Recipe

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

Add Step-by-Step Photos	Shandy / All my dishes 4 months, 1 week ago 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 Prep:20m Cook:1m Servings:8	Shandy
	spicy creamy crunchy aroma flavor intensity mildness

Yellow Tail Sushi Gr

Ingredients for Vini

Seasoning for Yellow

Seasoned

Daikon Sprouts

Topping

Add Photos

Does this look good? Yeah! / Nope

Recent Gawkers

shandy

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

Whisk first 4 ingredients in a small bowl. Gradually whisk in oil. Stir in cilantro and lemon peel.

DO AHEAD: Miso vinaigrette can be made 1 day ahead. Cover and chill.

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.

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.

This recipe came from a restaurant in Anaheim, California called the NAPA ROSE. =D

Not quite what you're looking for? See more Appetizers / Finger Foods

Or see more just like this