- Wine Products
- Canteens & Flasks
|½ pound Sushi Grade Hamachi||1 tbsp fresh lime juice|
|½ pound Sushi Grade Ahi||1 tsp rice wine vinegar|
|1 avocado||1 tbsp sesame oil|
|3-4 radishes||Edible flowers|
|12 won ton skins (round or square)||Canola oil|
|¼ tsp grated fresh ginger||Sea salt|
|2 tbsp soy sauce|
Mix sauce by combining ginger, soy, lime, vinegar and sesame oil in metal bowl. Whisk to combine and set aside.
Prepare fish. Remove skin (if present) and cut into ¼ inch cubes. Please into large ceramic mixing bowl, then cover and keep cool in refrigerator.
Dice radishes and cut avocado into small cubes (similar size to fish).
Assemble. Remove fish from refrigerator, then add radishes and avocado to bowl. Whisk sauce again, then add to bowl and stir to combine thoroughly. Add salt, if needed, to adjust seasoning. Set out four plates and place one won ton skin on each plate, then place fish mixture on top in an even layer. Add second skin, then more fish mixture. Top with third skin, then divide remaining fish mixture between the four plates on top of last layer. Sprinkle flower petals over top to garnish.
Serve immediately. Serves four. Pair with a crisp Gruner Veltliner.Continue reading
With Valentine's fast approaching we wanted to share this oh so simple way to impress. Be sure and acquire some extra fresh sushi grade Ahi Tuna for the purpose.
1/4 pound Ahi, sliced into sashimi
1/2 avocado, thinly sliced
1/4 cup chopped macadamia nuts
Arrange ahi and avocado on platter. Pour ponzu over fish so there is excess on platter, about 2 tablespoons. Sprinkle ahi and avocado with sea salt, then macadamia nuts.
Serve immediately. A nice appetizer for two with some tasty bubbles.Continue reading