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Entertaining - Seared Yellowtail Sashimi With Kumquats Asian Greens And Miso Vinaigrette Recipe
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Shandy / All my dishes 1 year, 11 months 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
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 Shandy |
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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
- 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
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paizley 1 year, 1 month ago said:
Just to let you know, since I'm half-Japanese, that sashimi means RAW. The correct word for seared would be tataki. Yes, even restaurants make mistakes and I've helped correct many menus. Just helping.
chefelaine 4 months, 1 week ago said:
This recipe deserves NOTHING LESS than a HIGH FIVE!
Thank you for sharing :+D