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Appetizer
6 - 8 servings
1 hour 30 minutes
15 minutes
Chef Miki Hackney
This is a tasty “make ahead” to serve with hot rice.
1 pound Melissa’s Fiddlehead Ferns
1 tablespoon kosher salt
Ice water bath of 2 cups ice cubes with 4 cups cold water
1 package Melissa’s Organic Tofu Cutlet or 6 ounces Fresh Kamaboko Fish Cake (available at Asian markets), cut into ¼ inch cubes
2 small tomatoes, seeded and cut into ½ inch pieces
¼ cup sweet onion, minced
1 tablespoon chives, chopped
½ teaspoon fresh ginger root, grated
¼ cup rice vinegar
¼ cup low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon oyster sauce
Salt and pepper to taste
In a small bowl, combine all dressing ingredients and set aside.
Set 4 quarts of water to boil. In the meantime, clean fiddleheads by working in small batches. Rub fiddleheads between palms of your hands, removing any brown scales, then transfer to a large bowl or colander. Wash fiddleheads in several changes of cold water; drain. Trim off ¼ inch of ends. Cut any stem beyond coil to approximate1 inch pieces.
Transfer cleaned and trimmed fiddleheads to the boiling water. Add salt, and boil until coils are tender but not mushy, about 12-14 minutes. Set up water bath. Drain and halt cooking by placing fiddleheads in ice water bath until cool. Drain well.
In a large mixing bowl, combine remaining ingredients except fiddleheads. Fold in dressing and fiddleheads, being careful not to smash coils. Cover and refrigerate at least one hour before serving.
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