photo by Chef Rais La Site
Another Masterpiece from Chef Rais' Asian Cuisine Menu and he has a blog now so be sure to visit him and follow his food journey! Click here!
Ingredients:
150 gr. tuna fillet
15 ml. corn oil
15 gr. chopped coriander leaf
15 gr. white radish julienne cut
15 gr. carrot julienne cut
15 gr. sliced cucumber
10 gr. sliced lemon
15 gr wasabi
20 ml. Kikkoman soy
Preparation:
Cut tuna fillet into block 1.5" x 3" x 20" then cure with chopped coriander leaf. Put in the corn oil on the hot plate grill or non-stick pan and sear the tuna just to get the color from all sides. Keep the tuna directly to blast chiller or freezer for about 5 to 8 minutes.
Slice the seared tuna into bite sizes as shown in the photo above and arrange on the plate with julienne white radish, carrots, and cucumber as underline and garnish with sliced lemon. Serve with wasabi and Kikkoman soy sauce.
150 gr. tuna fillet
15 ml. corn oil
15 gr. chopped coriander leaf
15 gr. white radish julienne cut
15 gr. carrot julienne cut
15 gr. sliced cucumber
10 gr. sliced lemon
15 gr wasabi
20 ml. Kikkoman soy
Preparation:
Cut tuna fillet into block 1.5" x 3" x 20" then cure with chopped coriander leaf. Put in the corn oil on the hot plate grill or non-stick pan and sear the tuna just to get the color from all sides. Keep the tuna directly to blast chiller or freezer for about 5 to 8 minutes.
Slice the seared tuna into bite sizes as shown in the photo above and arrange on the plate with julienne white radish, carrots, and cucumber as underline and garnish with sliced lemon. Serve with wasabi and Kikkoman soy sauce.
2 comments:
Gorgeous Kim. I've never found tuna of good enough quality to do sashimi but I sooo want to. Mostly we have canned. I know...so sad.
Oh the sashimi looks very good! I've never had anything like it before.
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