Pine Island Redfish Tartare, Yuzu Ginger Aioli, Sweet Soy, Red Chile Oil, Peanuy Furikake
Ingredients
- 3 ounces Pine Island redfish diced ¼-inch
- 1 teaspoon fresh lime juice½ teaspoon olive oil
- ¼ local cucumber sliced thin Sweet soy sauce (aka kecap manis) Red chile oil or chili crisp oil
Yuzu Ginger Aioli
- ¼ cup yuzu juice
- 1 teaspoon Microplaned fresh ginger
- 1 cup neutral oil
Peanut Furikake (This makes a lot. Use on everything!)
- 1 tablespoon soy
- 1 tablespoon sherry wine
- 1 tablespoon rice vinegar
- 1 cup sesame seeds
- 2 teaspoon sugar
- 1 teaspoon sea salt
- 2 cups ground roasted peanuts
- 6 sheets nori chopped as fine as possible in a food processor
Instructions
Yuzu Ginger Aioli
- Place egg, yuzu, and ginger in a blender . Blend on medium speed and slowly drizzle in oil until emulsified. Chill.
Peanut Furikake
- Mix soy, vinegar, and sherry in a small cup. In a dry skillet, toast sesame seeds on medium (it will take a few minutes). As they begin to get golden, add the sugar and salt, stirring constantly.
- Once seeds are nice and brown, remove skillet from heat and drizzle the liquid in and stir thoroughly. Cool on a cookie sheet. This mix must be cool before adding anything else.
- In a mixing bowl, stir cooled sesame mix with peanuts and nori.
Finish
- Toss diced redfish in lime and oil; add a small pinch of salt.
- Lay sliced cukes down and place tartare alongside. Drizzle with sweet soy, then yuzu aioli, then chile oil. Top with peanut furikake.
