Characteristics: Hamachi is the most consistent and reliable fish to use all year around. Hamachi is technically a farmed yellowtail; with the same fantastic flavor and rich, luxurious texture due to a nice high fat content but with more dependable availability than it’s wild counterpart. Raw, the fish has a lovely, firm texture; seared, it becomes buttery and practically melts in your mouth.
Two 3/4 inch thick Hamachi steaks
For the marinade:
2 tbsps sesame oil
1 tbsp mirin (you may substitute with sugar)
2 tbsps light soy sauce
1 tsp lemon juice
1 tbsp fresh ginger juice (or just use grated ginger)
1 tsp sake
2-3 cloves minced garlic
1. Marinade the steaks in the ingredients above for at least 1 hour.
2. Add a small amount of cooking oil in a non-stick pan.
3. Sear the tuna steaks for about 1 minute on each side. You may sear a little longer if you want your tuna steak less rare. Serve immediately with rice or with a salad.
|Weight||Approx 4-5 g|