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Marinades add Flavor to Skewer Meals at Nick Haque Koi New York

admin — Thu, 26 May 2011 18:10:50 +0000

Nick Haque Koi New York offers delicious food. What could be better than learning how to make some amazing marinade from expert Koi executive chef Nick McCoy. This is perfect for your next special occasion. Here we will share the recipe as well as the video demonstration:

Recipe: Tuna skewers

You will need: 6-inch bamboo skewers, which you should soak while fish is marinating.

Ingredients

1 pound tuna, cleaned, cut in strips (see note)
For marinade:
Zest of 1 lime, plus one tablespoon of juice
Zest of 1 orange, plus one tablespoon of juice
1 teaspoon minced garlic
1 teaspoon minged ginger
2 tablespoons scallions, thinly sliced
1 cup soy sauce
1 teaspoon cilantro
For sweet soy sauce
1 part soy sauce
1 part sugar
Butter
For the spicy mustard:
1/2 cup whole-grain mustard
1 tablespoon Korean chili paste
1 teaspoon minced ginger

Preparation

Note: For the tuna, cut the slices approximately 1/4-inch thick, 3-4 inches and an inch wide, measurements don’t need to be exact though.

For the marinate, mix all of the ingredients together. Put tuna in marinade for 10 to 15 minutes.

Meanwhile, prepare the sauces. For the sweet soy sauce: Heat soy sauce until it begins to boil. Whisk in sugar until all dissolved. Cook for a few minutes, careful not to let overflow. Finish with a spoonful of butter. Cool.

For the spicy mustard, mix all of the ingredients together. (If too spicy or if you desire more heat, adjust the amount of chili paste.)

Place a piece of aluminum foil on edge of the grill where you will rest the ends of the skewers. This will prevent the bamboo skewers from burning.

Skewer fish pieces one per skewer and grill until desired temperature is achieved, about 1 to 2 minutes per side.

Mix and dress all ingredients for the salad and serve with skewers and dipping sauce.

Serving

Serve on a bed of chiffonade baby spinach, watermelon cubes and black sesame seeds; use a dressing of 1 part lemon juice to 2 parts olive oil.

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Nick Haque Koi Drink Recipe Secret

admin — Mon, 09 May 2011 18:43:54 +0000

Nick Haque Koi is famous for making delicious and creative drinks. Some of these drinks include the Chocolate martini, the Koi lychee martini, and the Wasabi Praise. Koi even makes low calorie options to go along with the restaurant’s new “Skinny Menu.” One great beverage is the Koi Citrus Slim-Tini. This refreshing beverage only has 144 calories, making it a perfect summer party drink. Thanks to Redbook for divulging the recipe:

Citrus Slim-Tini:
2 oz Junmai sake
2 oz Blood Orange Hibiscus Tavlon Tea
½ oz agave nectar
1 piece fresh ginger
1 lemon wedge

Instructions: Add all ingredients to shaker with ice. Shake, then strain into martini glass. Garnish with a lemon wedge.

Koi Recipe for Sea Bass

admin — Thu, 05 May 2011 19:34:36 +0000

The Sea Bass at Koi is delicious. If you ever wanted to cook like they do at Koi, now you can. Recently, Redbook published a Nick Haque Koi recipe on their website. We are very excited to share the recipe with you.

Steamed Chilean Sea Bass

Ingredients:
6-7 oz. Chilean sea bass
4-5 pieces julienned ginger (matchstick size)
½ cup thinly sliced shitake mushrooms
5 cilantro Leaves
½ scallion thinly cut on the bias
2 cherry tomatoes cut in half
1-2 tbsp. soy sauce
1 tsp. sesame chili oil (if you can’t find it, sesame oil will work)
Garnish with coriander sprouts or 2-3 cilantro leaves

Instructions:
1. Place sea bass, in casserole dish small enough to fit inside steamer basket, and top with ginger and shiitake mushrooms. Place inside steamer basket over simmering water and cover. Let steam for 15-20 minutes or until fish is cooked.
2. Meanwhile heat sesame oil until it begins to smoke. Turn off heat and place to the side (to be used at end).
3. Remove casserole dish from steamer and place Sea Bass and mushrooms, saving the cooking juices that developed, in serving bowl.
4. Pour the cooking liquid on top.
5. Place the cherry tomatoes around the sea bass and add soy sauce. Top sea bass with cilantro, scallions and drizzle hot sesame oil on top of the greens releasing their aromatics and oils.
6. Garnish with coriander sprouts.