Asian Archives - Wife Of A Hunter

Yellowfin Tuna Sushi Bake

Sophie May — Mon, 18 Dec 2023 01:51:28 +0000

Experience a delightful fusion of flavors with this Yellowfin Tuna Sushi Bake recipe. Not only is it an easy and convenient way to enjoy tuna, but it also brings the essence of Japanese sushi to your dinner table. Get ready to embark on a culinary journey that combines the simplicity of American cuisine with the elegance of Japanese seafood.

In this dish, succulent Yellowfin Tuna takes center stage, cubed and masterfully combined with a medley of ingredients that create a harmonious symphony of taste. The addition of Sriracha brings a spicy kick, while sesame oil and rice vinegar infuse an authentic Asian flair. Cubes of cream cheese add a delightful creaminess, and green onions provide a refreshing crunch. To tie it all together, Kewpie mayo adds a rich and velvety texture.

On the other side of this culinary creation is a perfectly cooked rice mixture, dressed in rice vinegar, salt, and sugar. This foundation serves as the canvas upon which our sushi-inspired masterpiece will be built.

The assembly is where the magic happens. Pressing the rice mixture into a 9×9 pan and sprinkling it with Furikake rice seasoning creates the base layer. On top of this, the Yellowfin Tuna mixture is spread evenly, forming a beautiful contrast of colors and textures. A final flourish of more Furikake, Sriracha, and Kewpie mayo completes the masterpiece.

Under the broiler for just 10 minutes, this dish transforms into a mouthwatering creation that captures the essence of sushi in a convenient casserole form. Whether you choose to pair it with roasted seaweed snacks or enjoy it with a fork or chopsticks, this Yellowfin Tuna Sushi Bake promises a symphony of flavors that will leave your taste buds delighted and your dinner table graced with culinary elegance. Enjoy this fusion of American and Japanese cuisines that’s as easy to make as it is delicious!

Yellowfin Tuna Sushi Bake

An easy and delicious way to use your tuna!

Course Appetizer, Dinner, Fish, Lunch, Main Course, supper

Cuisine American, Asian, Japanese, Seafood

Keyword Asian, Casserole, Dinner, Easy, Easy Meal, Japanese, sushi, Tuna, Yellowfin

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Ingredients

Tuna Mixture:

1 lb Yellowfin Tuna cubed
1/4 C Sriracha
2 tsp sesame oil
1 tsp rice vinegar
2-3 oz cream cheese cubed
2 stalks green onions chopped
1/2 C Kewpie mayo

Rice Mixture:

1 C rice 1C of uncooked rice, cooked
2.5 T rice vinegar
1 tsp salt
1.5 T sugar

Toppings and Extra Ingredients:

Furikake rice seasoning
Kewpie mayo
Sriracha
roasted seaweed snacks or a fork/chopsticks... however you want to eat it 🙂

Instructions

Tuna:

Combine all of the ingredients under tuna mixture in a bowl and set aside. Cream cheese will be chunky. This is good!

Rice:

Combine all of the ingredients under rice mixture in a bowl and set aside.

Assembly:

Preheat oven to the broil setting.
In a 9x9 pan, press the rice mixture down.
Sprinkle the top of the rice with furikake seasoning.
Top rice with tuna mixture. Spread evenly.
Top with more furikake, Sriracha, and Kewpie mayo.
Broil for 10 minutes or until desired done-ness!
Pair with seaweed or eat with a fork/chopsticks. ENJOY!

The post Yellowfin Tuna Sushi Bake appeared first on Wife Of A Hunter.

Vietnamese Turmeric Amberjack

Sophie May — Tue, 14 Nov 2023 00:36:39 +0000

Embark on a flavorful journey with this Vietnamese Turmeric Amberjack recipe, a delightful way to savor the essence of white fish like never before. This dish is a fusion of vibrant colors, bold flavors, and unique textures, showcasing the beauty of Vietnamese cuisine with a twist.

In this recipe, amberjack, known for its firm texture and mild taste, becomes the canvas for a palette of exotic flavors. Marinated in a blend of earthy turmeric, pungent garlic, zesty ginger, and savory fish sauce, each cube of fish is transformed into a morsel of delight. The addition of white pepper and sugar balances the flavors, creating a harmony that dances on the palate.

