Recipe by: Spago Executive Chef Cameron Lewark
Servings: 8 appetizers (Serve leftover sauces with seafood, salad, or grilled meats.)
Prep Time: 1 hour
Ingredients: 24 oz. thinly sliced sashimi (e.g. ahi, snapper)
- 1/2 c. edible flowers (e.g. sweet William, begonias, pansies, borage)
- 6 cucamelons cut in half (or 1 cucumber, seeded and thinly sliced)
- 2 lemon cucumbers, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 c. hearts of palm, thinly sliced
Beet Wasabi Sauce
- 1/2 c. cooked red beets
- 1/4 c. powdered wasabi
- 1/4 c. rice-wine vinegar
- 1/4 c. pickled (sushi) ginger
- 1 egg yolk
- 1 1/2 c. grapeseed or vegetable oil
Place first 5 ingredients in a blender and mix on high until smooth. Reduce blender speed to low and slowly add oil until mixture is the consistency of mayonnaise.
Creamy Miso-Yuzu Sauce
- 1/4 c. & 1 tsp. white miso
- 1/4 c. Dijon mustard
- 2 c. yuzu juice*
- 2 tsp. yuzu kosho paste*
- 1 egg yolk
- 1/4 c. mayonnaise
- 2 c. pickled ginger (store-bought)
- 1/4 c. & 1 Tbsp. sugar
- 1 c. peanut oil
- pinch salt & pepper
In a blender, add first 8 ingredients and blend on high 30 seconds. Reduce speed and slowly add peanut oil. Add salt and pepper; blend a few seconds to combine. Adjust seasoning to taste.
White Soy Vinaigrette
- 1/2 c. simple syrup
- 1/4 c. lemongrass vinegar**
- 1 c. white soy sauce
- 2 Tbsp. yuzu juice
- 1/2 c. extra virgin olive oil
Place first four ingredients in stainless steel pot and bring to a simmer. Cool. Whisk in olive oil.
Plating: Place fish on plate, drizzle with lemongrass vinaigrette, add dollops of beet and yuzu sauces; garnish with cucumbers and flowers. (There is no wrong way to plate this dish. Be creative!)
* Asian ingredients are available at TJ’s Party Pantry, Alua St., Wailuku; and in most supermarkets’ oriental food sections.
**Available at Fustini’s in The Shops at Wailea
1. Chef Cameron Lewark takes host Diane Lane through the finer points of carving sashimi.
2. Using a sharp knife, start your cut just behind the collar and move the knife along the spine toward the tail.
3. Skin the filets with your blade, removing any pin bones, and cut in half lengthwise to create bite-sized slices.
4. Moving the filet to the closer edge of your cutting board keeps your hand from hitting the board, and creates more stable cuts. Don’t saw the flesh; sashimi should be sliced with a single cut, drawing the knife toward you.