Steelhead Tataki

by Leslie Schlernitzauer

Our girls have always loved Asian food, particularly with an always salty, sweet, slightly spicy dipping sauce. Of course we had to formulate our own version, and now we are sharing with you! Last week Bruce made us Steelhead Tataki – the perfect accompaniment to my (not so) secret sauce….

Sauce (a.k.a Leslie’s “secret” Asian sauce)

1T ginger finely chopped
2 cloves garlic. Finely chopped
1T sriracha (or to taste)
1T red wine vinegar
1 c veg oil
1 c soy sauce
2 T hoisin

Place all ingredients in a bowl and whisk to combine.

Steelhead

2 6oz potions super fresh steelhead (or salmon or tuna), cold from the fridge
1 T sesame oil
2 T furikake seasoning (or sesame seeds)
Salt
1 Scallion, sliced

Preheat a large cast iron pan over medium high heat until it begins to smoke. Rub filets with sesame oil and then season with salt and the furikake or sesame seeds.

Quickly sear the fish approximately 15-20 seconds on each side to develop a slight crust. Remove to a plate and let it sit for ten minutes.  Slice thinly across the grain and arrange on a plate or over rice.  Drizzle with sauce and sprinkle with scallions. Serve extra (always extra) sauce on side. 

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