AHI TUNA SASHIMI With PSC Keluga

AHI TUNA SASHIMI With PSC Keluga

AHI TUNA SASHIMI AND TARO TUILE by @m0mmyeats

Ingredients

  • ½ lb sashimi-grade ahi tuna
  • 2/3 cups water
  • ¼ cup oil
  • 1 ½ tbsp flour
  • ½ tsp taro powder
  • Soy sauce and wasabi to taste
  • Pearl Street Caviar KELUGA

Directions

Sashimi

  • Keep the fish refrigerated until ready to serve. Place in freezer for 15 minutes prior to serving for neater slices.
  • Slice fish against the grain into 1/3 inch panels, about the size of a matchbox.
  • Serve the sliced fish overlapping in the shape of a fan with soy sauce and wasabi on the side.
  • Top with Pearl Street Caviar KELUGA 

Taro Tuile

  • In a mixing bowl, mix water, oil, flour, and taro powder with a whisk until well combined. Transfer the liquid into a squeeze bottle. If you don’t have a squeeze bottle, a ladle will work just as fine.
  • Heat up a small nonstick frying pan over medium high heat.
  • Shake the bottle before use. When the pan is hot, pour the tuile mixture in the pan in a thin layer enough to cover the bottom of the pan in the shape of a circle. The mixture will bubble and splatter.
  • Cook for about 45 seconds until the tuile mixture hardens and is crisp, carefully remove from the pan with a spatula and place on a paper towel to soak the excess oil. Repeat the process to make more tuiles.

Watch how to make this recipe here.