Archive for May, 2011

Nick Haque Koi Skewer Recipes

May 27, 2011

Here is the recipe from a recent “Today” Food¬†appearance of the executive chef of the New York Koi.¬† Learn how to make delicious skewers Nick Haque Koi New York style:

Recipe: Tuna skewers Nick McCoy

You will need: 6-inch bamboo skewers, which you should soak while fish is marinating.

Ingredients
  • 1 pound tuna, cleaned, cut in strips (see note)
  • For marinade:
  • Zest of 1 lime, plus one tablespoon of juice
  • Zest of 1 orange, plus one tablespoon of juice
  • 1 teaspoon minced garlic
  • 1 teaspoon minged ginger
  • 2 tablespoons scallions, thinly sliced
  • 1 cup soy sauce
  • 1 teaspoon cilantro
  • For sweet soy sauce
  • 1 part soy sauce
  • 1 part sugar
  • Butter
  • For the spicy mustard:
  • 1/2 cup whole-grain mustard
  • 1 tablespoon Korean chili paste
  • 1 teaspoon minced ginger
Preparation

Note: For the tuna, cut the slices approximately 1/4-inch thick, 3-4 inches and an inch wide, measurements don’t need to be exact though.

For the marinate, mix all of the ingredients together. Put tuna in marinade for 10 to 15 minutes.

Meanwhile, prepare the sauces. For the sweet soy sauce: Heat soy sauce until it begins to boil. Whisk in sugar until all dissolved. Cook for a few minutes, careful not to let overflow. Finish with a spoonful of butter. Cool.

For the spicy mustard, mix all of the ingredients together. (If too spicy or if you desire more heat, adjust the amount of chili paste.)

Place a piece of aluminum foil on edge of the grill where you will rest the ends of the skewers. This will prevent the bamboo skewers from burning.

Skewer fish pieces one per skewer and grill until desired temperature is achieved, about 1 to 2 minutes per side.

Mix and dress all ingredients for the salad and serve with skewers and dipping sauce.

Serving

Serve on a bed of chiffonade baby spinach, watermelon cubes and black sesame seeds; use a dressing of 1 part lemon juice to 2 parts olive oil.