INGREDIENTS

• 2 Tbs. honey
• 8 Tbs. soy sauce
• 1 cup orange juice
• 4 Tbs. saké
• 2 Tbs. fresh grated ginger
• 4 Tbs. olive oil
• 6 tuna filets
• 8 Tbs. sesame seeds

INSTRUCTIONS

To make the orange/soy sauce combine honey, soy sauce, orange juice, saké, ginger and olive oil in a large bowl. Toss gently. Arrange the tuna filets in the marinade and let rest for 30 minutes. In a soup plate, place the sesame seeds. Take a marinated tuna filet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides. Repeat the operation with all tuna filets. Store in the fridge. At the last minute, sear the filets in a hot skillet. As soon as the sesame seeds get golden, turn the filets. Remove the filets as soon as they are just seared on the outside but still pinky in the inside. Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat. On each plate, arrange one filet, cut into slices, and spoon some sauce on top.

Serves 1

INGREDIENTS

• 1 swordfishsteak
• 1 egg
• 2 Tbs. light soy sauce
• 1 Tbs. mirin
• 1 tspn. sake
• ½ tspn. grated ginger
• Steamed white rice
• Toasted sesame seeds
• Dried seaweed flakes
• Chili oil
• Olive oil

INSTRUCTIONS

Mix the grated ginger, light soy sauce, sake, and mirin together. Pour over the fish and let it marinate for at least 6 hours in the fridge (Remember to flip over the fish half way through so the marinade can get absorbed by both sides). Prepare the rice. As for the fish, remove from fridge for about 10 minutes, and steam it for 10–12 minutes depending on the thickness. Transfer the marinade to a small pot and heat until slightly sticky in texture. Once the fish is done, remove from heat and let it sit for about 5 minutes. Use a fork to shred the fish to make it flaky. Drizzle just a little bit of olive oil in a pan and turn to high heat. Once hot, add in one egg and cook till the egg white is not runny anymore but the yolk remains gooey in texture. To assemble the plate, scoop some steamed white rice, sprinkle the fish flakes around the edges, pour the egg to the center, sprinkle some sesame seeds and dried seaweed flakes on the swordfish, and finish by drizzling some reduced sauce and chili oil all over.

INGREDIENTS

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

INGREDIENTS

• 1 cup whole-wheat couscous
• 1 medium onion; chopped
• 1 yellow bell pepper; chopped
• 1 tspn. extra virgin olive oil
• 2 tspn. soy sauce
• 1 tspn. ginger; finely grated
• 1 tspn. garam masala
• 3 garlic cloves; minced
• ½ lb. pork tenderloin; sliced into ½-inch – 2-inch strips
• Juice & zest of 1 lime
• ¼ cup cilantro; minced
• 1 lb. papaya; peeled, seeded & cut into ½-inch cubes
• ½ tspn. black sesame seeds

INSTRUCTIONS

In a medium pot over medium-high heat, bring 1½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside. In a medium dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally. Remove skillet from heat and stir in lime juice and cilantro. Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. of the pork mixture, ½ cup papaya, and 1 Tbs. skillet juices. Garnish with reserved papaya seeds if desired.

INGREDIENTS

• ½ lb. ground turkey or chicken
• 1 Tbs. soy sauce; or to your taste
• 1 tspn. ginger root; grated
• ½ cup panko crumbs
• 1 cup radish greens; roughly chopped
• Salt & pepper; to taste
• 1 tspn. Asian garlic chili sauce (optional)

INSTRUCTIONS

Put all the ingredients into a food processor and pulse until it is ground in a rough mixture. Wet your hands and roll out meatballs or patties the size of silver dollars. Heat a non-stick skillet sprayed with cooking spray or oil until it’s hot. Add the meatballs or patties and cook on each side over medium heat until done; approximately 4 minutes on each side. Don’t overcook.

INGREDIENTS

• 4, 6 oz. boneless, skinless rainbow trout fillets
• 2 tspn. soy sauce
• Salt & pepper; to taste
• 1 tspn. white sugar
• 1 tspn. olive oil
• 1 tspn. garlic; minced
• 1 tspn. fresh ginger; minced
• 4 green onions; chopped

INSTRUCTIONS

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.