Ginger | Alaskan Harvest Seafood Blog

Tuna Medallions with Sesame Crust

Filed under: Seafood Recipes — Tags: ahi, Alaskan Seafood, Albacore, Asian cuisine, chilies, easy recipe, fish, ginger, Pacific seafood, presentation, quick meal, Seafood, sesame, simple recipe, soy, Tuna —

The original recipe I found for this called for fresh ahi tuna - always a favorite; for something a little different, go the route I did: try wild albacore instead. I was able to buy a whole loin - solid meat, no waste - and have leftovers. This preparation is simple and quick, and looks beautiful on the plate. I have found a few similar versions online - this one comes from my own kitchen, and has the fewest steps and ingredients, although the sauce might take a little longer…got 5 minutes?

You will need:

1 fresh albacore tuna loin
1/2 cup sesame seeds
1/2 cup black sesame seeds
sesame oil
salt

And for the sauce:

sesame oil
soy sauce
rice wine vinegar
1 inch fresh ginger, minced
4 or 5 garlic cloves, smashed, peeled, and finely chopped
crushed, dried red chilies

1. Rinse the tuna loin under cold running water, and then set it out on a plate to come to room temperature. Meanwhile, whisk together equal parts soy, vinegar, and sesame oil to make the sauce. Add the garlic, ginger, and chilies and taste. Adjust seasonings or proportions accordingly. Pour the sauce into some lovely serving bowl you’re dying to show off, and set it on the table - it’s ready to go.

2. Slice the tuna into inch-thick medallions, cutting perpendicular to the length of the loin. Shake a liberal dusting of salt over the fish; turn each piece over and repeat.

3. Combine the sesame seeds in a bowl and mix them together with your hands. Then, dredge each tuna medallion in the seeds so that it is entirely coated on every side.

4. Heat a heavy splash of sesame oil in a skillet to medium high, and sear the tuna medallions, turning them once and taking care not to knock off the sesame crust. Cook only a couple of minutes - tuna should be warmed through but not cooked all the way; test one piece by cutting it in half - the color change should stop toward the center. Blot each piece dry on paper towels.

5. Serve immediately with the sauce either drizzled over the top or on the side.

We had ours with buttery wasabi mashed potatoes and blanched bok choy sauteed with black vinegar, soy sauce and salt.

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Steamed Fish with Scallions and Ginger

Filed under: Black Cod Recipes, Rockfish Recipes, Salmon Recipes, Seafood Recipes — Tags: asian fish, asian seafood, ginger, salmon recipe, scallions, steamed fish, whole fish —

This is a quick and beautiful presentation for whole, high-quality fish. Serve it with steamed rice and a spicy vegetable stir-fry for a colorful and heart-healthy meal for guests.

2 whole fish (about 2 lb each, such as rockfish or wild salmon), scaled, gutted and scored
1/2 cup sliced scallions
2 tablespoons fresh ginger, julienned
1/2 cup soy sauce
1/4 cup peanut oil
1 teaspoon sesame oil
1/2 teaspoon brown sugar
2 T Thai sweet chili sauce

1. Heat oven to 450°. Cover two baking sheets with aluminum foil. Rinse whole fish under cold running water, and season well on both sides with salt and pepper. Place one fish on each sheet.

2. Whisk remaining ingredients in a bowl and spoon the sauce over each fish, making sure some of the sauce gets into the scores on the skin side.

3. Seal the fish inside the foil, making a pouch rather than wrapping it tightly.

4. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.