north carolina fishers | sturgeon

• 24 ounces sturgeon
• 4 cups teriyaki glaze
• 4 wonton crackers
• wasabi paste as a topping (can buy in store)

Marinate 24 ounces of raw sturgeon in one quart of teriyaki glaze for 24 hours under refrigeration (<40 F).

To chargrill sturgeon, heat skillet on high heat. Sear both sides of a steak for no longer than one minute.

Top each wonton with wasabi, slaw and sturgeon. Serves 4.

Teriyaki glaze

• 2 cups soy sauce
• 2 cups water
• 1 cup granulated sugar
• 1/2 cup chopped pickled ginger
• 1 tablespoon fresh, chopped garlic
• 1/4 cup sesame oil

Mix ingredients together to make the glaze. Makes 4 cups.

Asian slaw

• 8 tablespoons sesame oil
• 1 cup toasted sesame seeds
• 1 cup rice wine vinegar
• 2 cups each of julienned red cabbage, carrots and red bell peppers

Heat oil in pan until smoking. Add sesame seeds to toast. Set aside and cool.  Add rice wine vinegar. Mix vegetables and vinegar. Serves 4.

Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, NC.