Tahitian Style Sashimi Sauce Recipes

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NOBU'S NEW STYLE SASHIMI



Nobu's New Style Sashimi image

New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution to the problem.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/2 teaspoon sesame seeds
3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal
1 small clove garlic, minced
Ginger, peeled and finely julienned, to taste
Chives, cut into 1 1/2-inch lengths, to taste
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons sesame oil

Steps:

  • In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
  • Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
  • Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

TAHITIAN STYLE SASHIMI SAUCE



Tahitian Style Sashimi Sauce image

Make and share this Tahitian Style Sashimi Sauce recipe from Food.com.

Provided by PupukeaCookie

Categories     Onions

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons hoisin sauce
2 teaspoons oyster sauce
2 teaspoons French mustard
1 tablespoon canola oil
1 tablespoon minced onion
1 large garlic clove, minced
1 tablespoon ginger, minced
1 tablespoon green onion, finely sliced
1/2 a lime, juice of
1 teaspoon agave nectar or 1 teaspoon honey
1/2 teaspoon sesame seeds
1/2 teaspoon fresh ground pepper

Steps:

  • In a small bowl, mix all ingredients together. Serve with thinly sliced sashimi. Use as a dipping sauce for sushi too.

Nutrition Facts : Calories 113.3, Fat 7.8, SaturatedFat 0.7, Cholesterol 0.2, Sodium 997.5, Carbohydrate 10.6, Fiber 1.1, Sugar 2, Protein 1.3

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