Friday Feb 22, 2008

How to Make Heaven: Part II

Seared Perfection

Did you get your ahi to follow along?  No?  Shame on you!  Oh well, this turned out really good.

First off, I didn't notice any benefit of the overnight marinating.  A couple of hours is all that you really need.

Out of the tupperware, bringing up to room temperature.  Nice and stained from the soy.

Stained.

Coat both sides with sesame seeds.  Although this is optional, I really like the texture and flavor it imparts.

A nice winter coat

And now to sear.  I'm sure some people will tell me I've done this all wrong and I've chosen the wrong pan but I find stainless to do the best job when it comes to searing.  I ruined a ceramic pan, cast iron was disappointing, non-stick was OK, but stainless was perfect.  A bit more cleanup at the end of the night, but it's worth it.

Get the pan hot, then add a little bit of sesame oil.  Turn the pan to spread the oil then add your fish.

Searing

Flip! About 3 minutes.  Lather, rinse, repeat for the other side.

Flipping

Wrap in to some plastic wrap (Saran Wrap) for carry over cooking while you get everything else ready.

Carry Over Cooking

This next part is just bonus coverage.  Perhaps the best salad I've ever made and really simple. Some red and green bell peppers, green onions, napa cabbage, and a kick ass asian dressing.  A blog for another day...But while you are chopping, add some green onions to the reserved dipping sauce.

The Dip

The Salad..

Chop Chop

Best.  Salad.  Ever.

Cut up the ahi, this is where I'm sure I go wrong.  Can never get the grain right.  But it tastes all the same.

Crappy plating

A little Udon for the girls....

Nooooooodles

And after the four year old refuses to eat anything...Dino Nuggets.  I <3 the microwave.

Pfffffft! 

Here's to healthy eating, and to you.

Thursday Feb 21, 2008

How to Make Heaven: Part I

Marinating Ahi

Are you ready for the best seared tuna of your life?  Well, get ready.  Get a hold of some sashimi grade ahi and follow along won't you?

Marinade

  • 1/2 Cup of Soy Sauce (Naturally brewed dark if possible) 
  • 1/4 Cup of Honey
  • 1 Tbsp of minced ginger
  • 1 Tbsp of minced garlic
  • 1 Tbsp of Wasabi powder
  • 1 Tsp of Shichimi Togarashi (Japanese Red Pepper Mix)

Whisk that all together.  Reserve about 1/4 of marinade for dipping sauce then plop your ahi into the rest.  I've got about 1.5 pounds of fish here.  Turn over every few hours for good coverage.

I'm doing this overnight, part II (i.e. searing) tomorrow.  You'll need sesame seeds, scallions and a hot pan to play along.

About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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