John Myers
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Flamed Cobia Sashimi with Lettuce and Soy Glaze
The perfect flamed cobia sashimi with lettuce and soy glaze recipe with a picture and simple step-by-step instructions.
Marinade:
- 20 g Wasabi
- 100 g Sushi mayo
- Green food coloring
- 100 ml Sesame oil
- 100 ml Soy sauce
- 50 ml Sugar syrup
- 30 ml Sushi vinegar
- 5 ml Fish sauce
- Sriracha sauce
Salad:
- 1 Pc. Cucumber
- 5 Pc. Spring onions
- 100 g Samphire
- 50 ml Sesame oil
- 50 ml Sushi vinegar
- Lime juice
- Salt
- Cress
- Mix all the ingredients for the marinade together and place the boneless cobia fillet in it.
- Cut the cucumber and spring onions into wafer-thin strips and mix with the samphire.
- Mix the Wasabi and Mayo and color it green if necessary, so that an intense color is created.
- Place the vegetables in ice water about 30 minutes before serving so that they become crisp.
- Remove the cobia from the marinade and reduce part of the marinade to an oil-like consistency. Flame the fish in the beefer on the lower level.
- Marinate the vegetables for about 10 minutes.
- First put the wasabimayo in the small plates. Slice the cobia thinly at an angle and place on the plate. Turn the lettuce into a turret and place it on the side of the fish. Garnish with various cress. Draw up the Soyaglaze in pipettes and add to it.
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