Best Crispy Sushi With Steamed Clams Wasabi And Fermented Black Beans Recipes

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RAZOR CLAMS WITH FERMENTED BLACK BEANS AND HOLY BASIL PASTE



Razor Clams with Fermented Black Beans and Holy Basil Paste image

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 24

2 teaspoons ginger, minced
2 teaspoon garlic, minced
2 tablespoons olive oil
14 razor clams
2 tablespoons cilantro, chopped
4 tablespoon scallions
8 Kafir lime leaves
10 Thai Basil leaves
4 tablespoons fermented black beans
4 tablespoons Sherry vinegar
8 ounces chicken stock
2 tablespoons holy basil paste (recipe follows)
6 tablespoons tomato concasse
Juice of 1/2 lemon, plus wedges for garnish
3 tablespoons butter
Salt and pepper
2 cups hoisin sauce
1/2 cup red curry paste
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 cup basil leaves
1 cup fermented black beans
1 cup cilantro
1/4 cup lemon juice

Steps:

  • Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
  • Combine ingredients in a blender and puree.

OSAKA STYLE SUSHI



Osaka Style Sushi image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 4 servings of 12 "fingers" each

Number Of Ingredients 7

1 pound sushi quality tuna, salmon, yellowtail, or snapper
4 sheets nori (seaweed) approximately 5 by 7 inches
4 ounces cooked snow crab claws, split from shell
4 teaspoons tobiko (flying fish roe)
4 teaspoons mayonnaise
6 cups cooked vinegared sushi rice
Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape)

Steps:

  • Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.
  • First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi.
  • Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.
  • Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.

BLACK BEAN CLAMS "CASINO"



Black Bean Clams

Provided by Ming Tsai

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 dozen small clams, like Manila, shucked, reserving the bottom shell
3 tablespoons butter
1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 shallots, minced
2 ounces Chinese ham, cut into 1/8-inch dice (or Smithfield Ham)
1/2 cup panko bread crumbs
1/2 lemon, juiced
Canola oil, to cook
1 tablespoon whole pink peppercorns, for garnish
Sea salt or gros sel, to coat baking hotel pan/tray

Steps:

  • Preheat the broiler on high.
  • In a saute pan on medium heat, melt the butter and saute the black beans, garlic and shallots. Add the ham and stir. Remove from heat and transfer to a small bowl and fold in with the panko and lemon juice. Check for seasoning.
  • Top each shucked clam with the seasoned crumbs. Place the lined salt tray under the broiler for 3 minutes. Remove pre-heated tray and place clams on top. Place under the broiler until browned, about 3 minutes.
  • Plate clams on another plate lined with salt. Sprinkle with pink peppercorns and serve immediately.

STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE



Stir Fried Clams and Vegetables in Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 appetizer portions

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons chopped ginger
1/2 cup julienne onions
2 tablespoons chopped garlic
1/2 cup fermented black beans, chopped
1 tablespoon Hoisin sauce
1/2 cup Chinese rice wine
1 1/2 cups chicken stock
2 teaspoons cornstarch
2 tablespoons water
4 dozen manila clams, cleaned
1 cup julienne red bell peppers
2 cups julienne snow peas
2 jalapenos, seeds and stem removed and julienned
4 scallions, sliced thin on the bias
2 tablespoons cilantro, for garnish

Steps:

  • Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.

STEAMED CLAMS WITH CHORIZO, CITRUS AND SAFFRON AIOLI



Steamed Clams with Chorizo, Citrus and Saffron Aioli image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 large chorizo
2 pounds clams, cleaned
1/2 cup Albareino Spanish white wine
1/2 orange
Saffron Aioli, recipe follows
1/4 bunch fresh flat-leaf parsley, leaves chopped
1/2 teaspoon saffron threads
1/4 cup hot water
2 garlic cloves
*2 egg yolks (See Disclaimer)
1 cup blanched slivered almonds
Kosher salt
1/2 orange, juiced
3 cups extra-virgin olive oil
Water as needed, to thin

Steps:

  • Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.
  • Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

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