This is a fish pasta in a richly flavoured fish ragu pasta sauce. It’s a great recipe to stretch fish further and cook it in a unique way that’s outrageously delicious with big, bold Italian Calabrian spices!

Calabrian Fish Ragu Pasta

I feel like the name of today’s recipe requires explanation.

I’m calling this a ragu because it’s stewy and braisy and has beautiful depth of flavour even though it hasn’t been slow cooked for hours like my Shredded Beef Ragu. Because, NEWSFLASH, it doesn’t have to be slow cooked for hours to be called a ragu!

As for the Calabrian part of the name? It’s because the seasoning is inspired by the flavours of Calabria: chillies and particularly nduja, the intensely-flavoured salami paste from the region that’s rising in popularity in the foodie world. Stuffed in focaccias, dolloped on pizzas, mixed into pasta sauces, this fiery spread has big, bold flavours and a little bit goes a long way.

So, as you might have guessed, this is a fish pasta that is big on flavour. I love that it tastes exotic and restaurant-y but it’s economical and easy!

Ingredients in this Fish Ragu Pasta

Here’s what you need to make this.

1. The fish

Key to this pasta is the spice mix for the fish. As mentioned earlier, the flavours in this fish pasta are based on the seasoning on nduja which is a type of salami. So, think – fennel and paprika with a hit of spiciness. Bold is the word that comes to mind!

Best fish for this pasta

Any firm white fish fillets (skinless and boneless) can be used in this recipe. Here are some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki, monkfish (pricey here, so I reserve for other uses like this recipe). If using frozen, thaw thoroughly and pat dry before using.

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.

• Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.

• Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.

The Calabrian spices

• Whole fennel and black peppercorns – These are toasted then ground, for maximum flavour impact. I would not ask you to make the effort to toast and grind if I really didn’t believe it was worth it. It is! However, I have substitutions in the recipe notes for ground fennel and pepper, if that’s all you have.

• More spices – Nutmeg, paprika, chilli flakes (red pepper flakes). Feel free to dial back the chilli if you’re concerned about spicineess.

2. In the pasta and the sauce

• Pasta – Any long strand thinnish pasta is ideal here. I use fettuccine.

• Tomato passata – This is pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. It costs around the same as canned tomato.

  Passata is excellent for making thick, smooth sauces and soups without a long simmer time like required to break down crushed tomato. A regular in my recipes! More on tomato passata here.

• Tomato paste – A boost of tomatoey flavour and to help thicken the sauce.

• Garlic – Because, garlic. Rarely do savoury recipes happen around here without garlic!

• Parsley and parmesan – garnishes. I know parmesan isn’t strictly traditional in Italian fish and seafood pastas. But, it works. We’re not after loads of parmesan cheesiness. It just adds saltiness.

3. pangrattato

Pangrattato is an Italian chunky breadcrumb topping that adds an addictive crunch and flavor to pasta dishes and salads. I particularly like it with this fish ragu as it adds great texture and is a terrific contrast to the soft fish.

• Bread – Use a denser bread like sourdough, ciabatta etc which have structure and go really crunchy when toasted. Lightweight sandwich bread is a little too delicate and kind of just dissolves into powder, bypassing the crunch completely. BUT – if sandwich bread is all you have, I’d still go ahead! Or, substitute with panko breadcrumbs.

• Oil and salt – To make it crunchy and salty.

How to make fish ragu

As mentioned earlier, this is a ragu but it doesn’t have to be slow cooked for hours! In fact, if you can multi-task, you’ll get this on the table in just over 20 minutes.

1. pangrattato first

Get the pangrattato in the oven first. Toss the bread in olive oil and salt, then bake in a 180°C / 350°F (160°C fan-forced) oven for 10 minutes until crisp all the way through.

2. CALABRIAN SPICED FISH NEXT

Next up, toast the spices and coat the fish in the tasty flavours.

1. Toast the fennel and black peppercorns for a couple of minutes until it smells fragrant and you can see the fennel is lightly browned. Use a large deep skillet or pot, something large enough to toss the pasta with the sauce later. No oil required at this stage.

2. Grind the spices using a mortar and pestle, or a grinder.

3. Coat the fish with the ground fennel and peppercorns, nutmeg, chilli flakes, sugar, salt, olive oil plus the tomato paste.

4. Once coated, set aside while you prep the other ingredients. No need to marinate.

3. MAKING THE PASTA

The pasta sauce takes around the same time to cook as the pasta so you can make both at the same time.

1. Boil pasta for the time per the packet directions minus 1 minute. It should be al dente – cooked through but still a slight firm but. It will soften more as it cooks through more when tossed with the pasta sauce.

