TORO SASHIMI, CITRUS GRILLED WITH FRESH FAVA BEANS AND BLOSSOMS; PONZU MARINATED SESAME SEARED WITH KIMCHI AND SAMBOL
Contributed by: Chef Brandon Weiler
Ingredients:
2 pieces fresh tuna belly (otoro)
16 3 oz. portions tuna steaks
Fresh, blanched and hulled fava beans (about a lb. for 8 people)
Grapefruit supremes or segments 16
1 packet fava blossoms optional
Sambal oelek, enough for the small dots. (It is a fermented chili paste very similar to Sriracha but in whole, not ground, form. Look for the jar with a green top).
Citrus marinade
1 small shallot finely diced
Juice of 1 lemon and 1 lime
1 tbsp garlic chopped
Salt and pepper
Combine all ingredients and pour over eight of your fish steaks and marinate in a ziplock bag for up to three hours.
Ponzu marinade
Juice of 1 lemon and 1 lime
1 tbsp chopped garlic
1 tsp chopped ginger
1 tbsp Sambal
1 tsp toasted sesame oil
4 spring onions, finely sliced
Combine all ingredients in a bowl and pour over remaining eight fillets, marinate up to three hours.
Directions:
The first thing to do with your plates is line them up and cut the sashimi, which should be at room temperature when you serve. Place four slices on the plate and garnish with wasabi and soy on the side.
Next move is to pre-grill one side of our marinated tuna and place on a sheet pan for a quick pop in the oven, since our grill is three decks up! Coat the Asian-marinated tuna in black sesame seeds and sear it in a scorching pan with a high heat oil such as grapeseed. Place with your citrus grilled on the sheet pan.
Our favas are resting in a saucepan on the stove in a bath of chicken stock, butter, salt and pepper. Heat over moderate heat when ready, for about four minutes.
Finish the tuna in a 400 degree Fahrenheit oven for about two to three minutes. You do not want this over medium rare. Place both on plate.
Garnish with fava blossoms, citrus segments, kimchi, and sambol.
