Crappie Japanese Style(fish and fried rice)
Several months back after enjoying a belly stuffing meal at my families favorite Hibachi Grill, I got to thinking. What if I replicate the diner I just had with my favorite fresh water fish!
This is gonna be a long one. But worth the read. This is now my family and friends favorite fish meal. Believe me, it is mouth watering!
Japanese Fish Sauce.
Ok so I searched the internet and found what I believe to be one hell of a fish sauce. Trust me, tatar has nothing on this stuff. Make a day ahead..or at least 3-4 hours, to give the flavor time to work through the sauce.
1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.
I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.
* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.
Now for the rice!
Now my way of making Fried rice is not an exact science. I usually just eye ball it. But, I'll try to get close.
for 4-6 people
3 cups uncooked long grain rice
1 teaspoon paprika
2 teaspoons black pepper(fresh cracked)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
2-3 tablespoons soy sauce(or to taste)
1/2 cup olive oil
1 cup shreaded carrots
1/2 cup diced shallot(green onion) or regular onion will work
1/4 cup peas(frozen will work) - optional
First cook your rice. You'll want to cook your rice until it's light and fluffy. I use a rice cooker (about $25 at wally world). Works wonderful. Perfect rice everytime and only takes about 20 minutes. Notice I put the uncooked rice measurement. I've never actually measured how much volumn I get after the 3 cups cook.
Next, I usually like to prep my eggs ahead of time. Just crack them into the skillet and scramble them up. Put aside for later.
Heat olive oil
Place your cooked rice into a large skillet(or wok) and toss until coated with oil.
add paprika, pepper, onion and garlic powder, stir
Stir in vegatables.
Cook Rice/Vegatable mix 3-5 minutes, until rice starts slightly browning.
Add soy sauce and stir very well
Add in eggs and stir
After about another minute, remove from heat. and enjoy!
CRAPPIE TIME!!
1/2 box Panko Bread Crumbs(japanese bread crumbs)
1 cup flour
3 teaspoons black pepper
3 teaspoons salt(prefer kosher)
2 teaspoons paprika
1 teaspoon garlic powder
1 cup milk
1 egg
1 stick butter
1/2 cup olive oil
you'll need 3 bowls
Bowl #1 - flour coat
combine flour, 1 teaspoon salt, 1 teaspoon pepper, and mix together well
Bowl #2 - egg bath
wisk together milk and egg
Bowl #3 - bread crumbs
Mix bread crumbs, 2 tsp black pepper, 2 tsp salt, 2 tsp paprika, and 1 tsp garlic powder
Now act like your prepping fried chicken.
Wet down your fish fillets(I prefer no rib cages)
coat with flour
Dip in egg wash
roll in bread crumbs
I like a shallow skillet for this, or if you have a griddle, or hibachi that would be perfect.
coat pan with a thin coat of olive oil
place fish in pan
<important part>
after about 1 minute gently lift each fillet and place a sliver of butter under each fillet
<end important part>
after another minute flip and repeat.
Cook time is about 3-4 minutes or about 2 minutes per side to get a nice golden brown crust.
Place cooked fish on a plate with paper towels. Layer them, do not just throw them in a bowl, these fish will be very fragile.
Serve up 3-4 fillets with a good helping of rice and a nice bit of fish sauce and get ready for the compliments. This is one hell of a dinner.
Usually takes me about an hour or so from start to finish, but always worth it.
