
50g (2 oz) Cheddar cheese, grated.
1 Tbs natural yogurt
1 Tbs Namida® Wasabi Paste made with Namida® wasabi powder
dash of tabasco sauce

Method
1) Boil the potatoes for 10 -12 minutes until cooked.
2) Drain well, and mash roughly.
3) Melt the butter in a pan. Preferably non stick.
4) Fry the onion and herbs for 5 minutes.
5) Add the smoked fish, and fry for a further 2 - 3 minutes until the fish is opaque.
6) Add the mashed potato to the pan with all the remaining ingredients.
7) Stir until evenly combined.
8) Spread mixture over the bottom of the pan.
9) Cook over a medium heat for 6 - 8 minutes until any liquid has evaporated, and the underside of the hash is browned.
10) Remove from the heat.
11) Loosen the sides and bottom of the hash with a spatula.
12) Place an up-turned plate over the frying pan.
13) Flip over to invert the hash onto the plate.
14) Serve immediately.

Warm Smoked Fish Mousse
With Tomato Vinegarette

Serves 4

Ingredients
450g (1 lb) smoked fish, skinned and boned,
grated rind of 1/2 lemon or lime
1 Tbs cognac
3 egg whites
2 tsp chopped tarragon
2 tsp Namida® Wasabi Paste made with Namida® wasabi powder
white pepper to taste
150 ml (1/4 pint) of single cream.

Method
1) Cube smoked fish
2) Blend in a blender with lemon or lime rind and cognac until smooth
3) Transfer to bowl.
4) Beat in egg whites, tarragon, Namida® Wasabi Paste and pepper
5) Cover and chill for 2 hours
6) Pre heat oven to 180°C / 350°F.
7) Half fill roasting pan with boiling water
8) Place roasting pan on middle shelf in oven
9) Take fish purée from fridge and sit down in larger bowl with crushed ice.
10) Gradually beat in the cream until mixed with the fish purée and put into greased scallops dishes.
11) Place dishes in roasting pan and bake until firm to touch. Remove from oven and leave for 5 minutes.
12) Put moulded mousses on small plates.
13) Pour Tomato Vinaigrette over the mousse, garnish with basil and tarragon sprigs, serve at once.

Steamed NZ Mussels with Soy / Wasabi Marinade

Serves 4

Ingredients
1/3 Japanese Soy Sauce
1/3 Water
1/3 Japanese Mirin
Fresh Ground Black Pepper
Large knob fresh Ginger Root, finely sliced
1 tsp Sugar
1 tsp Namida® Wasabi Paste made from Namida® wasabi powder
Fresh Lemon Juice from one Lemon.
20 or so fresh Mussels

Fresh Coriander (Cilantro) leaves, or Parsley.

Method
1) Mix first 8 ingredients together for marinade. Adjust quantities of first 3 ingredients so that marinade will cover mussels.
2) Wash Mussels, place in large bowl and pour marinade over mussels.
3) Place bowl in a steamer and steam on high until the Mussels are open.
4) Garnish with the fresh Coriander (Cilantro) or Parsley and serve with plain white rice.

Tuna Kebabs With Wasabi Mayonnaise

Makes 10 kebabs.

Ingredients
1 cup mayonnaise
4 tsp soy sauce
1 1/2 tsp sugar
2 tsp fresh lemon juice
2 tsp Namida® Wasabi Paste made from Namida® wasabi powder
a 12-ounce (340 gm) tuna steak, cut into twenty 1-inch (25 mm) cubes
ten 8-inch (200mm ) bamboo skewers, soaked in water 30 minutes

Method
1) In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.
2) Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.
3) Stir tuna into remaining 1/3 cup soy mayonnaise.
4) Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.
5) Marinate tuna, covered and chilled, at least 1 hour and up to 24.
6) Prepare grill.
7) Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just cooked through, 2 to 3 minutes on each side.
8) Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and crusty French bread.

Seared Seafood and Wasabi Salad

Serves 4

Ingredients
8 ounces (225 gm) Vermicelli rice sticks
3 Tbs pickled ginger
1 bunch spring onions (scallions), diagonally sliced (reserve 2 tablespoons for garnish)
1 Tbs black sesame seeds (for garnish)
1/2 cup Asian mixed salad greens
Olive oil
8 ounces (225 gm) Swordfish, Mahi Mahi, Tuna, Scallops, and/or Shrimp, divided into four portions
1 1/2 quarts (1 1/2 litres) of water
Wasabi Vinaigrette

Method
Method for Salad:
1) Bring 1 1/2 quarts (1 1/2 litres) of water to a boil.
2) Stir in rice noodles and remove from heat.
3) Steep noodles 3- 4 minutes until tender.
4) Drain noodles and toss with vinaigrette.
5) Add pickled ginger and all but 2 tablespoons of spring onions (scallions).
6) Combine well.

Method for seafood:
1) Heat saute pan or griddle over hot flame.
2) Lightly coat with olive oil.
3) Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side.
For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350°F.

