Wednesday, May 13, 2009

What to Do With Leftover Ikura and Tobiko Ikura (salmon roe) makes a great topping for a fast and light green fried rice.

Tuesday, April 21, 2009

I had some friends and colleagues over this weekend to drink some sake that I brought back from Japan a couple of months ago and compare it to what is available locally (consensus: no comparison whatsoever.  Further consensus among most the next morning: better just to stick to Sapporo and Albarino.)   To go with the sake, I had a sushi chef from one of the better local sushi places come in and prepare what turned out to be a huge sushi and sashimi feast.  There was so much leftover, everybody took home a large package and I still had more than there was room in the refrigerator to store, so my housekeeper, building manager and several neighbors were gifted large foil packages as well.  In the end, I was left with a few pieces of hamachi and big styrofoam cups of ikura and tobiko (flying fish roe).  I spent all of yesterday wondering what I could do with the salmon roe and came up with the following recipe last night.  It was so good, I had it again tonight, polishing the recipe and polishing off the ikura at the same time.  I am still working on what to do with the tobiko.  I’m thinking pizza with wasabi creme fraiche and chives.

Green Fried Rice with Ikura (salmon roe)

Serves 1 as a main course, 2 as a side dish

-2 tblsp. canola oil or other oil with high smoke point

-2 cloves garlic, minced

-2-4 serrano chiles, minced

-1 egg

-1 cup steamed white rice (preferably leftover Jasmine and cold)

-1/3 cup each minced cilantro, cucumber and scallions

-1 tblsp. fish sauce or soy sauce

-2 tblsp. salmon roe

-Tomato wedges and scallions for garnish, lime wedge for squeezing

Heat a wok over high heat until smoking, then add oil, swirling to coat.  Add garlic and chile, stir fry for about 30 seconds.  Push garlic and chile to one side, add egg and fry until barely set.  Add rice and breaking up egg, stir fry for another 30 seconds.  Add cilantro, cucumber and parsley, and stir fry 30 seconds, add fish sauce or soy sauce, and stir fry for about 90 seconds more, adding a little more sauce if it seems too dry.

Serve rice topped with salmon roe and garnished with tomato and scallions.  Squeeze a bit of lime juice over the top. 

No comments:

Post a Comment