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Hamachi Tataki with Tomato-Ginger Sauce

Serves: 2
From: Breakaway Japanese Kitchen
Kingfish Sashimi

Ingredients

  • 1 medium tomato
  • 1 T. light soy sauce
  • 1 T. butter
  • 2 T. extra virgin olive oil
  • 2 T shallots, chopped
  • 1 T. fresh ginger, diced
  • Sea salt
  • Sashimi-grade yellowtail kingfish, about 150 g

Daikon sprouts or other sprouts, optional

Method

Boil some water in a saucepan and blanch the tomato for about a minute, until the skin loosens. Rinse under cold water, remove the skin and seeds, and put in a blender. Add the soy sauce and blend. In a sauté pan, heat the butter and 1 tablespoon of the olive oil, add the shallots and ginger, salt and pepper them, and sauté for about 5 minutes over low heat. Add to the blender, blend with the tomato, and return the mixture to the pan. Simmer on very low heat while you do the next step.

Heat the other tablespoon of oil in a heavy skillet over maximum heat until very hot, and sear both sides of the yellowtail. Be careful not to overcook it. Remove to a chopping board, and carefully slice it into bite-sized portions. Spoon a little of the sauce onto a heated plate and place the fish on it. Spoon more sauce over and top with the optional sprouts.