While sushi is becoming increasingly popular, very few of us prepare it at home. Chef Steven Ariel from Trace Restaurant at W Seattle shows how to make what might seem complex, but is a simple step-by-step process, his seared kampachi with ginger, scallions and jalapeno chili.
Seared Kampachi with ginger, scallions, and sizzling peanut oil
Trace Chef de Cuisine Steven Ariel
Yield: Serves One
4oz Kampachi, fillet, sliced thin
½ t Red jalapeño, minced
1/2t Kimchee, minced * optional
1t Ginger, julienne
1t Scallions, julienne
4ea Jalapeño, slices
2oz Peanut oil
4ea Cilantro sprigs
5ea Garlic chips
Lay out fish slices onto heat resistant plate. Season with salt. Top fish with minced jalapeño and kimchee. Then lay sliced green jalapeño over fish. Next, top fish with julienne ginger and scallions. Drizzle soy over fish.
For the sear: Be very cautious when working on this step, do not leave oil unattended and be sure to use kitchen towels or oven mitts to handle hot equipment. Heat oil until just starting to slightly smoke (approximately 450 degrees). When desired temperature is reached, spoon hot oil over fish until vegetables are cooked and fish is lightly seared. Drain excess oil from plate (some oil is ok, it creates a nice sauce) and re-season fish with additional soy if desired. Garnish dish with cilantro sprigs and garlic chips.