   Scoop out about 1 1/2 cups of pasta cooking water. We will need this for the pasta tossing at the end.

2. Cook fish – Sauté the garlic until golden, then add the fish (scrape out every bit of the paste!) and cook for 2 minutes.

3. Add the tomato passata and simmer for 5 minutes.

4. The fish ragu sauce – This is what it looks like before the tossing process starts. Notice how the fish pieces are still whole at this stage. Some of the pieces will flake and break when we toss with the pasta, some will stay mostly whole. I find that texture the most appealing for me.

   What we don’t want is for all the fish to disintegrate. It’s so much nicer to have fish chunks so you know you’re eating fish rather than unidentifiable mush!

5. Add reserved pasta cooking water and simmer for a further 2 minutes. The pasta cooking water has starch in it which makes the sauce thicken so it clings to the pasta strand. You will see in the next step!

6. Toss with pasta – Then add the pasta and most of the parlsey. Toss, still on the stove, for 1 minute or until the pasta strands are stained red and all the fish ragu is clinging to the pasta strands rather than pooled in the pan.

   If the pasta gets too thick (excessively enthusiastic tossing, heat too high are typical causes), just add a splash of extra pasta cooking water to thin it out and give it another good toss!

Now, it’s ready for serving. Twirl into bowls and cover liberally with a shower of the crunchy pangrattato and finish with parmesan!

Matters of serving fish ragu

As with any pasta, this fish ragu is best served and eaten piping hot and fresh, straight out of the pan while the pasta is sticky and slippery and saucy. As it sits around, the pasta continues to absorb the liquid, drying it out so it’s thick and stodgy.

So, whenever you are making any pasta, be sure to have the hungry hoards at the table, ready to twirl and slurp the moment you bring the pasta bowls to the table, for maximum enjoyment!

Really hope you love this as much as I do. The fish ragu is divine as it is. But with that crunchy pangrattato? It’s sheer perfection. Enjoy! – Nagi x

Watch how to make it

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Calabrian Fish Ragu

Recipe video above. This is a fish pasta in a richly spiced fish ragu pasta sauce. The spice mix is based on njuda, the bold flavoured spreadable Calabrian salami paste that's rising in popularity in the restaurant scene! It's a great way to make fish stretch further, cooked in a unique way that's outrageously delicious with big, bold Southern Italian flavours.

No stale bread? Use panko instead. See notes. 3 servings? I know it's a little odd, but the spice mix didn't scale down neatly to make pasta for 2! (3/8 tsp nutmeg?!). Leftovers are always delicious.

Course Mains

Cuisine Italian-esque

Keyword fish pasta, fish ragu

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 3

Calories 714cal

Author Nagi

Ingredients

Calabrian spiced fish:

• 250g/ 8 oz firm white fish fillets , skinless, boneless, cut into 2 cm / 0.8″ cubes (barramundi, snapper, cod – Note 1)
• 3/4 tsp black peppercorns (Note 2 for ground option)
• 1 tsp fennel seeds (Note 2 for ground option)
• 1 tbsp smoked paprika (sub ordinary paprika)
• 1/2 tsp red chilli flakes (red pepper flakes), feel free to reduce/omit
• 1/2 tsp nutmeg powder
• 1/2 tsp caster / superfine sugar
• 3/4 tsp cooking / kosher salt
• 3 tbsp extra virgin olive oil
• 2 tbsp tomato paste

Pasta:

• 250g/8 oz linguine pasta (or fettuccine, spaghetti)
• 1 tbsp cooking / kosher salt , for pasta water
• 1 1/2 tbsp extra virgin olive oil
• 3 garlic cloves , finely minced
• 3/4 cup tomato passata (US: tomato puree, Note 3)

Garnish:

• 1 tbsp finely chopped parsley
• Parmesan cheese , finely grated, for serving

Pangrattato

• 1 cup stale bread like sourdough, ciabatta , crusts removed, torn/chopped into irregular 1cm/0.4" pieces (Note 4)
• 2 tsp extra virgin olive oil
• 1 pinch cooking / kosher salt

Cups – Metric

Instructions

• Toast & grind – Preheat a large deep skillet or pot over medium heat (Note 5), no oil. Toast black peppercorn and fennel for 1 1/2 to 2 minutes until it smells fragrant and the fennel is lightly browned. Transfer to a mortar and use a pestle and grind to a powder while still hot.
• Coat fish – Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.
• Cook pasta – Boil 3 litres of water with the cooking salt. Cook pasta per packet directions minus 1 minute. Just before draining, scoop out 1 1/2 cups pasta cooking water. Then drain in a colander and leave until ready to use.
• Calabrian fish ragu – While the pasta is cooking, heat olive oil in the same skillet you used to toast the fennel on medium high. Add garlic and cook for 1 minute. Add the fish. Cook for 2 minutes, stirring regularly. Add tomato passata. Simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.
• Toss pasta – Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break up into flakes but some will remain in larger chunks – this is good! We don't want disintegrated mush, nor giant chunks. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.
• Serve – Sprinkle with pasta, pangrattato and parmesan. Eat immediately!

