Recipes
Photo by WGBH
Red Snapper New-Style Sashimi with Olive Oil Sesame Flash
Episode 909-Cooking on the Fly: Lightly Cooking Fish
Serves 4
Ingredients
2 red snapper fillets, skin removed & cut into thin slices
Fleur de sel to taste
Szechwan pepper, ground, to taste
Togarashi to taste
Toasted sesame seeds for garnish
Wasabi sprouts for garnish
Shiso sprouts for garnish
Ginger, julienned for garnish
Naturally brewed organic soy sauce to taste
Freshly cracked black pepper
1/2 cup extra virgin olive oil
1/2 cup sesame oil
Directions
1. Place fish slices on serving plate, season with fleur de sel. Sprinkle with Szechwan pepper, togarashi and toasted sesame seeds to taste. Top with wasabi sprouts, shiso sprouts and ginger.
2. Blanch fish skin for a few seconds in boiling water then place in ice bath to stop cooking process. Drain well and cut into 1/4-inch slices. Scatter pieces of skin on platter with fish slices.
3. Drizzle with soy sauce and season with black pepper. Spoon oil mixture over fish and serve.
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