With this dish I only sear one side of the Mahi Mahi. It is a very clever way of including 2 types of texture to one piece of fish. Sear quickly, no more than 30 seconds. Also the piece of fish needs to be of ample thickness, 3cm. The pickled enoki are a groovy ingredient and I’ve become a fan of other pickled items as well, pickled bamboo shoots, radish leaves and shiitake. Wakame and the pickled enoki are easily found in good Japanese grocery stores. It is a petite sized dish allowing maximum focus on the ingredients.
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What you will need
200 gram piece of the freshest line caught Mahi Mahi
2 tbsp dried wakame seaweed
2 tsp pickled enoki mushroom
1 tsp rice wine vinegar
A few drops of sesame oil
1 tsp wasabi
1 tsp soy sauce
1 tbsp white sesame seeds
Micro red shiso to serve
1 tbsp grapeseed oil to cook
What to do
Mix wasabi and soy. Brush on presentation side and then press this side into the sesame seeds creating a crust on the fish. Cover the wakame with cold water and let sit for 20 minutes. Drain off excess water and squeeze out excess. Mix wakame with enoki mushrooms, dress with rice wine vinegar and sesame oil, season with sea salt.
Heat a pan quite hot, add grapeseed oil and sear fish sesame seed side down for 30 seconds.
Cut into 4 thickish pieces. Place seaweed salad on serving ware, top with fish and then add a few leaves of red shiso.
Serves 4
copyright © 2011 J. Barnes Destination Food
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