Fluke Sashimi With Baby Greens Recipes

FLUKE SASHIMI WITH BABY GREENS

Steps:

• Place four serving plates in refrigerator until well chilled, about 30 minutes. Using a sharp knife, slice fish fillet crosswise into very thin strips (about 1/8 inch thick). Arrange on the chilled plates, and cover tightly with plastic wrap. Return plates to refrigerator for 30 minutes.
• Remove plates from refrigerator, and unwrap. Drizzle 1 teaspoon olive oil over fish, and evenly coat with a pastry brush. Season with salt and pepper.
• Mix greens with mint and cilantro, and drizzle with remaining 2 tablespoons olive oil and half the lime juice. Season with salt and pepper, and mound salad mixture in the center of each of the plates over the fish. Sprinkle with remaining lime juice. Garnish with chopped herbs, and serve with toasted bread.

STEAMED FLUKE WITH HIJIKI

Steps:

• For the dashi: Rinse the kombu and place in 2 cups water over high heat until boiling. Add bonito flakes, turn off the heat and let rest for 15 minutes. Strain through cheesecloth or a clean dishtowel. Set aside.
• Place the hijiki in 1 cup of cold water and let rest to reconstitute, 5 minutes. Meanwhile, slice and julienne the white part of the scallion in a 1 ½ -inch length. Thinly slice and julienne the darker green scallion tops for garnish. Peel, thinly slice, and julienne the ginger. In a heatproof shallow dish, place half of the ginger and scallions on the bottom. Then, layer the fish on top adding black pepper as the fish is layered. Add the remaining ginger and scallions over the fish.
• Finish the dish by pouring soy sauce, mirin, and oil evenly over the top, followed by zested lemon. Strain the hijiki and rinse under cold water, then layer it down the center of the dish. Finish the dashi by straining the kombu/bonito flake mixture through cheesecloth.
• Pour the dashi into a large pan big enough to accommodate the fish dish and heat to boiling. Place a small rack or scrunched up piece of tin foil on the bottom to elevate the fish as it cooks. Place the fish dish on top of the foil, over the boiling dashi. Cover and steam for 5-7 minutes.
• The fish is cooked when it's opaque throughout and a cake tester is easily inserted into the thickest portion of the fish. Garnish with the scallion greens and serve.

SASHIMI OF FLUKE WITH SWEET SHRIMP

Steps:

• Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
• Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.

FLUKE CRUDO

Steps:

• Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.

YELLOWTAIL SASHIMI WITH DICED CHILES

Steps:

• Slice the yellowtail very thinly and fan out on a plate.
• Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
• Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
• Garnish with a lemon wedge and julienned daikon.