Fluke Sashimi in Jalapeno sauce

By Natsuko Kure
September 10, 2013
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Author Notes: It's the most common for Japanese to have Sashimi with just soy sauce and wasabi. But sometimes I need spicy and exotic flavor. I hope you enjoy this Chinese/Mexican fusion Sashimi.Natsuko Kure

Serves: 2-4

  • 1/2 pound fluke (or white fish)*, thinly sliced
  • 1 tablespoon chives, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 dried red pepper, seeded
  • 1 1/2 tablespoons olive oil
  • Salt & Pepper to taste
  • {sauce}
  • 1 jalapeno, seeded and finely chopped
  • 1 tablespoon Soy sauce
  • 2 teaspoon white vinegar
  • 1 teaspoon oyster sauce
  • 1 teaspoon sake
  • 1 pinch sugar
  • Additional Notes: *I recommend fluke, tilapia, red sea bream, mullet, or striped bass. They should be extremely fresh.
  1. Heat a skillet over medium heat. Add olive oil, and brown garlic (for about 2 min). Drain garlic on paper towels. (save the flavored olive oil*)
  2. Combine {sauce} ingredients and remaining olive oil*
  3. Arrange fluke in a serving dish. Drizzle the sauce over the fluke. Sprinkle chives, and Crush and sprinkle fried garlic on top. Salt and pepper (optional).

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