But the magic doesn’t stop there. The fish, once marinated, is sautéed to perfection with onions, infusing the air with an aroma that beckons the senses. The final touch of dill and green onion adds a fresh and herbaceous note, elevating the dish to new heights.

Served over chilled vermicelli rice noodles and accompanied by a medley of fresh vegetables like crunchy romaine, crisp cucumber, and tangy pickled carrots and daikon radish, this dish is a celebration of texture and taste. The crushed peanuts add a nutty crunch, while the Vietnamese dipping sauce drizzled over the top brings a burst of umami flavor.

This Vietnamese Turmeric Amberjack is more than just a meal; it’s an experience. It’s about exploring new flavors, enjoying healthy and fresh ingredients, and bringing a piece of Vietnamese culinary art to your table. Whether you’re a fan of white fish or looking to try something new, this recipe promises a delightful and satisfying dining experience. Enjoy the process of creating this dish and savor each bite with joy!

Vietnamese Turmeric Amberjack

Deliciously unique way to use your white fish!

Course Dinner, Fish, supper

Cuisine Vietnamese

Keyword amberjack, Dinner, Fish, tumeric, unique, Vietnamese

Prep Time 30

Cook Time 20

Servings people

Author Sophie May

Ingredients

1 lb amberjack (or any white fish) cubed
1 tsp turmeric
3 cloves garlic minced
1/2 T ginger minced
1/2 tsp salt
1/2 tsp white pepper
1 tsp sugar
1 T fish sauce
1/2 small onion chopped
1 T dill I used the freeze dried kind in the seasoning section but you can use fresh
1 stalk green onion chopped

Toppings

1-2 packages vermicelli rice noodles prepared according to package instructions; I like mine chilled
romaine lettuce chopped
cilantro
unsalted peanuts crushed
cucumber sliced
mung bean sprouts
Vietnamese Dipping Fish Sauce
Vietnamese Pickled Carrots and Daikon Radish

Instructions

Combine amberjack, turmeric, garlic, ginger, salt, white pepper, sugar, and fish sauce in a Ziplock bag or bowl and let marinate for 20 minutes.
Once finished marinating, heat 2 tablespoons of oil over medium high heat. Add in the chopped onion and cook for a minute until they are shiny. Add the fish and marinade to the pan. Cook the amberjack for 2 minutes on each side.
Add in the dill and green onion. Cook for another 30 seconds or until fully cooked. Remove from the heat and assemble your bowl. Finish by drizzling dipping sauce over the top. ENJOY!!

The post Vietnamese Turmeric Amberjack appeared first on Wife Of A Hunter.

Korean Yellowfin Tuna Salad

Sophie May — Wed, 21 Dec 2022 03:55:48 +0000

This Korean Yellowfin Tuna Salad is delicious! It is great to make on its own or out of leftovers! Either way this recipe will be a hit!

This yellowfin tuna salad is full of flavor and is NOT your typical tuna salad. This tuna salad is more exciting!

You can eat this like a normal tuna salad sandwich or on top of your favorite salad or with crackers. HOWEVER… I believe the best way is to make up some white rice and top a piece of seaweed with the rice and the tuna! *Chef’s kiss* I had this multiple days in a row for lunch! I could not get enough of it!

This is a great recipe going into the New Year as well if you are looking to eat healthier. Replace the mayo with a low-fat mayo and up the seasonings and you have a healthier recipe! Serve in the seaweed like I suggested or as lettuce wraps! The options are endless.

I hope y’all enjoy this recipe as much as we did! Happy cooking!

Korean Yellowfin Tuna Salad

This is a delicious way to utilize leftovers or create the tastiest tuna salad ever!

Course Appetizer, Dinner, Fish, Lunch, Main Course, Salad, Sandwich

Cuisine American, Korean

Keyword American, Dinner, Korean, lunch, Salad, Sandwich, Tuna, Yellowfin

Prep Time 10

Total Time 10

Servings sandwiches

Author Sophie May

Ingredients

1/2 lb Korean Tuna Use whatever leftovers you have from the recipe linked!
2/3 C Kewpie mayo more or less depending on amount of fish and the consistency you like
2-4 stalks celery finely chopped
1 tsp gochujang
2 green onions chopped
salt to taste
pepper to taste

Serve with:

bread or seaweed optional
white rice optional

Instructions

In a large bowl, shred your tuna so it is nice and flaky.
Combine all ingredients until well incorporated. Taste and add more salt/pepper/gochujang/mayo depending on your preference.
I prefer this chilled but it can be eaten as is.
Can be served alone, on bread, or, my favorite, on seaweed with some white rice! Enjoy!

