Peppered Mahi-mahi Tataki Sushi
Winner of the 2007 Original Sushi Competition. Recipe by Trevor Blythe of the White Fox Restaurant in Tokyo.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hyperjapan.co.uk.
Cooking tools:
- Kitchen scale
- Conical strainer
- Ladle
- Plate warmer
- Peeler
- Grater
- Chef's knife
- Cutting board
- Nonstick skillet
- Skillet
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Airtight container
- Mixing bowl
- Kitchen towel
- Spoon
- Measuring cup
- Stove
- Refrigerator
Ingredients
- 1 x 80g mahi-mahi loin
- 20ml corn oil
- fine sea salt
- milled black pepper, milled white pepper
- rubbed pink pepper skin*
- 15g butter
- 50g almonds, finely chopped
- 30g ginger, finely diced
- 10g garlic puree
- vinegared sushi rice
- 1 large piece of fennel
- 2g coarse sea salt
- 50ml sushi vinegar
- 1 yellow yuzu
- 40g coarse sea salt
- 200ml water
- 2 green shiso leaves (oba)
- 10ml extra virgin olive oil
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