April 1, 2009
Name: Katsuji Tanabe
THE SOUPStep 1:
Step 1: Combine the fish stalk with all the carrots, onion, celery, herbs and spice mix. Simmer for 25 minutes.
Steps 2&3: In another pot, combine carrots, potatoes and cilantro in vegetable broth and cook until tender. Strain vegetable broth mix and stir into fish stock broth. Simmer for an additional 25 minutes. Strain the fish-stock mixture and add one tablespoon of the vegetable remains back into the broth. Add the coconut milk and boil for 15-20 minutes for a flavorful broth, then add the carrots and potatoes previously cooked in the vegetable broth.
THE MATZAH BALLS
Process the fish, eggs, mustard, garlic and mayonnaise in a food processor. Slowly stir in mocha mix until you get thick mayonnaise consistency. In a separate bowl, combine the fine and regular matzah meal, then add two egg yolks and sparkling water until loose pancake batter develops. Chill.
Season tuna with salt and pepper, then roll tuna in the mayonnaise batter, and coat it in the fine matzah meal. Roll into tempura batter until balls form and fry in peanut oil 375 degrees F until golden brown in peanut oil. Repeat the process. Once fried, add to soup and serve it. Garnish with fresh cilantro and wedge of lime.
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