Are you looking for something exciting and delicious to enhance your seafood dishes, especially sashimi? Look no further than Tahitian-style sashimi sauce! With a unique blend of Polynesian flavors, this sauce marries the richness of coconut with the tanginess of citrus, making it an irresistibly flavorful accompaniment to your favorite sashimi recipes. Whether you prefer ahi, tuna, salmon, or any other seafood, this sauce is sure to highlight the natural flavors and create an unforgettable culinary experience.
Here are our top 7 tried and tested recipes!
NEW STYLE HAMACHI SASHIMI WITH CURRY OIL
Steps:
- Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup.
- In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once.
- Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.
TAHITIAN STYLE SASHIMI SAUCE
Make and share this Tahitian Style Sashimi Sauce recipe from Food.com.
Provided by PupukeaCookie
Categories Onions
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix all ingredients together. Serve with thinly sliced sashimi. Use as a dipping sauce for sushi too.
Nutrition Facts : Calories 113.3, Fat 7.8, SaturatedFat 0.7, Cholesterol 0.2, Sodium 997.5, Carbohydrate 10.6, Fiber 1.1, Sugar 2, Protein 1.3
NEW STYLE SASHIMI
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
- Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
- Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
- This recipe may also be followed using shellfish, beef or tofu.
- Combine in small bowl.
- Combine in small bowl.
SASHIMI, CHINESE STYLE
Provided by Jason Epstein
Categories easy, quick, appetizer
Time 15m
Yield 6 first-course servings
Number Of Ingredients 8
Steps:
- Mix the first 6 ingredients in a shallow bowl, add the fish and toss gently to coat. Let stand for 10 minutes. Spoon fish neatly onto chilled plates; garnish with cilantro.
TAHINI SAUCE
Have you ever wondered how they make that awesome tahini sauce at the Mediterranean restaurants? Then this recipe is for you! Super easy and it tastes just as good. Serve with your favorite falafel sandwich or chicken shawarma!
Provided by Reem Chavez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well. If not using immediately, place in a sealed container and refrigerate until use.
Nutrition Facts : Calories 48 calories, Carbohydrate 5.5 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 84.1 mg, Sugar 4.4 g
TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
Provided by Nif_H
Categories Polynesian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
- Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
- Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
- Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
- Variations:.
- Saute a minced onion after you saute the shrimp and simmer in the sauce.
- Use evaporated milk instead of cream.
- Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.
NOBU'S NEW STYLE SASHIMI
New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution to the problem.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
- Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
- Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.
Tips:
- Choose the freshest fish possible. The quality of the fish will make a big difference in the taste of the sashimi.
- Use a sharp knife to thinly slice the fish. This will help to prevent the fish from tearing and will make it easier to eat.
- Serve the sashimi immediately after it is sliced. This will help to preserve the flavor and texture of the fish.
- Use a variety of dipping sauces. This will allow your guests to choose the flavor that they prefer.
- Garnish the sashimi with fresh herbs and vegetables. This will add color and flavor to the dish.
Conclusion:
Tahitian-style sashimi is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a light and refreshing meal, give Tahitian-style sashimi a try. You won't be disappointed!
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