The post Korean Yellowfin Tuna Salad appeared first on Wife Of A Hunter.

Korean Yellowfin Tuna

Sophie May — Wed, 14 Dec 2022 02:17:54 +0000

This Korean Yellowfin Tuna will knock your socks off. When I think of tuna, I think of sushi/poke, tuna salad, or a wasabi crusted one from a fancy restaurant. Now these are all delicious, but I wanted something new. I wanted something that everyone would like. Some people don’t like raw fish, which scraps sushi and poke. Some people don’t like tuna salad because of the consistency. And some people don’t like the bold flavor of wasabi. So *poof*… I made a recipe that the whole table will love.

This recipe is equal parts flavorful and delicious. The times can easily be adjusted to cook the fish to be more rare or well done. This recipe is really fool proof. And if your little one’s don’t like broccoli, use something they do like. This is one of the easiest recipes I have that even your pickiest eater will love.

Tuna is a flaky mild fish. Combined with gochujang and the other flavors it takes on a profile that is so delicious it will leave you craving more!

My little family of two had a ton of leftovers as well. Comeback soon for a good leftover recipe using this yummy fish!

Korean Yellowfin Tuna

This Korean Yellowfin Tuna is so flavorful and delicious!

Course Dinner, Fish

Cuisine American, Asian, Korean

Keyword American, Asian, Fish, Korean, Tuna, Yellowfin

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Author Sophie May

Equipment

1 gallon bag
Sheet Pan

Ingredients

1 lb yellowfin tuna Cut into small portion sized steaks
1 shallot sliced

Sauce

1/2 T minced garlic
2 T brown sugar
3 tsps sesame seeds
1.5 T low sodium soy sauce
2 T gochujang
1 T sesame oil
1 tsp onion powder
1/2 tsp paprika
1 tsp red pepper flakes
salt to taste
pepper to taste

Veggie Side

2-3 C any veggies you have I use broccoli, carrots, snap peas, etc. They can be fresh or frozen
2 T sesame oil
1 T low sodium soy sauce
1 tsp garlic powder
salt to taste
pepper to taste

Serve with

cooked rice I cook mine with an extra tsp rice vinegar and tsp sesame oil
green onions chopped
sesame seeds

Instructions

Adjust racks in your oven so one is in the middle and one is near broilers (top).
Heat oven to 375°F.
In a gallon bag, combine all of the sauce ingredients until well mixed. Add tuna and shallot and shake in the bag (MAKE SURE IT IS SEALED). Once the fish is well coated, set aside and let it marinate while your veggies cook.
On a foil lined baking sheet, toss your veggies with oil, soy sauce, garlic powder, salt, and pepper.
Cook for 15-25 minutes on middle shelf. If you like your tuna more raw, cook your veggies longer to ensure they get nice and crispy.
Once the veggies are nice and tender (more crisp if cooking tuna for less time), remove the pan and toss the veggies. Make space for the fish fillets and place them flat on the tray. Coat the tops with remaining marinade and sliced shallots.
Bake for 10-20 minutes. Check periodically to ensure you do not over cook the tuna. I like mine more medium versus my husband. I remove his steaks before mine.
To get a nice blackened crisp, set oven to HI broil and cook for 2-3 minutes. This will give your veggies a nice crisp and the outside of your tuna a nice texture.
Serve with rice, green onions and extra sesame seeds if desired! ENJOY!

The post Korean Yellowfin Tuna appeared first on Wife Of A Hunter.

Wild Turkey Ramen

Sophie May — Wed, 20 Apr 2022 01:36:44 +0000

This Wild Turkey Ramen will karate chop your taste buds and the tired old ramen you ate in college.

