Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce, Inspired by Life of Pi — Sheldon Simeon
Ingredients for the Sauteed Onaga:
About 2 tablespoons of canola oil (enough to coat the bottom of the pan)
Four 6-ounce skin-on fish fillets (like striped bass or salmon)
Fine sea salt
Freshly ground white pepper
Heat the oven to 400 degrees. Heat the oil in a large, oven- and flame-proof sauté pan on the stove top until the oil is very hot, but not smoking.
Season the fish on both sides with salt and pepper and dust with Wondra flour. Blow off excess.
Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stove top over medium heat until golden brown on the bottom, about 3 minutes.
Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes.
Ingredients for the Namasu:
1 English cucumber, cut in half, length wise and sliced thinly
2 ounce carrots, sliced thinly
2 ounce daikon, sliced thinly
1/2 cup rice vinegar
1/4 cup Sugar
A pinch of kosher salt
Combine cucumber, carrots, and daikon in a bowl. Mix and set aside
In a small pot heat rice vinegar, sugar, and kosher salt over medium heat. Gently mix until sugar is dissolved.
Once sugar is dissolved pour over cucumber mixture. Let cool completely in refrigerator
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