Pangrattato:

• Preheat oven to 180°C / 350°F (160°C fan-forced).
• Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp.

Notes

1. Firm white fish fillets – Works best with fairly firm white fish fillets that are not too thick. Some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki. If using frozen, thaw thoroughly and pat dry before using.

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.
• Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.
• Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.

2. Grinding whole spices will give the best flavour in this recipe, it really makes a difference here. I only emphasise this when it matters, I will use pre-ground whenever I can! But you can use pre-ground if that’s all you’ve got. 1/2 tsp coarsely ground black pepper and 1/2 tsp fennel powder. No toasting, just mix in with other spices.

3. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Excellent for making thick, smooth sauces. More on tomato passata here.

4. Back up – use 1/2 cup panko instead, toast for shorter time. If the bread isn’t stale that’s fine too, it’ll take a little longer to go crunchy and is a little harder to cut into small pieces.

5. Cooking vessel needs to be large enough to toss the sauce with the pasta.

6. Recipe reference – inspired by this recipe torn out from the Delicious magazine during a flight. Though, my resulting recipe is very different. Much saucier (good thing), faster (also a good thing) with bolder flavours (that’s just how I roll!).

7. Leftovers will keep for 3 days in the fridge. Warm in microwave with a splash of water and toss well. Store pangrattato in the pantry.

Nutrition per serving assuming 3 servings.

Nutrition

Calories: 714cal | Carbohydrates: 86g | Protein: 31g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 3264mg | Potassium: 844mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1661IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 5mg

More things to make with fish!

Chilli Lime Fish

Fish Tacos

Sizzling Ginger Steamed Fish

Goan Fish Curry (Indian)

Fish Seasoning (great all-rounder)

Thai Fish Cakes

Homemade Filet-O-Fish (BAKED!!)

Fish Cakes

Fish Fingers recipe

Fish recipes

Life of Dozer

My house needed a major air-out over the weekend after a particularly intense week of spice-heavy cooking, so I left all the doors open all day to create a nice breezeway.

Dozer was put on front door guard duty. I felt totally safe.

The post Calabrian Fish Ragu Pasta appeared first on RecipeTin Eats.

Sizzling Ginger Steamed Fish – named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy fish recipe a whole lot more exciting with fresh Asian flavours.

Sizzling Ginger Steamed Fish

Does anybody jump up and down with excitement at the thought of steamed fish for dinner? Healthy , yes. But also….kinda bland….

I know, I know, I really need to grow up. I can already see my mother rolling her eyes when she reads this. 😂

However, today’s Sizzling Ginger Fish is a steamed fish recipe I DO get excited about!

It’s a simpler version of a Cantonese dish where a whole fish is steamed, drizzled with soy sauce then hot oil is poured over a green onion and ginger topping which makes it sizzle dramatically. If you’re a whole fish kind of person (and every chef will tell you it’s the best way to cook fish) here’s my recipe, pictured below.

Traditional Cantonese whole Sizzling Ginger Fish which today’s recipe is based

Today, I’m sharing an easier version. Same flavours and the same dramatic sizzling (I was never going to give that up!). Except we’re using fish fillets and steaming them in the oven inside foil packets. Which means – less washing up. Excellent!

That dramatic hot oil sizzle!

The key step in this recipe is the hot oil drizzle. Just 1 tablespoon per fillet, and 3 important things happen:

1. the hot oil semi-cooks the green onion and ginger which also flavours the oil itself;

2. it gently sears the surface of the fish; and

3. the oil runs off the fish into the foil boat to mingle with the soy sauce, sesame oil, cooking sake and fish juices to create an extraordinarily tasty sauce.

Excessive squidging of every bite of fish in that tasty sauce is not only strongly encouraged, it’s an essential part of the eating experience!

Ingredients in Sizzling Ginger Steamed Fish

Here’s what you need to make this.

Best fish

Fish type and shape – More delicate white fish fillets, skinless. Thin fillets recommended, around 1.5cm / 2/3″ thick (at the thickest point), for better sizzling surface area to fish ratio. The recipe does work fine with thicker fillets but the bake time will be longer than the 12 minutes per the recipe.