I love ramen! When I lived outside of Houston my mom and I had a ramen place we would go to all the time. Now that I live in San Antonio the only cuisine choices are Mexican, BBQ, and burgers. Don’t get me wrong, all of these things are delicious, but I do miss some of the variety in cultures that Houston and Katy had.

Again, I’ve been getting a lot of wild turkey recipe requests, so I thought I would bring it back to my childhood with a more traditional Asian ramen bowl! Most people might think of ramen as something you have to eat in college because you’ve spent all your money on tuition, books, or beer. But making your own broth, throwing in some soft-boiled eggs, and bok choy will make you wonder why you haven’t been doing this your whole life!!

This recipe is a little more involved because of the multiple things that require cooking. However, there is enough down time that you can multitask without too much effort!

I included toppings I like for the ramen, but if you’d rather have radishes and no bean sprouts do what you want! Overall, this is just another tasty way to use your wild turkey so ENJOY!

Wild Turkey Ramen

Enhance your favorite poor college kid's meal!

Course Main Course

Cuisine American, Asian

Keyword Asian, Ramen, Turkey, Wild Turkey

Prep Time 1

Cook Time 1

Total Time 1 1

Servings servings

Author Sophie May

Ingredients

Turkey Marinade

2 T mirin rice wine
1/8 tsp light brown sugar
2 T low sodium soy sauce
1/8 tsp cayenne pepper
2 garlic cloves chopped finely
1 lb turkey breasts

Turkey Glaze

2 tsp brown sugar
1 T low sodium soy sauce
1 T water

Ramen

32+14.5 oz chicken broth I used a carton and a can of it
4 stalks green onions trimmed and cut in half
5 garlic cloves sliced
2 inch ginger peeled, sliced
2 thai chili
1/4 C low sodium soy sauce
1/4 C mirin
8 oz stir fry mushrooms trimmed and sliced
3 bags ramen noodles seasoning discarded or saved for something else

Steamed Greens

2 baby bok choy chopped into smaller pieces
soy sauce to taste
sesame oil to taste

Ramen Toppings

green onions finely chopped
bean sprouts
5-10 soft boiled eggs cut in half; number depends on how many eggs each person wants
chili garlic oil or sriracha
corn I use canned sweet corn
toasted sesame seeds

Instructions

Marinade Instructions

Mix up all of the marinade ingredients and coat the turkey breasts. Let marinate for at least an hour or overnight. Flipping and tossing the bag around every once in awhile or whenever you remember, to keep the meat evenly coated.

Turkey Cooking Instructions

Preheat oven to 325°F.
Line a baking sheet with parchment paper. Add turkey and marinade. Tent with foil.
Place in oven and cook for 40 minutes or until the turkey reaches 160°F.
With 5-10 minutes left (~145°F) add your glaze to the top of the turkey and cook uncovered.
Set aside and when ready to serve cut into slices.

Ramen Base Instructions

In a saucepan put your stock, ginger, garlic, green onions, thai chilis, soy sauce, and mirin. Stir and cover the pot.
Let it come to a boil (~medium high to high heat) and then lower the heat (~medium) and let it simmer for 25 minutes. Taste after and add more soy sauce if needed.
Strain your broth (removing all ginger, garlic, green onions, and thai chilis) and add your mushrooms. Cook for an additional ~5 minutes or until the mushrooms have softened.

Noodles Instructions

While the ramen base simmers, cook your noodles according to their package instructions. DO NOT ADD THE PACKAGE SEASONING.

Steamed Greens Instructions

Wash your bok choy and cut them in into sections.
Place them into a bowl and drizzle with soy sauce and sesame oil. Toss to combine.
Cover with a plate and microwave in 1 minute intervals until the bok choy is desired wilted-ness.

Serving Instructions

Fill your bowl with your broth and noodles.
Top with bok choy, sliced turkey, eggs, green onions, bean sprouts, and whatever else you want to add!
ENJOY!

The post Wild Turkey Ramen appeared first on Wife Of A Hunter.

Asian Duck Sliders

Sophie May — Wed, 09 Feb 2022 02:06:49 +0000

With duck season all finished up, and the Super Bowl coming in less than a week, these Asian Duck Sliders are the perfect appetizer/meal!

