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Los Angeles Times Article on my Intermediate class

January 17, 2019

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Easy Seared Yellowtail Sashimi

February 16, 2019

 

This is a fairly simple recipe that takes just a few minutes to prepare.  It's very forgiving and if you're on a boat you can prep the sauce and fresh ingredients in the kitchen before you head out, and just use your day's catch and skip the hot oil and fried ginger.  It works great for any fresh jack fish--yellowtail, rainbow runner, amberjack, tuna, etc...

 

‐ 2 lbs sashimi grade yellowtail (or any pelagic jack fish)
‐ 3 tbs olive oil
‐ Juice of 1 large pomelo or juice of half lemon, half orange
‐ 2 tbs soy sauce
‐ 1 tbs ponzu
‐ 2 tbs rice vinegar
‐ 1/3 cup grated fresh ginger
‐ Bunch of chopped green onion
‐ 1 or 2 very finely sliced jalapeno peppers
‐ Handful of cilantro leaves

 

 

Mix fruit juice, soy sauce, ponzu, and rice vinegar. Set aside.  Slice the fish into thin portions and arrange on a plate or cutting board. Drizzle the fish lightly with the juice mix.  If you have extra juice mix, put it back in the fridge for next time--it'll keep for weeks. Heat the olive oil in a skillet, add the ginger and fry, stirring and tossing frequently. Once ginger is golden and crispy, pour the sizzling hot oil over the fish. Garnish with green onion, jalapeno, and cilantro, and the fried ginger. Serve immediately with wasabi and pickled ginger.

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