Great fish for this recipe – barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). I think salmon and trout are a little too strong flavoured – though the recipe will work fine.

Meatier, firmer fish like ling and monkfish work fine but personally for this dish, I think it’s better with slightly softer white fish fillets (better sauce dispersion throughout flakes).

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!

Frozen fish works just fine, thaw then pat dry well before using.

Fish to avoid

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);

• Oily, “fishy” fish – Like mullet and sardines (try this recipe for sardines!).

The sizzling sauce & toppings

The sesame oil, soy and cooking sake are the seasonings. The ginger and green onion are the fresh aromatics, the red chilli is for colour and a hint of warmth (entirely optional). The oil creates the sizzle – when poured over the ginger and green onion!

• Cooking sake – This is Japanese sake intended for cooking purposes (not pleasant to drink). Like Chinese cooking wine, white and red wine used in Western cooking, it adds a touch of depth of flavour that you can really only get from alcohol.

  Find it in the Asian aisle of large grocery stores, and Asian stores. If you can’t consume alcohol, just leave it out.

• Soy sauce – Use light or all-purpose soy sauce. Do not use dark soy sauce, too intense!

• Sesame oil (toasted) – Use toasted sesame oil which is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

• Peanut oil – Or any other neutral flavoured oil.

• Ginger – Fresh ginger, julienned finely (ie very fine batons) so they partially cook when the hot oil is poured over!

• Green onion – The green part only, finely sliced on the diagonal. We only use the green part because it’s more delicate so it too partially cooks when the hot oil is poured over.

• Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.

How to make Sizzling Ginger Fish

Foil packets serve a double purpose – all the moisture is locked inside as the fish steams gently, plus minimal washing up!

1. Season fish – Place a ~25cm/10″ sheet of foil on a work surface and top with a piece of paper that is slightly smaller, as pictured. Put the fish on the paper, sprinkle each side with a pinch of salt and pepper then drizzle the top only with the cooking sake.

2. Paper packet – Wrap the fish up in the paper first, folding the seams to seal. No need to be a present-wrapping master here, just as long as it’s mostly sealed to keep in the steam!

3. Foil packet – Then wrap the paper packet up with the foil.

4. Bake – Place the foil packets on a tray and bake for 12 minutes at 200°C/400°F (180°C fan) or until the internal temperature is 55°C/130°F. I pierce thermometer through foil. If you don’t have a thermometer, just open the packet and ensure the fish flesh flakes.

   12 minutes?! Is that long enough? Yes it is, if you have a fairly thin fillet around 1.7cm / 2/3″ thick that weighs 180g/6 oz. Thin fish cooks fast when enclosed!

5. Rest 3 minutes – Remove fish from the tray and put on dinner plates. Open the packets – careful of hot steam! Scrunch/fold down the sides to form a sauce-catching moat around the fish. Leave to rest for 3 minutes while you heat the oil.

6. Heat oil – Put the oil in a small saucepan or skillet on medium high. Heat the oil up – it will take less than a minute. You don’t need it so hot the oil is smoking. Just hold your hand above the oil and you will feel the heat. Also, oil gets thinner when hot.

7. Fish toppings – Pile the green onion, ginger and chilli (if using) on each fish. Drizzle over the soy and sesame oil.

8. Sizzle! Pour the hot oil over the toppings. True to it’s name, it will bubble and sizzle dramatically! As described earlier, the oil cooks / is flavoured by the green onion and ginger and it gently sears the surface of the fish. Then when it settles in the foil boat it mixes up with the soy sauce, sesame oil, cooking sake and fish juices to form part of a tasty sauce that you squidge every bite of fish in.

   Now – time to dig in!

Matters of eating Sizzling Ginger Fish

Sizzling Ginger Fish is designed to be eaten out of the foil boat. The idea is that the foil boat holds all the sauce in, and as you break off the tender flakes of fish, you swish it around in the sauce before eating it.

Plus, if you’ve used a good juicy piece of fish, you should actually have plenty of sauce to use for dressing up a bowl of rice on the side to fill out your meal. Add a bowl of instant miso soup (THERE IS NO SHAME) and you’ve got a brilliantly effortless, healthy dinner that’s something a little bit different to the usual.

And look at that! Hardly any dishes to wash up. You kitchen goddess, you. (Or god) – Nagi x

Watch how to make it

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Sizzling ginger steamed fish

Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.

Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty – it will surprise you.

