Yellowtail Sushi With Shiso Chile And Sesame Recipes
YELLOWTAIL SASHIMI WITH DICED CHILES
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 appetizer servings
Number Of Ingredients 12
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.
YELLOWTAIL SUSHI WITH SHISO, CHILE, AND SESAME
This recipe went through several incarnations before it came out perfect. The heat of the chile, the sesame, and the minty shiso leaves is amazing. Shiso is one of those ingredients, like lemongrass, that has no real substitute. The leaves taste a little like mint and look like lily pads. If you can't find them in a specialty or Asian market, just buy a few from your neighborhood sushi restaurant. (That's what I do.)
Yield makes 18 pieces
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce. Slice the yellowtail into thin, 2-inch-long strips. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice. Cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup. Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.
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