Recipe

Entertaining - Seared Yellowtail Sashimi With Kumquats Asian Greens And Miso Vinaigrette Recipe


Entertaining - Seared Yellowtail Sashimi With Kumquats Asian Greens And Miso Vinaigrette Recipe
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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 enter... More

Shandy


Yellow Tail Sushi Gr


Ingredients for Vini


Seasoning for Yellow


Seasoned


Daikon Sprouts


Topping

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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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