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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.

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  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.

            2. Your post reminded me of a recipe from Rozanne Gold: Wasabi Salmon. I've had good results; scroll down for the recipe. She was the former chef for the NYC mayor at Gracie Mansion and has written a number of good, simple cookbooks; the recipe is from one of them:

              http://www.jwmag.org/site/c.fhLOK0PGL...

              9 Replies
              1. re: erica

                Genius! That's my fish, only with hand-combined wasabi mayonnaise instead of out of a jar. And she gives hers just 15 minutes, which might be better than my 20... although the fish was plenty moist and not overcooked at all.

                1. re: Will Owen

                  I think she did hers at 400 hence the time diff. What about panko? I'm leaning towards that with the wasabi mayo and the higher temp.

                  1. re: c oliver

                    I would, except we're cutting back on unneeded carbs. Bad enough I was serving a nice Greek potato salad with it.

                    1. re: Will Owen

                      Wanna share what goes into a Greek potato salad?

                      1. re: c oliver

                        Slice a red onion very thin and put it in a bowl with a good pinch of salt. Cover with cold water and let sit while you cook the potatoes. Boil 2 lbs. waxy spuds (I've been using Yukon Golds) until just cooked (about 15 min. for 4"x2" ones), then peel while still warm and cut into bites. Add a Tbs of small capers, about half a cup of good olives, cut up, a half-cup of olive oil and the juice of 1 or 2 lemons, depending on size. Squeeze the onion as dry as you can and add it. You could also add anchovies, tuna and/or chopped boiled egg if you like. Best served immediately or ASAP, though it's pretty good as leftovers too. This is from "Falling Cloudberries" by Tessa Kiros, but quoted from memory. Happy Homemaker Hint: rubber gloves - even those cheap thin yellow ones - very much raise the temperature at which hot potatoes can be handled, which is good because the skin comes off much more easily than when they cool into most people's comfort zone.

                        1. re: Will Owen

                          I'll be making this tomorrow and will let you know. Any potato salad without mayo is on my go-to list.

                          1. re: c oliver

                            I keep forgetting parsley in these recipes, just because I find it such a PITA to pull and chop... but there's supposed to be a handful of that in there too.

                          2. re: Will Owen

                            This was awfully good and I just had a nibble of it cold and it's still good. Thanks, WO.

                            1. re: c oliver

                              Check out that book, if you get a chance. Lots more recipes of that character. And you're much more than welcome!

                2. This was VERY good. Very. As usual, thanks. I sliced a small potato (I'm batching it this week), s&p, evoo and placed them on the rack with the fish. A little salad of arugula. A lovely dinner.

                  1. Ahh... the joys of wasabi. We use it in Bloody Marys instead of the horseradish.

                    Wasabi mayonnaise is a delightful thing on anything from fish to roast beef sandwiches.

                    Re: mayonnaise cooked fish: I've been baking bluefish for years with mayonnaise -- but this post just now jogged me into a) using mayo for other fish, and b) making the mayo I use wasabi mayo!