Shanty Sushi With Jimmy Kennedy
This recipe is more of an idea than an actual recipe. My family and I eat a fair amount of sushi and sashimi at home, and I was thinking that this would be an easy and tasty way to create a snack on the ice using the freshest fish possible. While this isn’t exactly sushi, it’s a great way to enjoy a quick and creative snack next time you’re on the ice … as long as the fish are biting.
You got your crappie filleted
and steamed over the tea
Rustic cut shreds and that’s about it man
and the nori, of course.
Hope you like sushi.
So we got this little
secret pond here in Vermont.
Supposedly loaded with crappie.
We go check it out and I got a recipe.
I think you guys got like a lot.
Text. Nearly.
That’s a slab.
Crappie like their baby.
That’s what we’re talking about.
This is a.
This is a snack.
This is a shanty sushi and all
we’re going to do is take a little water
from this whole.
It’s a little icey
What we want to do?
Let’s get this nice and hot.
Lake water but.
We’re gonna boil it and
it’s gonna be just fine.
What we’re going to do also is take a.
This is oolong tea like
we talked about earlier.
I love this stuff.
They have coffee, but for cooking this
is oolong tea imparts of flavor
in the in the fillet.
Yeah this is this
is smelling really
good looking great so we’re.
Going to do a little quick.
Filet just make a couple of starter cuts
just right here and
then right along the top
right on the dorsal fin.
You could see how
fresh these fish are too.
I mean,
doing little cut down here.
Just to kind of help guide your knife.
Grab that sucker.
This can’t get any fresher folks.
You wanna keep your knife down long.
Bone still slow, let it work.
Let it work
As you get near the tail here.
You don’t want to go too far,
just flip it over.
Hold it with your finger
Cut along, get all that skin off.
Got a nice little filet
there, all meat but.
We’re going to do is.
Just skewer these fish on.
Kind of an in and out motion
Just like that.
We just said that right over.
Don’t want it in the tea, we
just kind of want this steam to cook it.
Alright so we got
our fish steamed and this
is the nori, the seaweed.
This is a big deal at
our house and my daughter loves it.
Is my dog’s favorite treat
actually that and Cabot
cheese for my dog
Make her one when
I get home, but taking this nori and fold
into a triangle.
Going to fill.
It up a little bit of cheese in here.
But it’s nothing fancy, but.
It’s gonna be very tasty.
We just take our skewer.
I’ve already made one.
You can see how this is kind.
Of colored by the tea
That fish is totally done
and totally delicious.
Just take it in there.
Give the skewer a little twist and voila
It’s right in there, take
a little extra cheese.
This is the Cabot
shreds, called rustic cuts,
new product and we
just gotta take the nori.
Fold it nice and tight.
You want this kind of like a.
Like A roll.
What’s going to happen is
it’s going to bond together from the
heat of the cheese and the fish.
And we have ourselves a
little sushi roll right here.
We got two of these.
Hey Ben, you hungry?
you got your crappie filleted
and steamed over the tea in some
of the rough cut shreds.
It’s about it, man,
in the nori, of course.
Hope you like sushi.
The good thing is healthy.
Yeah, that’s awesome.
And to think we just caught that
15 minutes ago.
Ingredients:
4 nori sheets (sushi seaweed) 7” x 8”
2 tea bags (oolong, jasmine, Earl Grey or your favorite)
1/2 lb. fresh fish fillets, cut into four equal pieces
4 skewers
A pot
1/4 cup cheddar cheese, grated
Optional: wasabi, soy sauce, rice
Directions:
Fill a small pot halfway full with water and bring to a boil. Lower the heat to a simmer and add the tea bags. Gently thread the fish onto the four skewers, leaving at least a couple of inches on each end of the skewer open. The idea is to have most of the fish directly over the tea and cooked evenly by the steam. Next, place the skewers over the simmering tea, resting each end of the skewer on the top edges of the pot. If they don’t all fit at once, do a couple at a time. Move the skewers as necessary so that the fish is thoroughly cooked, which will only take a few minutes. When the fish is done, take a sheet of nori and form it into a triangle. If you’re adding wasabi or rice, place them in the middle of the nori, then sprinkle a small amount of the grated cheddar on top. Take a skewer by the end and lay the fish directly on top of the cheddar. Remove the skewer by pulling it toward you while gently squeezing the nori in your other hand. Finish the roll by folding one side of the nori over the other. The heat will seal the roll. Repeat until all four rolls are done. Pass the “shanty sushi” around and enjoy!
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