Wasabi Jalapeno Sauce Recipes

Steps:

• In a food processor, combine the wasabi powder, vinegar, and mustard.
• Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
• Add the salt and process briefly.
• The sauce can be refrigerated for up to 1 month.
• Shake or stir before using.

Steps:

• Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it's a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
• Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
• Toss cucumber with rice vinegar and sesame oil.
• Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

Steps:

• In a small bowl, stir together the sour cream and mayonnaise.
• Mix in the wasabi powder, jalapeno pepper, vinegar and salt.
• Refrigerate for about 15 minutes to let the flavors develop.
• If you want more zip, add a little more wasabi, then refrigerate about 5 minutes. The wasabi will get hotter upon sitting.
• If you are watching calories, low-fat sour cream and mayonnaise won't affect the outcome of this sauce.