HOME > Chowhound > Home Cooking >

Discussion

Wasabi Mayo, my best buddy!

After finding this stuff essential for the perfect salmonburger, and for the quickest, easiest and yummiest devilled eggs, last night I pulled another trick I'd been thinking about, and damned if it wasn't even better than I'd anticipated. What I did, see, was thaw a package of mahi-mahi, about a pound, and though they looked like two big fillets in the package they pulled mahi-mahi's usual trick and turned into several logs as soon as they came out. No matter. I pressed them gently between paper towels to get rid of excess moisture, and laid them on a wire rack that goes in my large oval gratin pan. What I should have done then was to salt them lightly on both sides while they were coming up to room temperature, but I didn't. While the oven preheated to 350º I took my jar of Trader Joe's Wasabi Mayonnaise and a table knife and applied a fairly thick layer of it onto the fish, like icing a cake only not so much. I then carefully turned the pieces over and "iced" the other side. After about fifteen minutes, when the oven was up to heat, I put the rack into its pan and the pan on the middle oven shelf. Twenty minutes later, our dinner salad all made, I hollered "à table!" and we dug in. Murmurs of pleasure, surreptitious licking of plates. There was a faint bitterness that a bit of pre-salting would have prevented, but the overall effect was a lovely combination of meaty fish, a nice clean kind of richness and just enough of that wasabi zing. I was asked please to do that some more.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My *Mr* O and I just said ah (so). After ten days on Cape Cod, I'm craving fish constantly. This sounds great, but then it's MY Will Owen so, of course, it does. Thanks, bud.

    1. My now sadly defunct Hawaiian/Japanese market used to have the recipe for a mayo baked fish printed as a hand-out on top of the fish counter. All these years and I have never tried it. I will! As to the wasabi/mayo combo I agree it is great. I usually mix up my own with the wasabi from the tube and a little ginger vinegar.

      1. As a worthwhile addendum, yesterday I found some beautiful fresh wild-caught salmon at Fresh & Easy - unusual, because what they most often have is farmed - and suggested to Mrs. O that if she wasn't TOO tired of experimentation we'd try the wasabi mayo trick again. She told me to stop talking and hit the kitchen...

        Just laid the two fillets skin-side down on the rack and lightly salted then mayo'd the flesh side. 20 minutes @ 350º again, and it was sublime.

        1 Reply
        1. re: Will Owen

          I think Mrs. O is my kinda gal. Just got back to Tahoe from blazing heat in Oregon. Will be looking for some fish.

        2. World Spice (worldspice.com) carries powdered wasabi root for a pretty reasonable price. And it's the real deal, not the stuff you get in most sushi bars in America. I've taken to using it in a shaker, much like many other condiments. I love shaking it on sushi instead of mixing it with water. It makes fantastic wasabi mashed potatoes. And it's really great sprinkled over egg salad on toast in the morning. Great on anything! When used as a condiment, I find it has a much nuttier flavor than when mixed with water and used in the traditional way.

          1 Reply
          1. re: Caroline1

            I mix that wasabi powder with mayo, a little freshly grated ginger and a very short dash of soy sauce. Mix it together and let sit for a few to blend, taste and adjust seasoning if nec. and voilà: Home made wasabi mayo.....

          2. Yes wasabi mayo is a nice condiment. I do make mine with mayo and wasabi powder. This way I can make it as pungent as I feel is needed for the application. I use it often to coat tuna then press into panko before a quick sear. It can be used as a pretty condiment with deconstructed sushi. With a little imagination it can be used in many dishes.

            2 Replies
            1. re: scubadoo97

              I make my own regularly, too. It just takes minutes and I can make only as much as I need. I like drizzling both the wasabi mayo and hoisin sauce over grilled or seared tuna. The flavors go together beautifully.

              1. re: rockycat

                I wonder how well it would work in mayo made from scratch. I usually sorta automatically make mine with garlic, just because I can't think of anything I'd use mayo in that couldn't also stand some garlic, but now you guys have gone and put a new bee in my bonnet...

                Historical note: Trader Joe's at one point decided they weren't selling enough of their wasabi mayonnaise and pulled it. A gigantic storm of screaming and hollering ensued, and the product was reinstated. I don't know if they're feeling a bit bruised about this, but I do know that every effort I've made to share my own WM applications with them has gone ignored... but then you'll notice that the only time they provide an avenue for recipe input is when they're running one of their contests, and then it's always for a very specifically-defined sort of item, such as a sandwich.