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Kaz Sushi Bistro
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1915 I Street , NW
Washington, DC,
Phone: 202-530-5500
Fax:202-530-5501
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| Sea Trout Napoleon |
| 4 Servings |
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| Ingredients For Marinade |
1 T Rice Vinegar
3 T Soy Sauce
1 t Granulated Sugar
1 T Sesame Oil
1 t Chili Sesame Oil
1/4 t Chili Powder
1/4 t Ginger Juice |
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| Ingredients For Fried Wonton |
Vegetable Oil as Needed
8 Wonton Skins, cut into 2, 1/2 inch rounds
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| Ingredients For Sea Trout |
8 oz Sea Trout Fillet, skinned and finely diced
2 T Coarsley Chopped, Unsalted Peanuts
2 Sprigs Cilantro, stemmed and minced
Reserved Marinade |
| Ingredients For Beet Dressing |
2 T White Balsamic Vinegar
2 T Rice Vinegar
1/4 C Canola Oil
1/2 t Granulated Sugar
1 T Beet Juice |
| Method |
| For the marinade, in a small bowl, combine all of the ingredients and reserve.
For the sea trout, in a medium bowl, combine all of the ingredients, tossing to incorporate, and set aside.
For the fried wontons, in a medium saucepan, heat the oil to 400 degrees.
Add the wonton skins, fry until golden brown and crisp and remove to a paper towel-lined half sheet pan to drain & cool.
For the beet dressing, in a small bowl, combine all of the ingredients, whisking to incorporate, and set aside.
To assemble the napoleon, place 1/2 of the fried wontons on a flat work surface and spoon 1/2 of the marinade sea trout on top.
Place the remaining fried wontons on top, finish with the remaining sea trout, and set aside.
To serve, place a sea trout napoleon in the center of a plate, garnish with seaweed and cilantro, and drizzle the seaweed with beet dressing. |
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© 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved.
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For a truly unforgettable dining experience, visit Kaz Sushi Bistro
and remember to use your American Express Card.
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