Entertaining - Seared Yellowtail Sashimi With Kumq... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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As I continue to explore, I find myself wanting to continue challeging myself. . .and hopefully not falling on my face too much. With that said, I jumped into the world of Asian cooking. I would like to state that I sooo need an Asian aide when entering an Asian market because it took me over 40 minutes to find a dozen ingredients. Read more . Hardly anything was in English and what was. . .well, it wasn't called the same as what I had written on my piece of paper that represented a grocery list. The grocery boy that was helping me was smirking about something and I am still wondering what the heck it was? This dish is melt in your mouth great! I can't quit thinking about all the flavor and different textures along with the fact that I am making this again this weekend =D My hubby said that the dish felt Romantic. . .I never thought I would hear that coming from him. . .but I'll take it! =D Ingredients:
ingredients |
1/2 c. sake |
2 t. seasoned rice vinegar |
2 t. fresh lemon juice |
2 t. white miso (soybean paste) |
1/2 c. grapeseed oil |
2 t. chopped fresh cilantro |
1 t. grated lemon peel |
1 pound sushi-grade yellowtail, can also use ahi tuna |
shichimi togarashi - a japanese red-pepper seasoning |
vegetable oil |
japanese spicy sprouts, such as daikon sprouts, baby mizuna or wasabi sprouts |
2 t. chopped chives |
4 kumquats, thinly sliced, optional |
Directions:
1. Whisk first 4 ingredients in a small bowl. Gradually whisk in oil. Stir in cilantro and lemon peel.
2. DO AHEAD: Miso vinaigrette can be made 1 day ahead. Cover and chill.
3. Sprinkle fish generously with togarashi. Place fish on paper-towel-lined plate and chill 30 minutes. Heat heavy large skillet over high heat; brush lightly with oil. Add fish and cook until seared on all sides, about 1 minute total. Transfer fish to work surface; slice thinly.
4. Arrange fish slices on 8 plates. Drizzle 1 T. miso vinaigrette over fish on each plate. Garnish with sprouts, sprinkle with chopped chives and kumquat slices, if using, and serve, passing additional vinaigrette alongside.
5. This recipe came from a restaurant in Anaheim, California called the NAPA ROSE. =D
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