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halibut cheeks with wasabi pepper sauce

Chef Cho Venevongsa,
Wasabi On Broadway

The wasabi oil adds a little kick to this dish and can also be used in salad dressings and sauces.

Wasabi pepper sauce
1 tsp wasabi paste
5 Tbsp soy sauce
2 Tbsp water
1 tsp dashi powder
1 tsp wasabi oil

1 Tbsp vegetable oil
4 pieces halibut cheek
1 Tbsp butter
1 clove garlic, chopped
2 asparagus spears, cut into
1-inch lengths
4 oz zucchini, julienned
1 shiso leaf, minced
Salt, to taste
1/4 tsp black pepper
1 deep-fried shiso leaf, to garnish
Fresh chives, to garnish

Wasabi pepper sauce
1.  Combine wasabi paste, soy sauce, water, dashi powder and wasabi oil. Set aside.

1.  In a saucepan, over medium heat, heat vegetable oil. Cook halibut cheeks 3-4 minutes each side.
2.  In another small saucepan on medium heat, melt butter with garlic. Once the aroma of the garlic is released turn up the heat and add asparagus and zucchini. Sauté.
3.  When the vegetables are half-way cooked, season with minced shiso leaf, salt and pepper.
4.  Add 2/3 of wasabi pepper sauce, stir together and remove from heat.
5.  Transfer the halibut cheek onto a serving dish and pour the vegetables and remaining sauce over the top. Garnish with a deep-fried shiso leaf and fresh chives.

Yield 1 serving

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