Course Light mains, Main

Cuisine Asian

Keyword ginger fish, ginger shallot fish, steamed fish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 343cal

Author Nagi

Ingredients

• 2 x 180g/ 6 oz thinnish white fish fillet , skinless (~1.5 cm/ 2/3" thick) (Note 1)
• 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2)
• Small pinch salt
• Small pinch white pepper (sub black)

TOPPING (divide between 2 fish):

• 1/2 cup green onion , green part only, finely sliced on diagonal (Note 3)
• 2 tbsp ginger , finely julienned (Note 3)
• 1 tbsp large red chilli , deseeded finely julienned on diagonal, optional (Note 4)

SAUCE (divide between 2 fish):

• 2 tsp light soy sauce , or all-purpose soy (Note 5)
• 2 tsp sesame oil , toasted
• 2 tbsp peanut oil (or veg, canola, grapeseed)

Instructions

• Preheat oven to 200°C/400°F (180°C fan).
• Prepare parcel – Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
• Season fish & wrap – Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel – make a parcel with the paper first, then the foil. (See video or step photos).
• Bake – Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
• Rest 3 min – Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes – heat the oil while it rests.
• Heat oil until hot in a tiny saucepan or small pan over medium heat.
• Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger – it will sizzle dramatically!
• Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!

Notes

1. Fish – Try to use a thinnish piece of fish for a better ratio of sizzling surface area to flesh. Recipe works just fine for thick fillets too (longer bake time) but I really prefer thinner fillets.

Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong – though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid.

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!

Frozen fish works just fine, thaw then pat dry well before using.

2. Cooking sake – Get this in the Asia aisle of large grocery stores, and Asian stores. Adds a touch of extra flavour you can really only get from cooking alcohol. If you can’t consume alcohol, just leave it out.

3. Measuring – I know it’s hard to measure these by cups, they are approximations only. Better to go over rather than under – especially the ginger. Go by eye!

4. Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.

5. Soy sauce – Do not use dark soy sauce, too intense!

Nutrition

Calories: 343cal | Carbohydrates: 4g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 568mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg

Life of Dozer

Dozer had a very special guest over on the weekend to make lunch for him – Andy Hearnden (“Andy Cooks”), a professional chef turned social media “mega-star” who has lots and lots of followers on social media (as in, 12 million or so across various platforms!)

I don’t ordinarily connect or network with “big” social media influencers because I’m so focussed on sharing recipes here on my website rather than worrying about social media. Can’t do it all! Andy is the first such-person whose message I have responded to. Because despite the insane social media following he has, he’s so normal, humble, down to earth and we have very similar taste in food.

We had a fun day sharing war stories of making a living in the online world, the experience of making a cookbook (he just launched his debut cookbook!) and we also filmed a video together that Dozer stars in! I look forward to sharing it with you.

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This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser at the trendy Nobu restaurant. Bite size crispy rice is served with tuna in a creamy spicy dressing. I love it. It’s expensive. So I copied it. And added a canned tuna option too.

Nobu copycat: Spicy Tuna Crispy Rice

There’s no feel-good story behind today’s recipe. It’s just a blatant fact that I really love the Spicy Tuna Crispy Rice at Nobu* which is a signature starter of this globally renowned restaurant. But you pay through the nose for it – $30 for a very small serving. Here it is at Melbourne Nobu – top quality phone snaps! 😂

* In case you’re not familiar with Nobu, it’s a trendy modern Japanese restaurant founded by world-famous chef Nobuyuki Matsuhisa that is now global with a presence in major cities like New York, Tokyo, London, Dubai, Sydney. Won’t lie – I’ve had hits and misses in various cities. But overall, it’s very reliable. Firm favourite with celebrities.

Price aside, I don’t want to go to Nobu every time I want to have it. So I decided to copy it. It seemed like a simple enough recipe – and it is! Crispy rice topped with raw finely chopped tuna mixed with a creamy spicy dressing.

Nobu vs my version

At Nobu, the rice is served in small cube form which you stab with (fancy) toothpicks then dip into the tuna which is so finely minced it is like a spread. Based on the perfect golden colour on each side of the rice cubes, I suspect they are deep fried.

I’ve made my rice cakes flatter so they can be pan fried instead of deep fried, and pre-assembled with the toppings. I also do not have a dipping sauce because I’ve incorporated seasonings in the tuna toppings.

Plus, I’ve made a canned tuna version as well, as an option you make right now instead of going out to find sashimi-grade tuna! Think – canned tuna fillings in sushi rolls. It’s really tasty! This is the canned tuna version:

What you need

Here’s what you need to make this Nobu copycat Spicy Tuna Crispy Rice.

1. Sashimi tuna or salmon – OR canned!

As mentioned above, the base recipe is a copy-cat of the Nobu version which is made with raw sashimi-grade tuna, Plus, I’ve created a canned tuna version too as an easier make it now version / those who can’t get or don’t like raw tuna. It’s like the canned tuna filling you get in sushi rolls – it’s really tasty!

