ginger marinated seared sashimi
We've made this several times and really enjoy it. Although the dipping sauce is good we always serve it with a side of wasabi and pickled ginger too. From Cooking From the Heart with Sam Choy.
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prep time
20 Min
cook time
5 Min
method
Grill
yield
4 serving(s)
Ingredients
- 2 pounds yellowfin tuna, cut into 2x2-inch blocks of any length (sashimi grade)
- 2 teaspoons fresh ginger
- 1/2 cup shoyu
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 2 - hawaiian hot chili peppers, finely minced
- SAUCE:
- 1/4 cup fresh ginger root
- 1/2 cup chinese parsley, chopped
- 1/4 cup scallions, minced
- 2 cloves garlic, minced
- 1/2 cup light salad oil
How To Make ginger marinated seared sashimi
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Step 1Marinate the tuna for 45 minutes to an hour in the marinade (shoyu thru hot chilies).
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Step 2After marinating, place fish on a hot hibachi or barbecue grill, searing very quickly (about 10 seconds, or less) on all sides.
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Step 3Slice as thick or as thin as you like and arrange on an appetizer plate over a bed of shredded cabbage (won bok, head cabbage, purple cabbage, or your favorite sprouts).
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Step 4Garnish with black sesame seeds and serve with the following dipping sauce.
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Step 5Dipping Sauce: In a blender, combine all of the sauce ingredients. Blend for 30 seconds, then adjust seasoning with salt and white pepper to taste. (Do not substitute with black pepper).
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Step 6Pour sauce into serving bowls or small individual dip containers and serve with sashimi.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Category:
Other Snacks
Category:
Seafood Appetizers
Ingredient:
Seafood
Method:
Grill
Culture:
Hawaiian/Polynesian
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