Recipe by: Chef John V., A Good Cooking Recipe!
History: Created when talking about upscale fish sticks!
Description: Ahi tuna coated with sesame seeds and sautéed in peanut oil.
Serving size: 2
Preparation time: about 1 hour
12 ounces ahi or blue fin tuna, 1 inch thick and cut in 1" x 1" x 3" pieces (3 per serving)
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. sake
1/4 cup peanut oil
1/2 cup rice flour
1 egg white beaten with 2 tbsp. cold water
1/2 cup hulled sesame seeds, not toasted
1 tbsp. sugar
2 tbsp. soy
2 tbsp. water
1 tsp. rice wine vinegar
1/4 tsp. garlic, slivered
1 tsp. kambu (dried seaweed)
1 tsp. bonito flakes (dried shaved tuna)1/2 cup zucchini, sliced thick
1 cup Napa cabbage, 1 inch chunks
1/4 cup carrots, sticks
1/4 cup broccoli florettes
4 dried black mushrooms, reconstituted and quartered
1/4 cup red bell pepper, 2 inch strips
2 tbsp. peanut oil
2 tbsp. hoisin sauce
1 tbsp. soy sauce
1/4 tsp. ginger slivered
pinch ground white pepper
1 tsp. sesame oil
3 cups cooked short grain rice (sushi rice) cooked according to package instructions
1 tbsp. cilantro, chopped
Purchase fresh dark red tuna, ahi or blue fin is recommended, cut about 1 inch thick. Prepare it by cutting it into "sticks" 1"x1"x3" and then marinated it in soy, sugar and sake for about 2 hours. Remove from the marinade and pat dry. Dip the sticks in rice flour on all sides and then shake off the excess, now dip in the beaten egg white and then roll all sides and ends in sesame seeds. Place on a plate and refrigerate until you cook them.
Prepare dipping sauce; combine sugar, soy, water, rice wine vinegar, garlic, kambu and bonito, bring to a boil then simmer 5 minutes and strain in to a small clean bowl.
Heat 2 pans over medium high heat and at the same time add the peanut oil to the pans, in one pan add the tuna and the other the vegetables. Cook the tuna for 30 seconds on each side, it will still be pink on the inside, and then transfer to a paper towel to drain. Toss and stir the vegetables for 3 minutes, then add the hoisin sauce, soy, ginger, pepper and sesame oil. Stir and toss to coat the vegetables.
Serve: Place 1-1/2 cups of rice in the center of the plate, arrange the tuna around the rice and sprinkle with cilantro, leave room in the center and then spoon the vegetables in the center space. Overlap the pieces of tuna with a few pieces of vegetables. Spoon the dipping sauce around the rice and serve.
Experiment with other presentations if you like.
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