By ThinGuy on Feb 22, 2008
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.
Coat both sides with sesame seeds. Although this is optional, I really like the texture and flavor it imparts.
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.
Flip! About 3 minutes. Lather, rinse, repeat for the other side.
Wrap in to some plastic wrap (Saran Wrap) for carry over cooking while you get everything else ready.
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.
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.
A little Udon for the girls....
And after the four year old refuses to eat anything...Dino Nuggets. I <3 the microwave.
Here's to healthy eating, and to you.