Entertaining - Seared Yellowtail Sashimi with Kumquats Asian Greens and Miso VinaigretteFrom shandy 9 years ago
- Ingredients: shopping list
- 1/2 c. sake shopping list
- 2 T. seasoned rice vinegar shopping list
- 2 T. fresh lemon juice shopping list
- 2 T. white miso (soybean paste) shopping list
- 1/2 c. grapeseed oil shopping list
- 2 T. chopped fresh cilantro shopping list
- 1 T. grated lemon peel shopping list
- 1 pound sushi-grade Yellowtail, can also use Ahi tuna shopping list
- Shichimi togarashi - A Japanese red-pepper seasoning shopping list
- vegetable oil shopping list
- Japanese spicy sprouts, such as Daikon sprouts, baby mizuna or wasabi sprouts shopping list
- 2 T. chopped chives shopping list
- 4 kumquats, thinly sliced, optional shopping list
How to make it
- 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