Hawaiian Nairagi (blue striped marlin)
Sashimi:
Ingredients:
Kaffir lime
Yuzu
Crystallized ginger
Asian pear
Prepare ahead Kaffir lime and yuzu mixture; boil 1 cup yuzu juice and 6 ea Kaffir lime leaves. Remove from heat, set aside for one hour, strain. Reserve for service.
Crystallized ginger can be sourced at upscale markets.
Asian pear, sliced thin and diced.
Sashimi-quality Naragi or other variety desired.
Presentation:
Combine yuzu and Kaffir mixture with Asian pear. Spoon over the fish and garnish with crystallized ginger. Season with sea salt, adjust amounts to your taste with all ingredients.
Local Diver Sea Scallop Ceviche:
Ingredients:
Fresh Sea Scallop (sliced horizontally)
Chili pepper (jalapeno, habanero)
Red onion (gentle with the amount)
Tomato
Cilantro
Lime
Orange
Sea salt
Method:
Combine all ingredients gently. Adjust seasoning to your taste. Serve immediately.
Hamachi (yellow tail) Crudo:
Ingredients:
Sashimi-quality Hamachi
Celery (sliced very thin)
Asparagus (sliced very thin, lengthwise)
Radish (sliced very thin)
Micro celery (available in gourmet markets)
Basil (chiffonade)
Morel mushroom (lightly cooked with a touch of salt and pepper)
Method:
Bring yuzu juice to boil and pour over celery. Cover and press with a weight (anything) to actually cook the celery slightly. This should be done at least two hours ahead. Use this compressed celery liquid to season the other vegetables when presenting this dish.
Arrange ingredients around, under and over the sashimi. Garnish with micro celery.