Red and White Sashimi SaladJanuary 27, 2014 • By Great Chefs
Red and White Sashimi Salad
By Great Chefs January 27, 2014
Red snapper and ahi tuna strips, shaved in transparent pieces from blocks of the fish, are tossed with Asian-accented ingredients and soy vinaigrette. This fresh-tasting salad is sparked with the sharp bite of chilies and ginger. The recipe could also serve two as an entree.
- Soy Vinaigrette
- Water - 1 Cup
- Limes - Juice, pulp, and grated zest of 2 limes
- Soy Sauce - 1 cup
- Canola oil - 1 cup
- Plain rice wine vinegar - 1 cup
- Sugar - 1 cup
- Mirin - 1 cup (alt. sweet sherry)
- Garlic - 1/2 head
- Ginger - 1 tablespoon, grated fresh
- Asian Sesame Oil - 1-1/2 teaspoons
- Hawaiian Chilies - 2 (alt. Thai chilies), seeded and minced
- Wonton Garnish
- Peanut Oil - 2 cups
- Wonton wrappers - 8 square, cut into julienne
- Sashimi-grade ahi tuna - 3 oz
- Sashimi-grade onaga (red snapper) - 3 oz
- Won bok (napa cabbage) - 2 cups, shredded
- Carrot - 1/2 large, peeled and julienned
- Snow Peas - 1 cup, julienned
- Red Cabbage - 1/2 cup shredded
- Hawaii Chili - 1/4 (alt. Thai chili), seeded and minced
- Kaffir Lime Leaves - 2 fresh, thinly sliced
- Cilantro - 4 sprigs
- Green Onion - 1 whole small, cut into julienne
- Macadamia nuts - 1/4 cup, toasted and coarsely chopped
- Cilantro - 1 tablespoon chopped fresh leaves
- Wasabi Paste - 2 teaspoons
To make the vinaigrette: Scoop the pulp out of the limes with a small sharp knife. In a small bowl, combine all the ingredients. Mix well, cover, and refrigerate at least 2 hours. Strain through a fine-meshed sieve before using. May be kept in the refrigerator for up to 2 days.
To prepare the garnish: In a wok over medium-high heat, heat the oil until a wonton strip sizzles and rises to the top when submerged. Add the wonton strips and cook until lightly browned and crisp, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
To prepare the salad: With a very sharp chef’s knife or Chinese cleaver, cut the ahi into 1-by-2-inch blocks, then slice into very thin, nearly transparent slices. Repeat with the onaga (snapper). In a large bowl, toss the won bok, carrot, snow peas, and cabbage together. Add the onaga, chili, lime leaves, cilantro, and green onion; toss.
To serve: Divide the salad among 4 plates, then fan slices of ahi around the top. Garnish each serving with macadamia nuts and cilantro. Ladle vinaigrette on the plate around the greens and place 1/4-inch dabs of wasabi evenly around the plate. Sprinkle with wonton strips.