| Cuisine: Oriental | Type: Light Meal | Serves: 4 |
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Source:
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Tasting Table |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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This originally calls for 1 pound of sushi-grade hamachi (yellowtail), but I could not find that. So, I used Mahi-Mahi. I suspect any good very fresh fish would work like tuna, swordfish, maybe even shrimp. |
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Serving Suggestions:
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Ingredients:
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1/4 cup rice vinegar 2 limes -- 1 juiced, 1 sliced into wedges for garnish 2 tbs. soy sauce 1-3/4 tsp. yuzu juice (or 1 tsp. orange juice with 3/4 tsp. lime juice) 1/2 small garlic clove, very finely chopped 1/4 tsp. toasted sesame oil One 1/2-inch piece fresh finer, peeled 1/4 medium red onion, very finely chopped 1 small jalapeño--halved, seeded and very finely chopped 1/4 cup finely chopped cilantro, plus extra rough chopped cilantro for garnish 1 pound skinless sushi-grade hamachi (yellowtail), chopped into 1/4-inch cubes |
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Instructions:
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1. In a medium glass bowl, whisk together the rice vinegar, lime juice, soy sauce, yuzu juice, garlic and sesame oil. Use a microplane-style grater to grate the ginger a few times over the bowl; whisk grated ginger into the sauce. 2. Add the red onion, jalapeño and finely-chopped cilantro and stir to combine. Stir in the yellowtail, cover with plastic wrap and refrigerate 30 minutes. Divide among 4 bowls and serve garnished with the roughly-chopped cilantro and lime wedges. |
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Related recipes:
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None |
2013-07-04