This is a sauce made specifically for the coconut nutmeg fish burger, but it also tastes great just with the baharat panko albacore tuna. A month of blood, sweat, and tear went into making a sauce for the fish dish. This sauce has a dozen predecessors, such as coconut wasabi mayo, coconut avocado, and coconut tabasco with citrus, and several were spatted out and mouths washed with scotch. This particular recipe were only discovered on the 28th day right before I was about to throw in the towel. Huge thanks to Dennis, Peter, Craig and Helen who bravely tasted through the really bad ones and gave me really good feedbacks.
I cheated a bit here. Instead of making wasabi mustard from scratch, I just bought a jar of it from Market Meat on 4th. It is made by Stonewall Kitchen. If you insist on making it from scratch, I also posted the recipe for it at the very end.
4 Red bell peppers
4 Cloves of garlic
2 Tbsp Olive Oil
2 Tbsp dried basil
Salt & Pepper
1. Preheat the oven to 400˚F.
2. Cut bell peppers in half, remove all the seeds, and the thin membranes inside.
3. Flatten the pepper and rub olive oil on the skin side.
4. Place skin side up in the oven for 10-20 minutes, until the skin wrinkles.
5. Remove the pepper from oven and stack them. Let it cool for 10 minutes.
6. Remove the skin with your finger or a pepper towel.
7. Blend the red pepper, olive oil, garlic, salt, pepper in a blender.
8. Mix in basil.
9. Mix in wasabi mustard. How much? One part the bell pepper mixture, one part wasabi mustard.
Add more salt or pepper for taste.
To make wasabi mustard from scratch:
6 Tbsp Mustard (whole grain in a jar, not seeds)
1 Tbsp Water
1 tsp sugar
1 Tbsp Wasabi powder
1 Tbsp olive oil
1 tsp cider vinegar
1 tsp soy sauce
Salt & pepper
1. Put everything except for olive oil in a blender and blend at a low speed
2. With the blender still going, incorporate in the olive oil slowly.
Done, but I think the pre-made stuff is better.