Cuisine clash! Chef Herb Wilson specializes in a mix of Brazilian, Peruvian and Japanese cuisine for the Latin-Asian fusion restaurant, SushiSamba. Here, he reveals the secrets to making his favorite dish on the menu, moqueca mista, from home. Wilson also shares his Brazilian-inspired take on yasai temaki, a vegetable hand-roll.
Recipe: Moqueca mista (on this page) Recipe: Yasai temaki (on this page)In a saute pan, heat dendê oil. Add sliced garlic and sofrito; add the lobster broth and coconut milk.
Reduce for one minute and then add the sea bass, mussels, cray fish, clams and okra. Once the clams and mussels begin to open, add the calamari.
Salt and pepper the shrimp, head on, and cook them a la plancha on both sides. Heat up a toban dish and add the moqueca mixture. Season with salt, lime juice, cashews and cilantro sprigs.
Add shrimps and fresh cilantro to top. Garnish on the side with a skewer of lime wedges.
For rice:
Mix rice with chimichurri sauce and serve in a side bowl. Guests can pour the rice into the toban - or spoon the moqueca over the side of rice and mix.
Step 1: Prepare sweet potato tempura
Slice sweet potato in half lengthwise. Lightly coat in tempura batter and cook (as per instructions on tempura batter box). Then, slice the sweet potato into fries (1 fry equals 1 piece).
Step 2: Prepare avocado
Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half into quarters. Cut off the ends, remove the skin and slice lengthwise into ¼ inch slices. Set the slices aside.
Tip: You can include whatever vegetables you like-scallion, carrot, zucchini, radish—to customize your temaki to your own personal taste.
Step 3: Prepare the soy paper
Tear or cut the soy paper sheets in half. Hold a ½ sheet of soy paper with one side down in the palm of one hand.
Step 4: Press quinoa into soy paper
Moisten your other hand with a little water and ball up the 1.2 ounces of prepared quinoa. Press it into the left side of the soy paper.
Step 5: Add filling
Lay vegetable filling alongside quinoa.
Step 6: Wrap into cone
Tightly wrap the opposite right-hand edge around, using a folding and tucking method to create a cone shape with the filling on the inside.
Step 7: Secure edge
Use a dab of quinoa on the corner to secure the inside edge of the soy paper to the outside of the cone.
Step 8: Place on plate & garnish
Makes 1 serving
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