Tataki Fish with Shaved Fennel and Green Apple, and Soy Sesame Vinaigrette Recipe

Tataki Fish with Shaved Fennel and Green Apple, and Soy Sesame Vinaigrette Recipes

Ingredients :

1 small fennel bulb

1 green apple


2 1/2 tbsp sunflower or other mild-tasting oil

2 tbsp ground roasted sesame seeds

2 1/2 tsp light soy sauce

2 tsp lemon juice

1/2 tsp sugar

1 piece katsuo or maguro tataki, about 300g, fully defrosted

2-3 tbsp fresh pomegranate seeds, for garnish

Method :

Trim off and discard green fennel stems. Quarter and core apple. Shave fennel and apple into paper-thin slices, and soak in separate bowls of ice-cold water for 10 minutes. Whisk all dressing ingredients together until smooth. Set aside, covered. Slice tataki fish about 1cm thick and arrange on serving plates. Drain fennel and apple slices and arrange on plates, then sprinkle pomegranate seeds over. Serve immediately, with dressing drizzled on top or served on the side.

Serves 4-6

In Japan, sashimi fish is sometimes grilled briefly to produce a contrast between the tastes and aromas of raw and roasted fish. Japanese supermarkets here sell katsuo (bonito) tataki, or maguro (tuna) tataki, sashimi-grade fish fillets that have been quickly seared, then flash-frozen. Look for them in the frozen or chilled seafood sections; simply defrost, slice and serve with a dip. Here we have complemented the deliciously briny fish with crisp apple and fennel, and a fragrant dressing. Ready-ground roasted sesame seeds can also be found at Japanese supermarkets.

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