4) Divide greens and noodles on plate and top with fish.
5) Garnish with reserved spring onions (scallions) and black sesame seeds.
Serve immediately.

Tempura Trout Roll with Caramelised Onions and Spinach

Serves 4

Ingredients
3 large red onions, sliced
Salt
White pepper
1/3 cup red wine
4 skinless trout fillets
4 sheets of nori
2 cups spinach, chiffonaded
Sunflower oil for deep frying
2 cups rice flour
1 tsp ground cumin
1 quart (1 litre) club soda
2 tsp Namida® Wasabi paste made from Namida® wasabi powder

Method
1) In a hot saute pan add onions without any oil.
2) Do not stir onions until they are browned.
3) Season with wasabi paste, salt and pepper.
4) When caramelized, deglaze the pan with red wine.
5) Let cool.
6) Lay a trout fillet on top of one sheet of nori.
7) Season trout with salt and pepper.
8) Place some onions and spinach on top and roll tightly.
9) Heat sunflower oil in a deep pan to 375 degrees F (190 deg. C).
10) Prepare tempura batter by whisking rice flour and cumin with enough club soda to resemble pancake batter. Dip entire roll in batter and fry until golden brown, about 5 minutes.
Be careful not to overcook the trout.

Wasabi Tuna Salad

Serves 4 - 6

Ingredients
1lb. (450 gm) leftover grilled tuna (can use canned)
1/4 cup chopped celery
1/4 cup chopped red onion
2 Tbs Mayonnaise
1/2 Tbs French mustard
1 Tbs Namida® Wasabi paste made from Namida® wasabi powder
1 Tbs soy sauce
salt , pepper to taste

Method
1) Combine together wet ingredients.
2) Whisk then slowly add wasabi paste.
3) Season to taste with salt and pepper.
4) Add to tuna , onion and celery stir to mix and break up tuna.
5) Serve on a French roll.

Crab Cakes with Avocado Wasabi Mayonnaise

Serves 8

Ingredients
1 lb. (450 gm) lump crabmeat (Canned crabmeat - drained, can be used)
3 Tbs. mayonnaise
1 tsp. Worcestershire sauce
2 Tbs. fresh parsley
1 egg yolk
1 tsp. lemon juice
1 Tbs. Dijon mustard
3 Tbs. fresh bread crumbs

Method
1) Gently pick through crabmeat to remove cartilage.
2) In mixing bowl gently combine all ingredients and portion into 2-ounce (55 gm) cakes.
3) Dredge with flour and sauté with butter until golden brown on each side.

Serve with Avocado Wasabi Mayonnaise.

Grilled Pacific Salmon with Soy Wasabi Sauce
and Pickled Ginger

Serves 4

Ingredients
4 5 1/2 (150 gm) ounce salmon fillets, skin removed (can substitute king salmon for Pacific salmon)
1/4 cup vegetable oil
Salt to taste
Pepper to taste

Method
1) Lightly brush salmon with oil and season with salt and pepper.
2) Cook on hot grill until done, 5 to 8 minutes on each side, depending on thickness of fillet

3) To serve, pour a layer of soy wasabi sauce on plate, then place salmon on top of sauce.

4) Serve with rice and fresh steamed vegetables, such as artichoke, green beans, asparagus, summer squash, or red bell peppers.
5) Garnish with pickled ginger or dried seaweed.

Seafood and Wasabi Salad

Serves 4

Ingredients
1 packet Vermicelli rice noodles
3 Tablespoons Namida® Wasabi & Ginger paste
100 ml Namida® Wasabi Vinaigrette
50 ml Namida® Wasabi Soy Sauce
1 bunch spring onions, diagonally sliced (reserve 2 tablespoons for garnish)
1 Tablespoon black sesame seeds (for garnish)
1/2 cup Asian mixed salad greens
Olive Oil
250 gms (1/2 lb) Swordfish, Kingfish, Tuna, Scallops, and/or Shrimp, divided into four portions (can use any seafood or fish).
1.3 litres of water

Method for Salad
1) Bring water to the boil.
2) Stir in rice noodles and remove from heat.

3) Steep noodles for 3-4 minutes until tender.

4) Drain noodles and toss with Namida® Wasabi Vinaigrette.
5) Add Namida® Wasabi & Ginger paste and all mixed salad greens except for 2 tablespoons of sliced spring onions.

6) Combine well.

Method for Seafood
1) Paint seafood and fish with Namida® Wasabi Soy Sauce and set aside for 20 minutes to marinate.
2) Heat saute pan or griddle over hot flame.

3) Lightly coat with olive oil.

4) Quickly sear fish or other seafood choice until golden, approx. 1 -2 minutes each side.
5) For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350 deg F (180 deg C).

6) Divide greens and noodles on plate and top with fish and seafood.

7) Garnish with reserved spring onions and black sesame seeds.

8) Serve immediately.