Posts Tagged ‘sashimi’

* Hamachi and Hijiki with Lemon Oil

Posted on October 22nd, 2008 by Linda. Filed under Appetizer, Cucumber, Cuisine, Fish, Lemon.

This crudo is truly simple to assemble and just delish!

Chef’s tip: Frankly, there’s little skill needed to put this dish together.  Just get the best hamachi you can buy.  In SF Japantown, at the Nijiya market, they fly in fish from the Tokyo’s Tsukiji fish market several times a week. I know, it’s not locally-correct, but you’ve gotta sink your teeth into the fish to feel the springy, crunchy texture to feel the fresh difference.


6 oz of sashimi-grade yellow-tail hamachi

Zest of 1 Meyer lemon
Juice of half a Meyer lemon
1/3 cup of Meyer lemon olive oil (O Brand)
A pinch of sugar
A pinch of salt

¼ of English cucumber

1 Tablespoon dried hijiki, soaked in hot water, 10 minutes
Thinly sliced Meyer lemon
Some fleur du sel

To make the Vinaigrette:
1.    Zest the Meyer lemon with a microplane zester
2.    Combine ½ the zest with olive oil, lemon juice, sugar and salt and mix well.
To Assemble:
3.    Slice the yellowtail thinly and arrange on serving plate
4.    Slice cucumber into half moon slices and arrange around the fish
5.    Drizzle with the vinaigrette
6.    Garnish with sliced lemons and drained hijiki.
7.    Finish with a sprinkle of fleur du sel.

Serves: 4

AddThis Feed Button

Tags: , .

* Salmon Tartare with Truffles, Capers and Chevre

Posted on September 6th, 2008 by Linda. Filed under Appetizer, Course, Cuisine, Dairy, Fish, Fusion, Ingredients, Japanese.

An alternative to tuna tartare – salmon tartare.  The robust truffle complements the salmon well.  The goat cheese adds a tang to break up the richness of the tartare, and the daikon sprouts complements the flavor.  Capers and salmon are a classic combination.  This recipe is adapted from Tetsuya’s “Recipes from Australia’s Most Acclaimed Chef.”

Chef’s tip: Make sure you get sashimi grade salmon. Regular salmon, even if it’s fresh out of the sea, needs to be frozen to kill the natural micro-organism that resides in salmon.

6 oz of sashimi-grade salmon

1 teaspoon capers in salt, rinsed, chopped
1 teaspoon white truffle paste
1 Tablespoon white truffle oil
1 Tablespoon parsley or chervil, chopped finely
1 tablespoon chives, chopped finely
1/4 teaspoon kosher salt
A pinch of black pepper

2 Tablespoons crumbled goat cheese
1 teaspoon meyer lemon zest

1 cup daikon sprouts
1 Tablespoon truffle oil

To make the Sashimi Tartare:
1.  Chop salmon into small cubes
2.  Mix salmon with capers, truffle paste, truffle oil, parsley, chives, salt and pepper
3.  In a separate bowl, mix the goat cheese with lemon zest
To Assemble:
4.  Using a tall cake ring, put some chevre in the middle
5.  Top with the salmon mixture
6.  In a separate bowl, toss the sprouts with the truffle oil
7.  Place sprouts around the tian.
8.  Serve with some wasabi crackers.

Serves: 4

AddThis Feed Button

Tags: , , , , , .

* Tuna Tartare With Avocado, Lime And Two Types Of Cilantro

Posted on September 6th, 2008 by Linda. Filed under Ahi tuna, Appetizer, Avocado, Cilantro, Course, Cuisine, Fish, Fusion, Herbs, Japanese, Vegetables.

Cilantro or coriander, depending on where you come from, is perhaps the world’s most widely consumed herb. Cilantro is used in cuisines from Latin America to across Asia. I refer the seed of the plant, the spice, coriander and plant itself, cilantro. You can use the stem and the leaves.
In this Asian Fusion recipe, we combine the freshness of Japanese sushi style with a cilantro pesto and an avocado guac. The flavors come together with the help of the best EV olive oil and lime zest. The finishing sprinkling of crushed coriander and sea salt gives the dish an aromatic kick and texture.

Chef’s tip: Zesting is done best with microplane…just like how those Food Network folks do it on TV.  If you are like most of us who are right handed, hold the citrus with your left hand, then slide the microplane around the citrus, being careful to only remove the colored part of the peel.  The zest collects right on the microplane itself.   To make your own lime-infused olive oil, warm the olive oil to about 175F. Add in the lime zest, cool and let it sit for an hour. Strain.

12 Square Wonton skins or store-bought shrimp chips/rice chips
Canola Oil

1 tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt

6 oz sashimi-grade tuna
1 tablespoon mirin
1 tablespoon rice wine vinegar
A drop of sesame oil
1/2 teaspoon light soy sauce
1 tablespoon lime-infused olive oil (or EVOO)
1/4 teasppon white pepper
1/2 teaspoon kosher salt

1 Avocado
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

1. To make the Wonton skin crisps: Heat a wok with 1-inch canola oil. Cut each wonton skin into two triangles. Deep fry till golden brown. Finish with salt. Drain and set aside.
2. To make the Vinaigrette: Zest the lime with a Microplane zester. Combine zest with the cilantro and lime-infused olive oil. Blend together.  Add salt.
3. To make the Sashimi Tartare: Chop tuna into small cubes. Mix tuna with mirin, rice wine vinegar, soy sauce, sesame oil, lime-infused olive oil, white pepper and salt.
4. To Make the Avocado mash: Dice the avocado and gently mash avocado, lime juice and salt with a fork, leaving some chunkiness texture in it.
5. Assemble: Using a tall cake ring, fill the lower part of the ring with the avocado. Top with the tuna mix. Drizzle around the sides with the vinaigrette. Sprinkle with crushed coriander seeds and a few turns of the sea salt. Serve with wonton skins or chips on the side.

Serves: 4

AddThis Feed Button

Tags: , , , , , .

  • Follow flavrexplosions on TwitterFollow Me on Pinterest
  • Flavor Explosions helps you recreate the mouth-watering, extraordinary cuisines from Asia and experience the gastronomic flavors of the Pacific Rim.


Tag Cloud:

Recent Recipes: