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
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Daikon Sprouts   Close
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People Who Like This Dish 2
Reviews & Comments 2

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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
    Was this review helpful? Yes Flag
  • paizley 10 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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