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1 ounce Wasabi Powdered Horseradish with mustard
1 ounce Baderbraw beer or other golden lager
1/4 cup Kame Oyster Sauce
Pinch of salt
2 pinches of white pepper
Few drops of honey
6 Salmon fillets (about 5 to 6 ounces each) or Lake Trout fillet, rinsed, patted dry
Salt and pepper to taste
Place the wasabi powder in a small bowl. Slowly add the beer and stir to form a smooth paste. Stir in the kame oyster sauce, pinch of salt and 2 pinches of white pepper. Add a few drops of honey to sweeten. Season the fish lightly with salt and pepper. Brush the glaze on each fillet and let it stand 2 minutes to flavor. Grill, saute, broil or bake fish until done. Serve with spicy rice or a steamed assortment of vegetables.
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