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Shiitake Crusted Fresh Fish With Wasabi Buerre Blanc

Demonstrated by: Executive Chef Beverly Gannon.
Hawaiian Airlines on May 8, 2005.

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Ingredients:

Shiitake Crusted Fresh Fish With Wasabi Buerre Blanc

  • 1/2 cup dried shitake mushrooms (stems included), whole or pieces
  • 2 cups panko (Japanese bread crumbs)
  • 1/2 cup chopped fresh basil
  • 6 (6 oz size) fresh fish fillets
  • Salt
  • Freshly ground black pepper
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha (Thai garlic-chile paste)
  • Canola oil, for sautéing

Wasabi Buerre Blanc:

  • 1 cup white wine
  • 1/2 cup heavy cream
  • 1 cup unsalted butter
  • 1 tablespoon wasabi (Japanese horseradish)
  • 2 teaspoons soy sauce
  • Salt and pepper to taste

Chinese Sausage Fried Rice:

  • 7 tablespoons peanut oil
  • 1/4 cup sliced water chestnuts
  • 2 tablespoons finely diced carrot
  • 2 tablespoons finely diced fresh ginger
  • 1/4 cup thinly sliced Chinese sausage
  • 1/4 cup diced red onion
  • 1/4 cup green peas
  • 3 cups cooked white rice, cooled
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper

Directions:

  1. Preheat electric the oven to 450°F.
  2. Place mushrooms, panko, and basil in a food processor and process until mixture is in fine crumbs; place in a shallow dish.
  3. Lightly season fillets with salt and pepper.
  4. Combine mayonnaise and Sriracha.
  5. Evenly spread a light coat of chile mayonnaise on one side of each fillet.
  6. Coat the same side evenly with the panko mixture.
  7. In an ovenproof sauté pan or skillet, add enough oil to coat the bottom and heat over medium heat.
  8. Add fillets, panko side down, and sauté for 3 minutes or until golden brown.
  9. Turn the fillets and place in the oven for 5 minutes, or until cooked through and firm to the touch.
  10. Place the fillets on warm plates, garnish with Wasabi Buerre Blanc and serve with Chinese Sausage Fried rice.

Makes 6 servings.

Wasabi Buerre Blanc:

  1. In a saucepan, over medium heat, boil the wine and cream until reduced to 1/2 cup.
  2. Reduce heat and whisk in butter, a few pieces at a time, making sure sauce does not boil.
  3. Add wasabi and soy sauce; season with salt and pepper.

Makes 1 1/2 cups.

Chinese Sausage Fried Rice:

  1. In a large sauté pan, heat the peanut oil over high heat.
  2. Add water chestnuts, carrot, ginger, sausage, onion, and peas and stir-fry for 3 to 5 minutes.
  3. Add the rice, salt, and pepper and stir-fry for 3 more minutes, or until the rice is heated through.

Makes 6 servings.

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