Serves 6
This dish can be done with any one of these
fish on their own. Hawaiian Onaga is a tropical
water snapper and can be purchased in sashimi
grade quality. Many species of tuna can
be used in this dish including Hamachi,
Tombo, Blue Fin, Big Eye, Wahoo, and Mahi
Mahi.
Fish Ingredients:
3.5 oz (1
jar) Raptor Pacific Rim Rub
12 oz. Hawaiian Ahi
12 oz. Alaskan Troll-Caught King Salmon
12 oz.Misc. (Tumbo, Onaga, Hamachi)
2 oz. Sesame Oil
Accompaniments:
½ cup Cilantro (chopped)
½ cup Basil (chopped)
½ cup Scallions (chopped)
2 cups Prepared Jasmine Rice
Chinese Black Bean Sauce Ingredients:
1 cup Fermented Chinese Black Beans
½ tbs. Chili Paste
1 tsp. Garlic (minced)
1 tsp. Ginger (minced)
1 tbs. Scallions (sliced)
1 tbs. Cilantro (chopped)
¼ cup Rice Wine Vinegar
¼ cup Orange Juice (fresh squeezed)
1 tbs. Canola Oil
1 tbs. Sesame Oil
Meat Preparation
Cut the fish into cylinders.
Brush the fish with sesame oil and rub with
Raptor Pacific Rim Rub.
On a high heat BBQ quickly sear the fish.
Remove the fish from the grill and slice
the fish into six two-ounce portions per
fish. Serve with Chinese fermented black
bean sauce and steamed jasmine rice.
Black Bean Sauce
Soak the fermented Chinese black beans in warm water for five minutes then rinse through a colander removing the liquid. In a saucepot add canola oil and sauté ginger and garlic until light golden brown. Add black beans and chili paste, simmer for one minute. Add the rice wine vinegar and orange juice, bring to a simmer. Pull the sauce of the heat and finish with scallions, cilantro, and sesame oil.
|
