Michael shows you how to make a new style of sashimi!
“NEW STYLE” SASHIMI
1/2 cup olive oil
4 tablespoons sesame oil
8-12 ounces sushi grade tuna (sliced 1/8-inch thick)
2 cloves garlic (peeled and minced)
1 1- inch piece ginger (peeled and finely julienned)
2 scallions (finely julienned on a slight bias)
4 tablespoons soy sauce
1 lime (juiced)
1 small jalapeno (sliced paper thin into rings)
white sesame seeds (toasted)
Place the slices of fish on a plate.
In a small saucepan, add olive oil and sesame oil place heat over medium heat. Allow to heat until very hot, but not smoking, the surface will begin to shimmer.
Evenly sprinkle the garlic, ginger, scallions, soy and lime juice over the sliced fish. Place a sliced jalapeno on each piece of fish.
Just before serving, spoon the hot oil over the fish, allowing it to cook slightly. Sprinkle with toasted sesame seeds and serve immediately.
– Use a very sharp knife to cut the fish.
– Use your favorite sushi grade fish, such as yellow tail or salmon.