Crispy sushi w/steamed clams, wasabi and fermented black pt2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha, (a very red Oriental hot sauce.) For vinaigrette: Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook.
Note: Any extra vinaigrette can be stored cold for a week or so.
Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9364 Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <BIRCHCREEK@...> on Feb 12, 97.