AHI TUNA SASHIMI With PSC Keluga
AHI TUNA SASHIMI AND TARO TUILE by @m0mmyeats
- 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
- 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
- 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.