Seafood remains one of the most intimidating aspects of cooking to most home chefs. In The Tsunami Restaurant Cookbook, Chef/owner Ben Smith sets out to demystify the qualities of different fish as well as the Asian ingredients used in his award-winning, Memphis based Tsunami Restaurant kitchen.
This is always a popular dish at Tsunami. The buttery, roasted macadamia nuts are a good balance for the unmistakable, earthy flavor of the shiitake mushrooms.
Serves 6
1/2 cup macadamia nuts
1/2 cup flour
1 lb. fresh shiitake mushrooms
Olive oil
4 tbsp soy sauce
2 tsp sugar
juice of 1 lime
1 tbsp. chopped ginger
1 clove garlic, chopped
2 tsp. sesame oil
4 tbsp. rice vinegar
1/2 cup peanut oil
6 fillets mahi-mahi, 6-8 oz. each
Kosher salt
Cooked basmati or black Thai rice
Grind the macadamia nuts in a food processor along with the flour and set aside.
Remove the stems from the shiitake mushrooms and slice the mushrooms thinly. Saute the mushrooms in a little olive oil in a hot pan, just until soft. Set aside to cool.
To make the vinaigrette, place the soy sauce, sugar, and lime juice in a stainless-steel bowl and mix until the sugar dissolves. Add the ginger, garlic, sesame oil, and vinegar and mix well. Slowly drizzle in the peanut oil while whisking.
Season the mahi fillets on one side with kosher salt. Preheat a saute pan, add 1 tbsp. olive oil, and place the fish in the pan, salted side down. Cook for 3-4 minutes and turn the fillets over.
Top each fillet with a coating of the macadamia nut flour, patting it down evenly.
Place fish in a preheated 400-degree oven. Cook fillets until crust is a light golden brown.
Spread the sautéed shiitake mushrooms evenly over 6 plates. Top with a portion of fish, and then ladle 2 oz. vinaigrette around the fish. Serve immediately with a scoop of hasmati or black Thai rice.
