Japanese Seared Tataki Bonito Print Email

(Katsuo Tataki)

12 ounces fresh yellowtail jack tuna (katsuo bonito, skipjack, aku)
1/3 cup spring onions, thinly sliced into shreds
Oil, to grease pan
1 inch young ginger, finely shredded
1-2 cloves garlic, minced
1/2 lemon, thinly sliced
1/3 cup Ponzu Dipping Sauce
leaf or butter lettuce leaves

Heat a lightly greased frying pan. Sear the fish until the outside of the flesh just turns white. Using a pair of chopsticks, turn and sear the other side, then immediately chill in the refrigerator or freeze to stop the fish from cooking further.

Once the fish has cooled, dab away any moisture and marinate the whole fillet in half of the spring onions, ginger, garlic, lemon and half of the Ponzu Dipping Sauce. Pat the fish with the side of a knife to help the sauce penetrate. Chill in the refrigerator for a minimum of 10 minutes. Cut the marinated fish into small slices 1/2-inch thick.

Arrange the fish and lemon slices on a bed of lettuce. Sprinkle the remaining sliced spring onions, ginger and garlic over the fish. Serve chilled or at room temperature with the remaining Ponzu Dipping Sauce.