Today it almost felt like summer, and we needed something pretty quick to eat, and I had a nice piece of good, but not quite sashimi grade(at least for me) Ahi. So I decided to make a really easy dish that I haven't made for a while....it's really easy, takes me less than 20 minutes!
Much of what I use is already prepared...the ponzu sauce, furikake, and the wasabi oil I made ahead of time for something else. I enjoyed making this, it's been a while, I have a little story that I'll mention at the end of the post. I also use a garlic press(I call it my ginger press, since I never use it for garlic) to juice small pieces of ginger...you don't need much. It is kind of Asian-Fusion-ny.....it has also spoiled the Missus, She understands how really simple some of these Pacific Rim Asian Fusion Dishes really are.
Furikake Crusted Ahi
1 Block of Ahi(1/2-3/4 lb)
1/3 Cup of Furikake( Japanese condiment for topping rice)
3-4 Tb Sesame Seeds
2 Tb Soy Sauce
1/2 Tsp Prepared Wasabi
Mix last three items in a bowl and place Ahi in marinade, turn Ahi to coat. In a clean dry plate pour out Furikake and Sesame Seeds and mix. Place the block of Ahi and coat with mixture, I only coat three sides, we've found that coating all four sides of the fish makes it a bit too salty. Sear over high heat, do not overcook! Slice carefully and serve with mixed greens with Ponzu Dressing
1/2 Cup Ponzu(I used the bottled Kikkoman Ponzu)
1/4 Cup Sugar
3-4 Tb Soy Sauce
Canola Oil as desired
Mix first 3 ingredients until sugar is dissolved, add ginger juice(I use a garlic press to create ginger juice). Add desired amount of oil and mix in a jar. Dress greens well, and add some acidic and a few other items(in this case, I had some Jicama, and cucumbers are great as well). Really simple.
1/4 Cup Wasabi Powder
1 Tb Mirin
1 Tsp Sugar
1/4 Cup Canola Oil
1/4 Cup Water
In a bowl combine the first 3 ingredients. Add water slowly(you may need less) until a pancake batter consistency is reached. Slowly whisk in oil, and whisk till smooth. Let stand at least 30 minutes. This great with Maguro or Tai Carpaccio, and other seafood, or even as an addition to salad dressings.
When I first met my future Father and Mother-In-Law, they wouldn't eat rare fish or sashimi, in fact they wouldn't eat fish that didn't have a "head" attached, a bit suspicious that anything without a "head" meant it was less than fresh. I felt really bad, because one of the benefits of living in Hawaii is access to really great fresh fish. So one evening, I made this...and they enjoyed it!
So next time you have some xxx crusted Ahi or whatever.......it seems like doing the dishes takes longer than making this!