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Rice Crusted Snapper with Wasabi Ginger Sauce

Featured in the Honolulu Star-Advertiser on September 24, 2014.

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Ingredients:

Rice Crusted Snapper with Wasabi Ginger Sauce

  • 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:

  1. Preheat oven to 350°F.
  2. In dry non-stick, oven-proof frying pan over low heat, fry rice for 10 minutes, stirring frequently until opaque.
  3. Transfer rice to food processor and pulse until coarsely ground.
  4. Put rice in shallow dish and set aside.
  5. In the same pan, heat oil over medium-high.
  6. Season fillets with salt and pepper, dip skinless side in the ground rice and press to coat.
  7. In hot pan, cook fish crust side down for about 2 minutes.
  8. Flip and transfer to oven.
  9. Bake for 5 minutes or until just cooked through.
  10. In a cool sauce pan.
  11. Whisk together wasabi and water till smooth.
  12. Let sit for 5 minutes.
  13. Whisk in remaining ingredients and simmer over low heat for 5-7 minutes.
  14. 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

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