Spicy Seared Bonito
One of my favorite fish is katsuo (skipjack tuna)! It’s lean, a great source for essential fatty acids, calcium, zinc and other rich minerals, and contains minimal mercury. It’s also plentiful so it’s sustainable and cheap! This easy lunch is inspired by our trip to Kochi in Shikoku: the birthplace of katsuo-no-tataki (seared katsuo with garlic, onions and ponzu sauce) but with a flavorful twist!
Servings
3~4
Prep Time:
15 min.
Cook for:
5 min.
Good For:
Appetizers
Introduction
Spicy Seared Bonito
This is a convenient appetizer especially since you can prepare beforehand (best served chilled) – just keep the sauce and seared katsuo separate. The ginger, garlic and chili are great for immunity boosting too, so this dish is perfect any time of the year: from cold wintry days when you need a bit of spice to summer lunches when you need a refreshing start to the meal.
Ingredients
- Garlic, 2 cloves, diced
- Shishito pepper or any spicy chili, your preference!
- Ginger, 2 in., grated
- Scallions, 2-3 stems, diced
- Cilantro, 3-4 stems with leaves, chopped
- Lemon, 1/2 squeezed juice
- Shoyu, 1 tbsp.
- Sesame oil, 1 tbsp.
- And katsuo, of course!
Sear raw katsuo with sesame oil on all sides for 10 seconds each. You don’t want to dry it out!
Fry the garlic and chili in sesame oil until brown.
In a separate bowl, make your spicy sauce: the grated ginger, diced scallions, chopped cilantro, lemon juice and shoyu. Add the garlic, chili and sesame oil that you just fried and stir.
Serve over a plate of cold, sliced, seared katsuo!
Recipe good for around 14 slices or basically one piece of katsuo you get at the market.
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