I know a lot of people don’t like duck, which is crazy to me, but if you’re going to hunt ducks you need to eat them! Eating ducks doesn’t need to be scary and grinding it into a burger takes away the worry about cooking them medium or less.

Also, I’m a fan of using duck with Asian styles of cooking because of how common of a meat it is in their cuisine. Wild duck is different than the normal Peking duck you might find at your local Asian market.

Like any wild animal, compared to a farm raised animal, there is a lot of variety in the wild version. Removing the skin from the wild ducks should help to equalize the flavor for every duck.

With everything in the slider, the duck ended up tasting very reminiscent of the inside of a dumpling. Topping it with the daikon radishes and carrots, (it’s important give this enough time to pickle) slaw, and sriracha mayo was the perfect combination, but you can add whatever your heart desires!

Lastly, throw a little soy sauce, gyoza, and extra sriracha mayo on the side for your dipping pleasure. Let me know how this goes in the comments and enjoy!

Asian Duck Sliders

Delicious way to use some duck breasts!

Course Appetizer, Main Course

Cuisine American, Asian

Keyword Appetizer, Burger, Slider, Super Bowl

Servings sliders

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger Ingredients

2.5 lbs duck breasts skinless
1 lb pork fat
24 Hawaiian Slider Buns
6 garlic cloves minced
1/2 shallot minced
1 tsp ginger minced
2 T hoisin sauce
2 tsp sesame oil
3 T less sodium soy sauce
1/2 tsp salt
1/2 tsp white pepper
1 1/2 C panko add after marinating overnight

Daikon

Vietnamese Pickled Carrots and Daikon Radish

Cabbage Slaw

4 oz shredded cabbage
2 whole green onion stalks white and green
A few T fresh chopped cilantro enough to be fragrant
Dash of rice vinegar
Dash of sesame oil

Serve With

Gyoza
Soy Sauce
Extra Sriracha Mayo

Instructions

Daikon Instructions

Make your daikon and let it pickle for multiple days (click on link in ingredients for recipe).

Burger Instructions

Cut duck and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
Grind the duck and pork fat through a fine plate in your LEM Big Bite Grinder.
Mix your fat and duck together.
Mix in all of your ingredients with the burger (except the panko).
Cover your burger with plastic wrap and put it in the fridge overnight.
Take your burger out and mix in the panko.
Preheat your grill to medium heat and put a cast iron tray down.
Form your burgers to the size of your slider buns.
Grill ~5 minutes a side or until cooked all the way through (size of burger will affect time).

Cabbage Slaw Instructions

Mix all cabbage slaw ingredients together.

Toppings

Dress your burger with the daikon, slaw, and sriracha mayo and than serve with gyoza sauce, soy sauce, and/or extra sriracha mayo and ENJOY!!

The post Asian Duck Sliders appeared first on Wife Of A Hunter.

Wild Pork Char Siu Gua Bao

Sophie May — Wed, 18 Aug 2021 02:08:56 +0000

Wild Pork Char Siu Gua Bao is a delicious preparation of wild pork! I used a muscle off of the back leg, but you could use the front shoulder, belly, or any other cut too.

I love bao! The delicious bun coupled with the savory meat is a perfect combination! Gua Bao is an open faced bao normally filled with tender pork belly. I did not have pork belly, so again I used a whole muscle off of the back ham of a wild boar, and it turned out great!

I was originally introduced to bao on a high school trip to California. We toured San Francisco’s China Town and our tour guide stopped at one of the restaurants and bought a few for the group to share. I was blown away. I had never tasted something so amazing!

Fast forward to my time at Auburn University, there was a small business that opened called Dumps Like a Truck. It was a young couple that served dumplings and bao out of a food truck. Whitley Dykes had an eye for business and his wife, Desiree (Kunyu Li) Dykes, a knack for food. They were a hit and they were soon able to buy a store front, which they named Irritable Bao. Their business and food were booming! Their line would be hours long, leaving customers hoping they didn’t sell out before they could get their hands on the delicious dumplings and bao. Having had both of these amazing experiences with this Asian dish, it was immediately added to my “Must Make” recipe list when I started this account.

