Rice Wine Vinegar Archives - Coleson Foods, Inc.

Asian Cucumbers, Bell Peppers and Red Onions

Asian Cucumbers, Bell Peppers and Red Onions

Total Time 1

Ingredients

1/4 c Rice Wine Vinegar
2 Tbsp Sugar
Pinch of salt
1/2 tsp Sesame Oil
2 c cucumbers skinned, seeded, and sliced into crescents
2 c Mixed Red Green, and/or Yellow Bell Peppers, seeded and cut into sticks
2 c Red Onions skinned and cut into crescents

Instructions

Mix first four marinade ingredients.
Toss cucumbers, peppers and onions separately in marinade.
Chill in separate containers for 24 hours.

Notes

Good in salads or to top grilled items like a salsa.

Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

Ingredients

Cucumber Salsa:
1/2 cup seeded English cucumber diced
1/2 cup Red Onion diced
1/2 cup Red Bell Pepper
2 tsp. Rice Wine Vinegar
1/2 tsp. Lemon Juice
2 Tbsp. olive oil
Wasabi Vinaigrette:
1 egg yolk
1 Tbsp. Wasabi paste
2 Tbsp. Rice Wine Vinegar
1 Tbsp. Lemon Juice
1/3 cup olive oil

Instructions

Cucumber Salsa: Combine all ingredients and marinate overnight in the refrigerator.
Wasabi Vinaigrette: Put the first 4 ingredients in a blender or food processor. Slowly add oil as you blend to form a thick paste. Add salt and pepper as desired.
Tuna Preparation: Coat the tuna with a generous amount of ground black pepper (the entire surface area). In a hot saute pan, sear each side of the tuna ever so slightly. The fish should remain raw. Chill.

Notes

Slice thinly and garnish with salsa and vinaigrette.

Wasabi Vinaigrette

Coleson's Catch - Cropped

Wasabi Vinaigrette

Ingredients

1 egg yolk
1/4 c Wasabi paste
1/2 c rice wine vinegar
3/4 c olive oil
1/2 tsp salt
1/4 c sugar
2 tsp horseradish

Instructions

In a blender or food processor add all ingredients except oil and mix. Slowly add the oil.

Notes

Serve with Char-Rare Tuna Wrap and Won Ton Crisps.

Salmon with Rice Wine Vinegar Marinade

Coho Salmon Fillets - Flash Frozen

Salmon with Rice Wine Vinegar Marinade

Servings People

Ingredients

12 oz Colesons Catch Salmon Fillets or Steaks
2 tbsp Rice Wine Vinegar
1 tsp Ginger fresh & grated
1 tsp garlic chopped
1 tsp Soy Sauce
1/2 tsp Sesame Oil
Pinch Black Pepper
tsp Optional: 1/4Red Chilies crushed
olive oil

Instructions

Marinate salmon in vinegar, ginger, garlic, soy sauce, sesame oil and pepper for at least an hour.
Brush with oil and cook over an open flame or in a hot oven or broiler.

Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Coleson's Catch - Cropped

Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Servings People

Ingredients

12 oz MColeson's Catch Mahi-Mahi Fillets
Cucumber Salsa:
1 English Cucumber seeded and finely diced
1 small red pepper finely diced
1 small red onion finely diced
1 tsp. crushed red pepper
3 Tbsp. Rice Wine Vinegar
1 tsp. Lemon Juice
1/4 c. olive oil
Salt and Pepper to taste
a dash of dill
Wasabi Vinaigrette:
2 c. olive oil
1 c. Rice Wine Vinegar
1 Egg
3/4 c. prepared Wasabi
1 1/2 tsp. Sugar
1 tsp. horseradish
1 tsp. Lemon Juice

Instructions

Wasabi Vinaigrette: Place all ingredients except olive oil in blender. Process on low. Slowly add olive oil until it becomes emulsified (a mayonnaise-like consistency).
Cucumber Salsa: Mix all ingredients.
Place the cooked fish (cooked as desired: baked, broiled, etc..) in a serving platter.
Top with the Cucumber Salsa.
Then, either drizzle the Wasabi vinaigrette over the fish or place the vinaigrette around the edges of the fish.