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

Entertaining - Seared Yellowtail Sashimi with Kumquats Asian Greens and Miso Vinaigrette

From shandy 16 years ago

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1 minutes to make
Serves 8

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 See less

spicy
creamy
crunchy
aroma
flavor
intensity
mildness
quick

Ingredients

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

Yellow Tail Sushi Grade Close

Ingredients for Viniagrette Close

Seasoning for Yellow Tail Close

Seasoned Close

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People Who Like This Dish 2

chefelaine Muskoka, CANA
shandy Tacoma, WA
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" It was excellent "
chefelaine ate it and said...
This recipe deserves NOTHING LESS than a HIGH FIVE!
Thank you for sharing :+D
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paizley 15 years ago
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.
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shandy Tacoma, WA

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Reviewed by 1 people

This recipe deserves NOTHING LESS than a HIGH FIVE!
Thank you for sharing :+D

chefelaine in Muskoka loved it

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