Candied Copper River Sockeye w/ Asparagus &
Coconut Rice w/ Morita Chili's, Topped w/ Toasted Almonds & Peppercorns
Carribean & Japanese fusion
Gluten-Free
Recipe By: Jay Asquith
Preparation Time - 1 hr 15 min
Gluten-Free
Recipe By: Jay Asquith
Preparation Time - 1 hr 15 min
Teriyaki Sauce-
Heat on Medium high heat in Saucepan
- 2 Tbsp Lee Kim gluten free soy sauce
- 1/2 cup water
- 1/3 tsp mashed and chopped ginger
- 1/2 cup brown sugar
- 1/2 tsp red pepper flakes
- 1 tsp rice vinegar
- 2 tbsp mirin
- 1 tsp sesame oil
- 1/4 tsp Japanese chili powder
- dash of garlic powder
- 1 Tbsp Honey
Thickener-
- 2 Tbsp cold water
- 1 Tbsp cornstarch
p.s. if sauce becomes to thick, add a little water.
Sockeye-
Skin fillet, remove pin bones and rinse
I like cooking on a simple piece of aluminum foil for easy cleanup when I make teriyaki since it sticks to everything.
Sauce the foil and set fish on top, pour the rest of sauce on top of fish and wrap foil up the sides of fish but not covering.
Bake @ 350 for 45 minutes if its about 1" thickness. Vary as needed.
Toast sesame seeds for garnish.
Coconut Rice
Bring to boil and reduce to medium-low stirring occasionally to not burn bottom. After simmering and occasionally stirring for 10 minutes or till little bubbles start to form at the top of the rice and the rice starts to thicken cover and reduce heat to lowest setting for 20-25 minutes. Fluff with a fork.
- 1 can coconut milk
- 2 cups water
- 2 cups jasmin rice
- 1 Tsp salt
- 3 Tbsp sugar
- 1 Tbsp minced dried morita chili's (or substitute local variety chili or chopped raisons)
- Cracked black pepper
Asparagus-
Rinse and dry asparagus, drizzle with olive oil, sea salt and love.
Depending on asparagus thickness... 375 for 8-15 minutes.
Toasted Almonds, Coconut and Cracked pepper Topping
Toast handful of almonds in small skillet with the smallest amount of olive oil. Sprinkle sea salt and fair amount of cracked black peppercorns.
ENJOY!
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