Anywhoooo…. Sometimes cooking can take forever and with a full-time job that can make life hectic. I like using my Instant Pot for times like this, but any pressure cooker will do! I tried a new technique I was reading up about in this recipe. Instead of letting the meat marinate over night I put the pork and the marinade in the Instant Pot. The pressure created by the Instant Pot is supposed to force the marinade into the meat. It worked!! I let the Instant Pot naturally release, which took around 35 minutes, in order to keep as much moisture trapped in the meat as possible. All around, this process was much faster than waiting for the meat to marinate overnight. Enjoy!!

Wild Pork Char Siu Gua Bao

Delicious wild pork open faced bao! If you like bao and you like wild pigs you will love these!

Course Main Course

Cuisine Asian

Keyword Asian, Bao, Wild Boar, Wild Pig

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings bao

Author Sophie May

Equipment

Ingredients

1.75 lbs pork 2-3 inch thick cubed slices
1/8 C sugar
1/2 tsp Chinese 5 spice powder seasoning
2 T hoisin sauce
2 T honey
2.5 T soy sauce
2 T rice wine
1 T toasted sesame oil
1/4 tsp white pepper
2 tsp molsasses
3 cloves garlic fresh; minced
1 tsp salt
1/2 tsp ginger fresh; minced
10 drops red food coloring optional

Bao:

1 package instant yeast
100 g sugar
200 ml milk lukewarm
400 g dumpling flour regular all purpose flour works, but it will not be as white or fluffy
2 T vegetable oil
water to steam
parchment paper

Topping:

leftover sauce
chili oil
cilantro
carrots
cucumber
green onions
sesame seeds

Instructions

Char Siu Pork:

Mix all ingredients except pork in the Instant Pot bowl.
Add pork and coat well in the sauce.
Close Instant Pot, seal, and cook for 35 minutes on high pressure.
Let steam release naturally. This might take over 30 minutes, so be patient.
Shred and stir pork once done.

Bao:

Dissolve instant yeast and sugar in lukewarm milk.
Stir mixture until frothy.
In a stand mixer with a dough hook attachment, add the frothy mixture to the dumpling flour. Knead for 10 minutes.
Add cooking oil and knead for another 10 minutes.
Cover with a towel and let rest in a warm area for an hour.
Roll dough in a small amount of flour.
Cut in half.
Roll each half into a sausage formation.
Cut into 8 equal sized pieces.
Roll each piece into a thin circle (less than a 1/4 inch thick).
Flour each side and fold in half like a taco.
Place a small square of parchment paper on the bottom. This will prevent the bun sticking to the steamer.
Place dough in a steamer basket. ( I only did four in a basket so I didn't overcrowd them... they expand). If using bamboo baskets, you can stack up to 3 at a time.
Set steamer over ~1/2 to 1 inch of boiling water and let cook for 10 minutes. There is no need to flip them.

Serve:

Carefully open the bun and dress them with the toppings listed above.
Enjoy!

The post Wild Pork Char Siu Gua Bao appeared first on Wife Of A Hunter.

Redfish Tempura Sushi

Sophie May — Wed, 09 Jun 2021 17:21:38 +0000

For my birthday this year, my husband took me on a fishing trip. We trolled Calaveras Lake with Bones Fishing Guide and caught a bunch of fish! We got a limit of redfish, and I had the time of my life. With all the redfish, I wanted to come up with recipes that weren’t just grilled, blackened, or regular old deep fried (even though those are delicious too).

Although it is fish tempura, which is fried, putting it in sushi gives it a little flair. This was originally supposed to a sushi burrito, but I put the rice on the outside and it ended up being a massive sushi roll. So… if a massive sushi roll isn’t your style, keep the seaweed on the outside and enjoy! Also, if you refrigerate the rolls after making them, they are much easier to cut. You can also forgo the cutting and just pick them up like we did and go all out! Either way I hope you love this different take on preparing redfish as much as I did!

Redfish Tempura Sushi

Something different and tasty to do with some delicious redfish!