Sashimi grade tuna – To make the raw tuna version, you will need to get sashimi grade tuna. This is tuna that is fresh enough, handled and stored in a manner suitable for eating raw. It is more expensive than tuna intended for cooking.

Common sashimi tuna types

• Bluefin tuna – the frontrunner, most premium type. For flavour, colour and texture.

• Yellowfin and bigeye tuna (ahi ahi) – The more common type that is more economical. It is softer, not as red.

Canned tuna – Tuna in oil is best. If using tuna in spring water, the mixture is a little drier so perhaps add extra mayo.

2. Spicy creamy dressing & assembling

Here’s what you need to make the creamy dressing and for assembling. The same ingredients are used for both, it’s just that you need more for the canned tuna (lots of little tuna bits = more surface area = more dressing required).

• Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. Normal mayonnaise (ie not labelled “whole-egg”) is tangier / sweeter which will dominate the raw tuna version too much but ok for the canned tuna version.

• Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.

  Non spicy option – Ketchup!

• Green onion – For nice green specks and a bit of freshness.

• Sesame oil & seeds – For toasty sesame flavour!

• Lemon – For the canned tuna version, I found a hint of extra tang was desirable. For the raw tuna version, fresh lemon juice made the dressing a little too loose so I stick with using the tang in sriracha.

• Avocado – Optional (and not in Nobu’s version), but I really like how it adds an extra creamy element. If avocado is not in season or pricey, I’d skip it.

Crispy rice

All you really need for the crispy rice is sushi rice, oil for cooking and salt for seasoning. But it makes it extra tasty to flavour the rice with sushi rice seasoning – just rice vinegar and sugar.

See the separate crispy rice recipe for commentary on the ingredients.

How to make Nobu’s crispy rice with spicy tuna

The crispy rice cakes has been published as a separate recipe – because it’s deemed worthy as such! It’s really easy – cook rice, press in pan, chill to set, cut, pan fry.

So the steps below are for the topping and assembling.

1. Nobu spicy tuna topping

Tip: Raw fish is hard to finely dice because it is so soft. To make it (much!) easier, partially freeze the fish first to make it firmer. Just 30 minutes in the freezer.

1. Partially freeze the raw tuna (or salmon) in the freezer for 30 minutes. This will make it much easier to cut.

2. Cut into small 0.5cm / 1/5″ dice. To do this, I slice 0.5cm / 1/5″ thick pieces, then 0.5cm / 1/5″ strips, then dice.

3. De-chill the fish for 20 minutes or so, so it’s not ice-cold. Sushi tastes best when at room temperature which is around 18C/65F. Small diced tuna will de-chill fairly quickly.

4. Mix – Add the mayonnaise, sriracha, green onion, sesame oil, sesame seeds and salt. Mix gently to combine. Then refrigerate until required. But remember to aim for the room temperature for serving! Warm crispy rice cakes with ice-cold tuna isn’t ideal.

Creamy canned tuna topping

1. Mash the drained canned tuna with a fork until it’s really fine. The finer the better.

2. Add everything else and mix!

3. Assembling the crispy rice cakes

Nobu serves this as a DIY set up with cubes of rice that is speared with fancy toothpicks then dunked into the spicy tuna which is almost in paste-like form. I like to assemble for an easy finger food option.

Also, cubes of rice either need to be turned 6 times in a pan (what a pain!) or deep fried (what a pain!). Pan frying 2 sides of a flatter pieces is so much less effort!

1. Cook the rice cakes after you’ve mixed the toppings. See directions in the crispy rice cakes recipe.

2. Avocado – Place on a serving platter and top with avocado slices. You can either use 1 large, or fan out smaller pieces as I have done. You could also pipe on avocado sauce – a good option for speedy assembling if making big batches.

3. Shape – Use 2 teaspoons to shape a mound of the topping into a “football” shape so it sticks together.

4. Assemble – Place tuna on avocado. Sprinkle with sesame seeds, top with jalapeño. Repeat with remaining rice cakes. EAT!

I see you making this for friends who come round for Saturday night drinks. Impressing the pants off your friends at book club. For your mum’s birthday lunch.

And just generally because you want to eat Nobu in the comfort of your own home, in trackies and your favourite slouchy t-shirt, and feel smug that it cost you around…oh I don’t know. About 80% less? At least!! – Smug Nagi x

Watch how to make it

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Crispy rice with spicy tuna (Nobu copycat)

Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser – crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost – they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian side salad or smashed cucumbers.

The original uses raw tuna but I've also created a canned tuna version – think, sushi roll filling.

