Crunchy Wasabi Encrusted Triggerfish Recipe

If you’re looking for quick and easy recipes featuring delicious North Carolina seafood to cook while you’re home, you’ve come to the right place! We’re excited to team up with Amos Mosquito’s Restaurant & Bar and Chef Hallock to bring you some delicious new recipes. First up, Crunchy Wasabi Encrusted Triggerfish.

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Maple-Soy Glaze


  • 1/2 cup Low Sodium Soy Sauce
  • 1/2 cup Maple Syrup
  • 1 cup Water
  • 2 Tbsp Cornstarch
  • 1 1/2 Tbsp Water


1. Combine the soy sauce, maple syrup and 1 cup of water in a small sauce pot.
2. Over high heat bring the sauce to a boil.
3. Reduce the heat to medium so that the sauce simmers. Reduce to liquid by 1/2, about 10 minutes.
4. While the sauce simmers prepare the triggerfish crust.
5. Once the sauce has reduced make a cornstarch slurry by stirring together the cornstarch and water. It should make a thick liquid.
6. While the sauce simmers, whisk in about half of the slurry.
7. Let the sauce come back to a simmer for a minute and then stir it with a spoon. The sauce should be thick enough to coat the spoon, sort of like syrup. If it is not thick enough add more slurry until it is. (The slurry will need to boil before it thickens the sauce so be sure to bring it back to a boil before checking it’s consistency.)

Crunchy Wasabi Encrusted Triggerfish


  • 1 1/2 Tbsp Wasabi Powder
  • 3 Tbsp Water
  • 1/2 cup Mayonnaise
  • 1 1/2 pounds Cleaned Triggerfish Filets
  • Salt and Pepper
  • Panko Breadcrumbs


1. Mix the wasabi powder together with the water and stir into the mayonnaise.
2. Season the fish with salt and pepper.
3. Spread the wasabi mayonnaise on the inside side of the filets (not the skin side). You may not need all of the mayonnaise.
4. Pour the breadcrumbs onto a plate and press the mayonnaise side of the fish into the breadcrumbs.
5. Set the fish aside, crumb side up, until your sauce and sides are ready.
6. When you are ready to cook the fish pour enough oil into a sauté pan to cover the bottom. Let the pan and oil warm over medium high heat. Tilt your pan back and forth. When you see a ripple in the oil it is hot enough to cook. You can also check oil by dropping in a breadcrumb or 2. It should sizzle immediately, but not burn.
7. Carefully lay the trigger filets, breadcrumb side down, in the oil. Let them cook, undisturbed, until you see a white ring all the way around the edges.
8. Carefully flip the fish. It will not need to cook equally as long on the other side. After a minute or so press on the fish with your finger. They should feel firm but a little spongy. Remove from the pan. The fish will continue to cook a little after they come out of the pan.
9. Plate the fish and spoon the sauce over the top.

Suggested Garnishes: Spicy Chinese Mustard, Cilantro and/or Scallions
Suggested Sides: Steamed Rice, your favorite sautéed vegetable