Recipes
Over the coming months we will be adding Articles, Video's, Links and other resources to help you catch more fish. Even better we're going to show you how to cook them...here are some recipes...feel free to submit your recepies via our contact page. Each month we will select a 'Recipe of the Month' and send out some free gear to the luck winner!
Courtesy of Cory @ Chick's, Chicks Beach, VA.
Ingredients
1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil
Directions
1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Ingredients
4 soft-shell crabs
1 egg
1/2 cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed
Directions
1. Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
2. Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
3. Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Sesame Grilled Rockfish
With gingered-lump crab cream, cucumber-wakame salad and soy-wasabi drizzle
Gingered Lump Crab Cream
¼ cup fresh grated ginger
1 T sesame oil
1 quart heavy cream
1 pound jumbo lump crab
1/c cup sherry
1 t kosher salt
½ t white pepper
1. Sauté sesame oil and ginger for 1 minute
2. Deglaze with sherry and reduce by half
3. Add salt, pepper and cream
4. Reduce until thickened
5. Remove from heat and cool
6. Add crab and refrigerate
Cucumber Wakame Salad
2 cucumbers deseeded and peeled. Cut into thin 1” strips
4 cups seaweed salad
1 T kosher salt
1 t white pepper
1 cup rice wine vinegar
Combine all ingredients well
Soy Wasabi Drizzle
4 oz soy glaze
1 oz prepared wasabi
Combine all ingredients well, store in squeeze bottle
Main Preparation
1. Cover rockfish with sesame seeds, grill to temperature
2. Heat under low heat 1/2 cup gingered lump crab cream
3. Serve fish over cucumber wakame salad
4. Top with lump crab cream, drizzle with soy wasabi
5. Garnish with scallions and toasted sesame seeds