Course Appetizer, canape, Finger Food

Cuisine Asian, Modern Asian

Keyword crispy rice cakes, crispy rice finger food, nobu recipe, tuna canape

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rice chilling (minimum time) 4 hours hours

Servings 15 pieces

Calories 119cal

Author Nagi

Ingredients

• 1 batch crispy rice cakes (15 pieces)
• ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions

• Start the rice the day before or first thing in the morning – it needs minimum 4 hours to chill.
• Make the toppings first, then refrigerate while you cook the crispy rice cakes.
• Cook the crispy rice cakes and sprinkle with salt per the recipe.
• Assemble – Place rice cakes on a serving platter. Pile on toppings – I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Nobu spicy tuna topping:

• Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze – it's much easier to finely chop when slightly firm.
• Cut into 0.5cm / 1/2" cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
• Mix – Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

• Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

Notes

Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5″ (crispy rice dimensions).

1. Tuna or salmon – As the fish is served raw, please ensure you get sashimi grade tuna which is extra fresh, handled and stored in a manner suitable for eating raw. It will be labelled as such at the shops. You can also get frozen sashimi grade fish these days. It’s snap deep-frozen at -60C and suitable for eating raw. I’ve gotten it from Japanese supermarkets in Sydney (Tokyo-mart, Northbridge).

2. Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. If you’re worried about spiciness, start with less (top up with more mayo) then add add more later if you’re brave! Non spicy option – Ketchup!

Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.

3. Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. 

4. Canned tuna – in oil is best. Springwater tends to be a little dry.

5. Leftovers – Once assembled, rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though will keep in the fridge for the day. Canned tuna topping mixture will keep for several days. Makes a little more than you need – eat leftover as dip or on sandwiches!

Nutrition per rice cake (15 pieces)

Nutrition

Calories: 119cal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 161mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

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Crispy rice cake size context.

The post Spicy Tuna Crispy Rice (Nobu) appeared first on RecipeTin Eats.

This is a one-pan meal with fish baked in cream on top of a potato gratin with a golden crunchy topping. It’s a cross between a casserole, gratin and a pie. Fabulously cosy, rustic, oven baked fish recipe that’s effortless yet company worthy!

Creamy baked fish on potato gratin

This dish gives off very French-country vibes. Which, in hindsight, is rather unsurprising given it’s a recipe that our very own Chef JB just casually threw together one day. We ate it, loved it so much, declared it was “website-worthy” then proceeded to remake it…oh, I don’t know. Maybe 10, 12 times before we were fully happy with it and closed out all the “what ifs”?

Basically, it’s a creamy potato gratin, heavy on the leek (or onion), with fish that is baked on top at the same time, covered in a crunchy golden breadcrumb topping. So essentially, the breadcrumb topping acts as a lid, keeping everything steamy and succulent as the fish bubbles away in the creamy sauce while the gratin soaks up the tasty fish juices.

It’s just an all-out cosy dish of deliciousness!

Ingredients

Here’s what you need to make this:

Best fish

This recipe is best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. We don’t want fillets too thin else they will overcook. (UPDATE: Readers have made and loved it with salmon – read feedback in comments section!)

Our favourite fish to make this with is barramundi which is a popular Australian fish. Here are some more fish with similar cooking characteristics that will work great:

• barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, and salmon (readers have tried and loved – see recipe comments!).

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts, aiming for 2cm/0.8″ thick. Pictured above is barramundi which is a thicker fish so we used the tail.

Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.

Fish to avoid

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);

• Oily, “fishy” fish – Like mullet and sardines (try this recipe for sardines!).

For the potato gratin and creamy sauce

And here’s what you need for the rest of the dish:

• Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin flavour.
  – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal
  – US: Russet
  – UK: Maris Piper

• Leek – Flavour base for the gratin. Feel free to substitute with a standard onion!

• Garlic – Flavour base.

• Chardonnay or other dry white wine – This gives the sauce depth of flavour. Without, it tastes more one dimensional and like it’s missing “something”. Chardonnay is my favourite but any dry white wine that’s not too sweet or too woody will work fine. Non alcoholic substitute – More vegetable stock.

• Vegetable stock/broth – For semi braising the potatoes in a flavoured broth, tastier than using just water!

• Butter – For pan sautéing the potatoes before finishing them off in the oven.

• Panko, parmesan and olive oil – The crunchy topping!

How to make Creamy Fish on Potato Gratin

This is a one pan meal that starts off on the stove and is finished in the oven. It would be handy if the whole dish could just be done in the oven, but we tried and the flavour was not as good. Whereas using the stove-to-oven method makes it company-worthy good!

