It may seem that I am cooking my way through all my copies of Gourmet magazine. I love that magazine and never dreamed in a million years that today it would no longer exist. Anyway this recipe is from Gourmet August 2006. It was featured in the Ten-Minute Mains. From start to finish it will take you about twenty minutes to prepare. I know it is hard to believe, but believe it. It’s true. We all need this kind of meal. Fast, easy, great tasting and nutritious all at the same time. Save yourself time and energy and keep frozen fish on hand. They are quick to thaw in cold water and the list is endless as to what you can do with them. This recipe got my interest at the word wasabi. I’m not a big lover of sushi, but I do like it occasionally. The best part though is the wasabi and ginger. This has both!
Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw from Gourmet August 2006
- 4 1 inch thick skinless white fish fillets I used frozen cod.
- 1/2 teaspoon salt
- 1 1/2 teaspoons wasabi paste in a tube
- 1/2 cup mayonnaise
- 1 cup panko crumbs
For slaw
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dry mustard
- 3/4 teaspoon salt
- 1 seedless cucumber
- 4 cups shredded red cabbage
Serve with pickled ginger.
Fish-
- Put oven rack in the upper third of oven and preheat to 400 degrees.
- Line shallow pan with foil.
- Pat fillets dry, then arrange on pan.
- Sprinkle fillets with salt.
- Stir together wasabi paste and mayonnaise in a bowl. Spread half the mayonnaise on fillets and coat with half the panko.
- Turn fillet and repeat on the other side.
- Bake until the fish is just cooked through, 12 to 16 minutes.
- Broil 4 to 6 inches from heat until crumbs on top ar golden brown, 1 to 2 minutes. Watch closely! Mine just about burned!
Make the slaw while fish cooks: Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Seve slaw alongside fish.
Fast and easy!
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
OMG this looks so good! I love wasabi and your fish has the perfect crust! I so miss Gourmet magazine!
Love the simple slaw, Wanda. It looks delicious. I don’t know about wasabi on the fish though….hot, hot!
Using wasabi from a tube means that it is really just coloured horseradish/mustard blend (see http://www.wasabireviews.com) and cooking with it drives off a lot of the heat. Have you tried using wasabi powder made into a stiff paste and then added to soy sauce as a marinade for the fish. You only leave it in the marinade for about 5 minutes (the longer you leave it the hotter it becomes), and then bake it as you did. This is lovely and simple to make. Have a go next time you feel adventourous. 🙂 BTW I use Namida 100% Wasabi powder with no additives, colouring or flavourings.
Think this would work on Chicken?
I’m new to your blog today. Your recipes are right up our alley. Simple, healthy, little clean up. Oh, and I’m a high school art teacher. 🙂
Happy to add you to my Reader.
Wasabi goes well with all meats and fish – any protein in fact. Just make sure that you don’t overdo it by using too much wasabi – that just puts you off from trying it again. Try crumbed escalopes gently cassarolled with a thick creamy sauce. Add the wasabi paste to the sauce just before serving. Lovely. 🙂