Course Main Course

Cuisine Asian

Keyword Asian, sushi

Servings large rolls

Author Sophie May

Equipment

Ingredients

3 Redfish filets cut into pieces around 6 inch by 1/2 inch

Sushi Rice

2 cups sushi rice cooked according to directions
1/4 cup rice vinegar
2 tbsp sugar
1/2 tsp kosher salt

Tempura Batter

1 cup flour
1 1/2 tsp baking powder
1 egg
1 cup water
1 tbsp vegetable oil plus more for frying
salt, pepper, garlic powder to taste

Yum Yum Sauce

1/2 cup mayo
2-3 tbsp sriracha more or less depending on heat desired
flavor with lime juice

Eel Sauce

1/2 cup Mirin (sweet cooking rice wine)
1/2 cup soy sauce
1/3 cup sugar
2 tbsp rice wine vinegar

Fillings and Toppings

1 package seaweed specifically made for sushi
1/4 English cucumber julienned
1 bag shredded carrots
8 oz cream cheese
1 avocado cut into thin slices
fried onions chopped finely
sesame seeds

Instructions

Sushi Rice

Once sushi rice has cooked according to package directions, add in remaining sushi rice ingredients. If not using immediately cover with a wet towel and set aside.

Tempura Batter

Heat two inches of vegetable oil in a deep frying pan to 350°F.
Combine flour and baking powder. Once combined at egg, water, vegetable oil, salt, pepper, and garlic powder to create a thick batter.
Take your sliced redfish pieces and dip into the batter.
Before putting in the frying oil let excess batter drip off.
Cook in oil 3-5 minutes. My indicator was half way through the fish would release from the bottom and float to the top. I would then flip it and continue cooking until desired golden brownness.
When fulling cooked place on a paper towel lined tray.

Yum Yum Sauce

Combine all the ingredients and refrigerate until ready to eat.

Eel Sauce

Combine all ingredients in a sauce pan over medium high heat stirring often.
Once brought to a boil and all sugar has dissolved, reduce the heat to a low boil and continue stirring until thickened.
Remove from heat and refrigerate until ready to eat.

Assembly

This assembly will depend on how big you want your sushi. I did mine large like a burrito.
On parchment paper lay out four squares of seaweed.
Scoop out sushi rice with just enough to cover all of the seaweed, pushing it down and spreading it out as you go.
Then take several pieces of your redfish tempura and place it across the middle.
Start to fill with your desired ingredients: julienned English cucumber, shredded carrots, thinly sliced cream cheese, avocado.
Using parchment paper or a sushi roller, carefully roll up your sushi.
Top with yum yum sauce, eel sauce, fried onions, and sesame seeds.
If you put the roll in the refrigerator for around an hour it will make it easier to cut.
ENJOY!

The post Redfish Tempura Sushi appeared first on Wife Of A Hunter.

Sheet Pan Quail and Brussels Sprouts

Sophie May — Wed, 05 May 2021 18:06:41 +0000

When lists of gross food get thrown out one vegetable always gets its fair share of hate. Brussels sprouts! Maybe it’s because of the way most people had them growing up, boiled and slimy, but brussels sprouts have gotten a bad rap. I didn’t know I loved brussels sprouts until I tried them shredded with parmesan and roasted in the oven…DELICIOUS! Now I can’t get enough!

There is a fancy steakhouse around San Antonio that has their own version of some wicked good brussels sprouts. They’re covered in a honey sriracha sauce and charred and they are to die for. They are so good that I joked with my husband that they could make me vegetarian (just kidding though 😉). But in all honestly, my bank account wouldn’t be able to afford it. Those suckers cost $11 for a side! Crazy!

Because of my love for brussels sprouts, and my thrifty nature, I decided to make my own version, not a copycat, but dang they are good. Also, who doesn’t love a sheet pan meal that you can put all together and just throw in the oven? Quail seemed like the perfect meat to go with this recipe, but any white game bird will do. Pair with some rice and you have yourself a delicious meal. Enjoy!

Sheet Pan Quail and Brussel Sprouts

Easy, tasty, quail recipe for when you don't want to involved of dinner!

