Saturday, March 26, 2011

Wasabi [Chicken] with Coconut Rice and Asian Veggies

Wow, this really seems like a food blog lately!  I promise, I'll have some crafty projects soon.
So I mentioned I was in Wild Dunes this past week and I got to eat at one of my favorite restaurants in the Low Country, Mustard Seed in Mt. Pleasant.  They consistently have great food and the price is really reasonable, plus it's pretty kid friendly, so we always go there.

For my dinner I chose their wasabi tuna.  The waitress told me it was actually coated in crushed wasabi peas (I always try to get a lot of detail in hopes of recreating the dish!).  It came over coconut rice and was served with asparagus with a soy reduction and a little sweet chili sauce on the side.  It was perfection!  I had to try it, except we don't have a great source for sushi grade tuna in Charlotte unless I venture out of the usual places or buy frozen.  When we lived in Atlanta, I bought sushi grade tuna at the amazing Harry's for about $22 a pound.  At our Harris Teeter, they sell "sushi grade" tuna for $7.99 a pound.  Uh, yeah, just not believing that, especially since I've gotten bad fish from them not once, but twice, in the last six months. 

So, Wasabi Chicken it is! And a VERY easy recipe for an amazing dinner.


Here's the Ingredients:
Chicken (or tuna or anything else!)
1 egg
1 Cup flour
1/4 Cup Panko crumbs
2 T sesame seeds
1 bag wasabi green peas
sesame oil (can sub with canola)
1 Cup soy sauce (I use the low sodium kind)
1 Cup Coconut milk
1 Cup jasmine rice
1 pack steamfresh asian veggies
Sweet Chili Sauce for serving

Step 1:  Get the coconut rice started by bringing the (rinsed) jasmine rice, 1 Cup water and 1 Cup coconut milk to a boil.  When it reaches a boil, turn it to low and put a lid on the pot.  It will need about 20 minutes to absorb all the liquid.

Step 2:  Crush the wasabi peas - can do this by rolling a bottle over it or using your food processor:









Step 3:  Set up your dipping bowls to coat your meat/fish.  Bowl 1 is a cup of flour, bowl 2 is an egg, lightly beaten, and bowl three is crushed wasabi peas, panko and sesame seeds.  No need to worry about salt & pepper here! If your chicken is thick you may want to pound it thinner or butterfly it. Drag your chicken through them all, making sure it is coating well.


Step 4:  Use about 1 tablespoons of oil to coat your pan and add the chicken when the pan is hot.  Cook about 10 minutes on each side, med heat until it is no longer pink in the middle. For sushi grade tuna, just sear it on both sides, leaving the middle red.

Step 5: In another pot bring the soy sauce to a simmer and allow it to reduce in half.


Step 6:  Heat up the steamfresh veggies when you are about 5 minutes away from everything being done.



Step 7: Plate it with the coconut rice on the bottom, chicken on one side, veggies on the other.  Drizzle the soy reduction on the veggies and a little sweet chili sauce on the chicken.

Yummy!

For dessert, a trio of sorbet & gelato seemed perfect:  turkish pistachio, raspberry & chocolate hazelnut.

1 comment:

  1. sounds awesome. i'm totally gonna try this soon!

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