1. Crunchy topping – Mix the panko and olive oil together, then stir through the parmesan.

2. Sauté the leeks and garlic, then cook the sliced potatoes for 6 minutes or until they are partially cooked. During this step, the potatoes absorb the flavour of the leek and garlic which is what makes the gratin so good!

3. Braise the potatoes firstly in wine for 1 minute (simmer rapidly to almost fully reduce to cook out the alcohol) then the vegetable stock for 1 1/2 minutes until reduced by half.

4. Top with fish pieces (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as much coverage as possible.

5. Topping – Sprinkle the entire surface with the crunchy topping.

6. Bake for 30 minutes – I PROMISE THE FISH DOES NOT OVERCOOK!! You would think it does, but it doesn’t. All that creamy goodness under the breadcrumb topping keeps everything moist and succulent!

   Broil/grill 4 minutes – Then to finish it off, I like to give it a quick 4 minute blast under the oven grill/broiler to give the topping lovely colour.

   Rest 5 minutes – Place on the counter and let it rest for 5 minutes before serving. Don’t skip this step! This is when the juices in the fish gets reabsorbed into the fibres so when you cut into the fish, it stays in the fish flesh (and ends up in your mouth) rather than running out onto the plate.

What to serve with Creamy Fish on Potato Gratin

All you need to finish off this meal is a fresh, crisp salad to serve on the side. Just toss leafy greens in French Dressing, or if you’re cooking for company, try the French Bistro Salad. On theme with the French-ish vibes going on in this dish!

I also wouldn’t say no to some crusty bread for mopping the plate clean. And for dessert – anyone for a pile of fresh baked Madeleines? Fast becoming a go-to for dinner parties because the batter is made in advance (you can even freeze it!) and stored in piping bags or jugs. Then it literally takes 2 minutes to pipe into the pan and 10 minutes to bake. How good is that!!! – Nagi x

Suggested sides

Watch how to make it

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Creamy fish on potato gratin

Recipe video above. This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It's a cross between a casserole, gratin and a pie. The idea is that the panko acts like a lid, keeping the fish succulent as it bubbles away in the cream while the gratin soaks up the tasty fish juices.

This is a fabulous cosy, rustic oven baked fish recipe that's effortless yet company worthy!

Course Mains

Cuisine French-style, Western

Keyword baked fish, fish and potatoes, fish casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Calories 710cal

Author Nagi

Ingredients

• 4 x 160g/5oz white fish fillets , ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon – Note 1)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Potato gratin:

• 3 tbsp / 50g unsalted butter
• 2 large leeks , white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2)
• 3 garlic cloves , minced
• 2 medium starchy potatoes (250g / 8oz each), peeled (Note 3)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine , any type, sub more veg stock (Note 4)
• 1/2 cup vegetable stock/broth , low sodium
• 1 cup thickened/heavy cream

Crunchy topping:

• 3/4 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 1/4 cup parmesan , finely shredded

Cups – Metric

Instructions

• Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
• Potatoes – Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
• Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
• Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
• Sauté – Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
• Sauté potatoes – Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
• Reduce wine and stock – Pour in white wine. Simmer rapidly until it is mostly evaporated – about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
• Top with fish – Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
• Bake for 30 minutes – I know this sounds like a long time but the fish stays succulent!
• Colour topping – Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
• Rest – Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!

Notes

1. Fish – Best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks). Our favourite fish is barramundi. Other suitable fish include: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. I wasn’t sure about salmon but readers were quick to try it and they loved it!

Other white fish fillets will work fine (like ling and monkfish) however, the flesh is a little firmer and meatier and for this dish, we really enjoyed it with slightly softer white fish fillets.

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!

Frozen fish works just fine, thaw then pat dry well before using.

Other proteins – Sorry to say I can’t think of alternatives for the recipe as written or with only minor tweaks. I think chicken would be bland. Shrimp/prawns might work but I’d have to reduce cook time.

Presentation side of the fish is the side that was cut off the bone which looks nicer when cooked ie the side the skin was on is NOT the presentation side.

2. Leeks washing – Chop the reedy dark green part off, only use the soft white & pale green part. Peel off and discard the first outer layer. Cut in halve lengthwise, wash. Shake excess water off well, then slice.

3. Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin texture.
– Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal
– US: Russet
– UK: Maris Piper

4. Wine adds more flavour into this dish but doesn’t make it taste winey because we cook the alcohol out. Substitute with more vegetable stock.

Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving.

Nutrition

Calories: 710cal | Carbohydrates: 41g | Protein: 37g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 1041mg | Potassium: 1396mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 33mg | Calcium: 194mg | Iron: 3mg

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