Recipe Corner  Andrea L. Rademan  5/2003

Meet Chef Johnnie Juron, of the Wasabe Room at Malee’s Thai Bistro & Sushi Bar
21001 N. Tatum Blvd., Phoenix, Arizona, (480) 342-9220.

Faster then a speeding bullet train, Johnnie Juron is a fourth generation sushi chef from Okinawa whose skill belies his tender 25 years. He learned his art from his father, who owns four Japanese Kitchen restaurants in Tucson. Although he has worked at practically every sushi bar in Scottsdale, Johnnie claims, “Malee’s is by far the best!” 

This vast, new location is an offshoot of the 14 year-old Malee’s on Main in Old Town Scottsdale, where Johnnie started working for owner Deirdre Pain, a successful restaurateur who is as popular as her eateries. Bon Appetit called Malee’s on Main “One of the areas most extraordinarily authentic Thai restaurants.” Just wait till they discover the Japanese addition to the equation.

The Wasabe Room, in the second Malee’s, has a giant granite fountain and brilliant hand-blown glass light fixtures that resemble jeweled sea urchins. It also has its own patio to accommodate the overflow of diners reveling in saki bombers and sushi. 

Here, Johnnie selects all of his fish by hand and expertly fashions each piece into a visual and gustatory triumph. He is one of the first chefs to import wahoo, a silky white tuna that he prepares with strawberry slices that replicate fish scales. Although his style is more modern and creative than the classics turned out by his father, Johnnie does adhere to some traditions. “I take it back to the old-school style of preparation,” he says. “That means you eat twice, once with your eyes and once with your mouth.” 

So next time you’re in Scottsdale, look no farther, because “Heeeere’s Johnny!” 

Special to Sushi and Tofu: Johnnie’s recipe for seared tuna salad - sushi style, and Thai Chef Alisa Vilasvoratarn’s recipe for Spicy Crispy Pla

Seared Tuna Salad - Sushi Style

Ingredients:

• 3 oz. White Seared Tuna
• 3 oz. Red Seared Tuna
• 6 pieces Belgian Endive
• 3 oz. Cucumber
• 2 oz. Radish
• 1/2 Tomato
• Green Onion
• 1/2 Cup Tataki Sauce (Soy, Vinegar, Citrus, Garlic & Ginger)

Procedure:

• Place cucumber and radish in center of plate.
• Blanch Tuna in boiling water until outside is white (medium rare) and cool in an ice bath.
• Cut Tuna into 1 oz. pieces and lay on endive leaves around slices of cucumber and radish.
• Thinly slice tomato and lay over tuna.
• Season salad with Tataki sauce and garnish with green onion.

Spicy Crispy Pla

Ingredients - Fish:

• (2) 6-8oz White Fish Fillets
• 1 C Sweet & Sour Sauce
• 1 tsp Roasted Garlic (4 Cloves -smashed- Cook w/1 tsp oil until brown)
• 1 tsp Paprika
• 1 tsp Sambal Chili
• 1 tsp Fish Sauce
• White Pepper
• Cilantro

Procedure:

• Dip fish in flour.
• Deep fry fish until crispy and browned.
• Place fish on serving platter and glaze with sauce.
• Top with Cilantro.

Ingredients - Sweet & Sour Sauce:

• 1/2 C Vinegar
• 1 C Sugar
• 1/2 tsp Salt

Procedure:

• Combine all ingredients and bring to a boil, until clear.
• Combine Sweet & Sour sauce, roasted garlic, paprika, fish sauce and white pepper.
• Simmer on low heat until thickened.
• Add Sambal Chili if desired for spice.

Pad Prik King

Ingredients:

• Choice of Meat (chicken, pork, beef, shrimp, etc.)
• 1 tsp Prik King Curry
• 1 tsp Sugar
• 1 tsp Fish Sauce
• Kaffir Lime Leaves
• 1 Cup Green Beans

Procedure:

• Cook meat in oil until done.
• Add Prik King Curry, sugar, fish sauce and Kaffir Lime Leaves.
• Stir all ingredients together.
• Add green beans and water.
• Stir and reduce over heat until thickened.