Rockfish and Ponzu Sashimi
Recipe 1 of 2 by teammate Eric Keener for the HitchFire Project
Adventure. Community. Food. Naturally!
Watch the cinematic adventure of this recipe come to life in the video below!
The Meal:
As an appetizer, we started with a 3 week cold brewed spicy grapefruit ponzu over rockfish sashimi. It was decadent! For additional dish elevation, try aging your fish beforehand!
The second course of the evening was a risotto aux fruit de mer (fruit of the sea) served with Tabasco caviar pearls, squid ink tapioca chicharrons, and toasted homemade focaccia drizzled with fig balsamic vinegar and olive oil. That recipe is available by clicking here.
Ingredients
Fish filets*
Charred lemon
Spicy Grapefruit Ponzu (recipe here)
Strong sesame oil
Black sesame seeds
Citrus Sea Salt
Microgreens
Edible Flowers
Method:
Inspect filets for worms using candle light method (hold filets up to light to look for dark spots or worms). If wormy, don’t use it for sashimi.**
Per FDA guidelines, freeze fish in a commercial or deep freezer as regular home freezers are not cold enough to destroy parasites.
Remove filet and pat dry. Rub the charred lemon all over the filet then slice with very sharp knife.
Dress it with the rest of the ingredients (in order) and make it look pretty!
* The fish must be frozen under one of the following procedures, according to the FDA guidelines for raw fish consumption:
Held at - 4°F (-20°C) for 7 days (168 hours)
Frozen at -31°F (- 35°C) until solid and then held at that temperature for at least 15 hours.
Frozen at -31°F (- 35°C) until solid and then held at – 4°F (-20°C) temperature for at least 24 hours.
** We understand there is a risk of food borne illness by not freezing the fish filets per FDA guidelines. We assume that risk and mitigate it by a careful and meticulous inspection process, but do not encourage others to risk their health by doing so.