Seared Hiramasa with Spiced Ginger Broth

Hiramasa

[fblikesend]

Seared Hiramasa with Spiced Ginger Broth
Serves 2-4 People

Items You Will Need
1 8-12oz Filet Hiramasa
1 Cup Ponzu Sauce
1 Ounce Sesame Oil
A/R Ice Water
½ Cup Ponzu Sauce
1 TBSP Fresh Ginger (Minced or Grated)
1 TBSP Green Onions (Chopped White Part Only)

Accompaniments
1 Cup Daikon Radish Sprouts

    Directions To Make

  • Marinate the Hiramasa in the 1 Cup of Ponzu Sauce for 1 Hour. Turn frequently to insure the entire filet has been submerged in the Ponzu.
  • Heat a heavy duty skillet on a medium flame.
  • Drizzle the Sesame Oil into the hot pan.
  • Insure the Hiramasa has been thoroughly coated in the marinating liquid and place the Filet into the hot pan.
  • Allow to sear quickly on all sides. (Approximately 15-20 Seconds per side). Gently turn the Hiramasa Filet until all sides have been seared.
  • Remove from the pan and immediately place in the bowl of Ice Water. Allow to remain in the water for 1-2 minutes to completely stop the cooking.
  • Remove from the water and place on a towel to dry while preparing the remaining ingredients.
  • In a small sauce pot, add the Ponzu, Ginger and ½ of the Green Onions. Slowly warm this up to about 140°F to bloom the ginger into the sauce. (DO NOT BOIL; as this would remove the fresh bite of intensity from the Ginger)
  • Drizzle the Sesame Oil into the hot pan.
  • Insure the Hiramasa has been thoroughly coated in the marinating liquid and place the Filet into the hot pan.
  • Allow to sear quickly on all sides. (Approximately 15-20 Seconds per side) Gently turn the Hiramasa Filet until all sides have been seared.
  • Remove from the pan and immediately place in the bowl of Ice Water. Allow to remain in the water for 1-2 minutes to completely stop the cooking.
  • Remove from the water and place on a towel to dry while preparing the remaining ingredients.
  • In a small sauce pot, add the Ponzu, Ginger and ½ of the Green Onions. Slowly warm this up to about 140°F to bloom the ginger into the sauce. (DO NOT BOIL; as this would remove the fresh bite of intensity from the Ginger)
    Steps to Plating

  • Thinly slice the Hiramasa and arrange on the dish.
  • Spoon the Ginger from the sauce on the tips of the sliced Hiramasa.
  • Pour the remaining sauce around the sliced Hiramasa.
  • Sprinkle with the remaining Green Onions.
  • Garnish with the Daikon Sprouts and serve with Chopsticks.

Drizzle the Sesame Oil into the hot pan.Insure the Hiramasa has been thoroughly coated in the marinating liquid and place the Filet into the hot pan.Allow to sear quickly on all sides. (Approximately 15-20 Seconds per side) Gently turn the Hiramasa Filet until all sides have been seared.Remove from the pan and immediately place in the bowl of Ice Water. Allow to remain in the water for 1-2 minutes to completely stop the cooking.Remove from the water and place on a towel to dry while preparing the remaining ingredients.In a small sauce pot, add the Ponzu, Ginger and ½ of the Green Onions. Slowly warm this up to about 140°F to bloom the ginger into the sauce. (DO NOT BOIL; as this would remove the fresh bite of intensity from the Ginger)

FacebookTwitterGoogle+PinterestShare

Leave a Reply