Food Truck Fridays: Go Fish!

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July 6, 2012, 9:28 am
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(NECN) – It’s Food Truck Friday! The Go Fish truck is here at NECN.

David Stein, executive chef and owner of Go Fish, and Tiffani Faison, chef and owner of Sweet Cheeks in Boston and Top Chef season 1 finalist, demonstrate how to make Miso seared salmon rice paper wrap.

Find them on Twitter: @BrutherTrucker

Here is the food truck’s upcoming schedule:

7:30 a.m. – 7 p.m. at City Hall Plaza (breakfast, lunch, dinner)

Financial District at Milk and Kilby (lunch and dinner)

Lunch cluster at Trinity off Copley Square

Prudential at Belvidere (lunch)

Charlestown Navy Yard at 1st Street and 5th Avenue (lunch)

Charlestown Navy Yard at 1st Street and 5th Avenue (lunch)

Charlestown Navy Yard at 1st Street and 5th Avenue (lunch)

Smoked Salmon Hash with Scrambled Eggs:
Hash: Makes four orders

Boil two Idaho Potatoes with skin on until just cooked (a knife inserted into the heart of the potato will come out easily)
Cool the potatoes, skin them and grate coarsely.
We hot smoke the Salmon over Hickory chips in a stove top smoker (available on line and at specialty cookware stores).  Use around 8 oz for the 2 potatoes.  Do not use cured, sliced smoked salmon, if buying look for Norwegian Hot Smoked (fully cooked) Salmon.  

Combine the potatoes and hand broken salmon with 2 Tbsp chopped Chinese or regular garden chives.

Cook over medium heat, preferably in cast iron (a flat griddle works best) pressing down until hash is around 3/4" thick.  Brown well on one side, flip and brown on the other.

Top with eggs any style (scrambled, fried, poached), and for extra appeal, a dollop of sour cream or creme fraiche.

Go Fish Miso Seared Salmon Rice Paper Wrap:

Miso Marinade:
1 cup red miso paste
½ cup Mirin
¼ cup seasoned black vinegar
¼ cup low sodium soy

Mix all ingredients well, Marinate 12 oz skinless Salmon fillet at least 1 hour
Sear Salmon in oil in Hot pan until both sides have developed a dark brown crust.
Cool in refrigerator, or add to roll warm

Dressing for Greens and Vegetables (makes enough for several wraps and is a great Asian dressing for salads):

In Food Processor or Blender combine:
½ cup Pickled Ginger*
2 Tbsp Wasabi powder*
½ cup Mirin*
½ cup low sodium soy
½ cup Seasoned Black Vinegar*
slowly add to emulsify:
¾ cup canola oil
¼ cup toasted sesame oil*
(*Can be found in Asian markets)

Soak in warm water:
1 cup Dried Black Mushrooms*
½ cup “tree ears” or “mo-er mushrooms”*
1 piece white fungus (agar-agar) looks like a natural sponge*
Or substitute a mix of your favorite fresh mushrooms
Slice Mushrooms med thin, stir-fry in wok or Hot pan 3-4 minutes
Add ¼ cup dressing and continue to cook 1 minute
Cool in refrigerator

Julienne a mix of crisp vegetables such as:
Cabbage (red and white)
Daikon Radish
Red Bell Pepper (or Orange/Yellow)
Julienne 5-6 Wonton Skins* and deep fry (350 degree oil) until crisp.
Combine in Bowl:
3 oz Seared Salmon
½ cup mushroom mix
1 cup julienne vegetables
1 cup mixed greens (such as Mesclun Mix, or Arugula Blend
½ Crisp Wontons
2 oz Dressing as above

Soak Individual 9” Rice Paper Sheets* (Round) in warm water until soft and pliable (around 3 minutes) and lay out on table surface , sprinkle with 1/2 tsp toasted sesame seeds, 1/2 tsp thinly cut radish and thin sliced scallion (repeat 4 times for 4 wraps)
Roll into Rice Paper Wrap like a Burrito or Giant Cigar, starting from the bottom, then folding in the ends before completing the roll. (repeat 4 times for 4 wraps)

Tags: Tiffani Faison, Food truck, food truck fridays, david stein, go fish, miso seared salmon rice paper wrap
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