|Salmon||2 Ounce (Raw Alaskan King, 4-5 Slices)|
|English cucumber slices||10 , sliced very thin (Seedless)|
|Seaweed||1⁄4 Cup (4 tbs), rehydrated (Kaiso, Available At Most Asian Grocers)|
|Sea salt||1 Pinch, coarse grind (For Salmon And Cucumber, To Taste)|
|Rice vinegar||To Taste (Splash Over The Cucumber)|
|Rockfish fillet||2 Ounce (4-5 Slices, Wild, Seasonal, So Fresh)|
|Garlic piece||1 , sliced thin (Fresh)|
|Jalapeno slices||5 (1 Slice On Each Piece Of Fish)|
|Juice||To Taste (Yuzu, Available In Most Asian Markets)|
|Sweet soy sauce||To Taste (Kecap-Manis, Available In Most Asian Markets)|
|Oil||1 Ounce (For Toasting The Slivered Garlic)|
|Rockfish||3 Ounce, cut 0.5 inch cubes (Wild)|
|Fresh ginger root||1⁄2 Tablespoon, coarse minced|
|Slivered almonds||1 Tablespoon, toasted|
|Sesame seeds||1⁄2 Tablespoon, toasted|
|Scallions||1 Pinch, green part only, thinly sliced|
|Red chili pepper||1 Pinch, round cut pieces (Fresh)|
|Sea salt||1 Pinch (Hawaiian Red)|
|Low sodium soy sauce||To Taste|
|Sesame oil||1 Teaspoon|
|Pineapple slices||3 (Thin Slices, Fresh Hawaiian, Slices Rolled For Garnish)|
|Halibut||3 Ounce (4-5 Slices, Fresh, Seasonal From Maine, Nova Scotia Or Pacific Northwest)|
|Chili paste||To Taste (Available At Most Latin Markets)|
|Fresh lemon||1⁄4 , juiced|
|Fresh lime||1⁄2 , juiced|
|Sea salt||To Taste, coarse ground|
Alaskan King Salmon Sashimi
This style is very easy and can be prepared quickly. Fillet the salmon ahead, making sure of the freshness and removal of pin-bones. Prepare the cucumber ahead, slicing by hand or using a Chinese slicer or mandoline. Just before serving, season the cucumber with rice vinegar and salt, let stand for a few minutes. Rehydrate the Kaiso (dry seaweed) mixture in cold water for two minutes, drain and splash with soy just before service.
Slice the salmon fairly thin, using your judgment as to the length of the slices. Arrange them on the serving plate, place the cucumber and Kaiso seaweed on plate, squeeze the fresh lemon over the fish, just lightly season with salt and serve.
Wild Rockfish Sashimi
Gather all the ingredients and this recipe is simple, fast, and produces great flavors in combination. Fillet the rockfish, remove the skin, and select the top section for this style of preparation. Be sure to use the freshest fish (there should be absolutely no odor at all). Slice the garlic and toast it golden brown in the oil in a sauté pan. This can be done shortly before service. Drain on a paper towel, as they dry they should be crispy.
Slice the rockfish fairly thin, arrange on a plate, splash with yuzu, drizzle with sweet soy mostly around the fish, not totally directly on the slices. Arrange the jalapeño, garlic and micro cilantro on each slice of rockfish. Sprinkle a little salt on each piece of fish and serve.
Wild Rockfish Poke
This dish is a creative variation of “new sashimi” which combines ingredients widely used in Hawaiian cuisine. Poke (POH-kay) translates to “cut piece” or “small piece” and is very popular in many forms throughout the Hawaiian Islands.
Prepare the rockfish pieces, toasted almonds and sesame seeds and gather all other ingredients (mise en place: “everything in its place”). Combine fish, ginger, almonds, sesame seeds, scallions, red chili pepper, red sea salt, and soy and sesame oil. Roll the thinly sliced pineapple to resemble a rose or flower bud. Taste the mixture for salt and other seasonings, toss gently, and garnish with pineapple. Serve immediately.
Maine Halibut Tiradito
Tiradito is a style of Ceviche preparation. Ingredients can vary, however no onion is used in a tiradito, which translates from the verb “tirar” or “to throw.” As you can see, this can be very simple, leaving the complexity to the great flavor combinations of the natural foods.
Slice the fresh halibut fairly thin. For this recipe, I will not throw the ingredients together and mix; instead an arrangement can be done simply. Lay out the halibut, season with salt, squeeze lemon and lime, drizzle with chili paste and garnish with cilantro leaves.
Many chili pastes are available; you may choose Rocoto or other styles and even use Asian Sriracha, which is a little smokier. Also, the salt is important to balance this style of tiradito.
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