Course Main Course

Cuisine American, Asian

Keyword American, Asian, Healthy, Quail, Sheet Pan

Prep Time 10

Cook Time 18

Total Time 28

Servings

Author Sophie May

Equipment

Sheet Pan

Ingredients

18 quail breasts
2 red bell peppers deseeded and julienned
2 lbs brussels sprouts
1 tbsp siracha extra for serving
2 tbsp soy sauce extra for serving
2 cloves garlic minced
1/2 tsp ginger minced
1 tbsp olive oil
1/2 tsp honey
1.5 tsp brown sugar
2 tbsp sesame seeds
2 cups uncooked rice

Instructions

Preheat oven to 425 °F.
Cook rice according to directions.
Wash and trim brussels sprouts, then cut in half vertically.
Combine all siracha, soy sauce, garlic, ginger, olive oil, honey, and brown sugar in a small bowl.
Place brussels sprouts, red bell peppers, and quail on sheet pan. Toss with the sauce mixture and then evenly spread back out on sheet pan.
Sprinkle with sesame seeds.
Cook for 15 minutes (or until internal temp of 150 °F), then remove the quail breasts and cover to trap heat.
Set oven to high broil and then cook for an additional 3-5 minutes or until brussels sprouts become crispy.
Serve with rice, siracha, soy sauce and enjoy!

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Wild Pork Dumplings

Sophie May — Wed, 14 Apr 2021 15:35:59 +0000

Instead of leaving that big wild pig you shot in the field, you should definitely bring it in and make some wild pork dumplings!!

Dumplings are the best! Who doesn’t love a good side of dumplings at their favorite Asian restaurant? They’re not only my go to appetizer, but my favorite snack at the supermarket. The flavor profile of a dumpling, with the soft sticky exterior and the warm flavorful filling accompanied with a tangy equally flavorful sauce, is what makes them so great. With some wild pork still left in the freezer I had to make my own version.

We have been working through a wild boar we got a couple of months ago and decided to grind up some of the meat. It was a fat boar and the “smelliness” or “off-taste” that is normally associated with a big boar hasn’t been in any of the meat. Even if it had been a little smelly, I think this recipe has enough aromatics to cover any off scent and still taste great! I have a couple more wild pork recipes in mind and look forward to experimenting with it.

Wild Pork Dumplings

I fun way to use the much maligned meat that is wild pork!

Course Appetizer, Main Course

Cuisine Asian

Keyword Asian, Dumplings, Pork, Wild Pig

Prep Time 8

Cook Time 40

Total Time 8 40

Servings dumplings

Author Sophie May

Equipment

Frying Pan

Ingredients

1 lb fatty ground pork
40 dumpling or wonton wrappers
1.5 C green cabbage finely chopped
4 cloves garlic minced
2 stalks green onion finely chopped
1.5 T hoisin sauce
2 tsp sesame oil
1 ¼ tsp ginger minced
1 T plus 1 tsp soy sauce
1 oz dried mushrooms rehydrated and finely chopped
½ tsp white pepper
Water to dip fingers in and for steaming
Oil for frying I use a combination of sesame and vegetable

Dipping Sauce:

¼ C soy sauce
1.5 T rice vinegar
1 T rice wine
¼-1 tsp sriracha depends on how spicy you would like and consistency
1 stalk scallion whites
Dash of sesame seeds

Instructions

In a bowl, combine pork, green cabbage, garlic, green onions, hoisin sauce, sesame oil, ginger, soy sauce, mushrooms, and white pepper until fully combined.
Place mixture in a Ziplock and refrigerate overnight. This is not necessary if you are in a time crunch, but it will enhance the flavors.
Fill wonton/dumpling wrappers with a heaping tsp to fill.
Wet finger and trace outside edge of wrapper. This will make the wrapper sticky and allow you to close it.
Make your dumpling shape. I brought all the edges to the middle to create the shape I did. However, a simple YouTube will show you all the possibilities you can create. Just make sure your dumpling is good and sealed.
Place several T (enough to cover the bottom just barely) of oil in a frying pan and heat over medium.
When oil becomes hot, place dumplings, bottom down, on the pan and brown the bottoms (~2 minutes).
**CAUTION** Place 1/4C of water in the pan. Cover immediately.
Turn heat to medium-low and steam until pork is fully cooked (~6 minutes).
While dumplings are cooking, mix dipping sauce ingredients together in a small bowl. Set aside.
Enjoy!

Notes

**CAUTION** This step requires adding water to an oiled pan. This will send oil popping everywhere and can burn you if you are not careful. It sounds way scarier than it actually is, but please use caution when doing this. I use the frying pan lid (which you will need to steam the dumplings) as a barrier, plus it helps with clean up if you do it quickly.

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