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Tataki Marinade Yellowfin with Capers
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gonefishin View Drop Down
Master Chef
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    Posted: 04 December 2013 at 21:37
Tataki Marinade Yellowfin with Capers




  •   Yellowfin
  •   6 tablespoon Soy Sauce 
  •   6 tablespoon Rice Vinegar
  •   Onion
  •   Olive Oil
  •   Rice Noodles
  •   Rosemary
  •   Capers
  •   Salt
  Mix Soy and Rice Vinegar in a bowl, cut the Tuna (or substitute) into square chunks and place in marinade for 30 minutes.  Cut onions into wedges and cook through with olive oil.  

   Next I heated some Olive Oil and placed a large sprig Rosemary.  This was going to be used for frying the crispy Rice Noodles.  Cut some dried rice noodles into 4" long pieces, Place in very hot oil.  The noodles should puff up and come out fried and crispy, these will be used for garnish.  Cook, then place on plate with napkin.  

     Next you'll cook the fish in a pan that is good and hot.  I used a little of the rosemary oil in the bottom of the pan, cook each side of the Yellowfin until there was slight color then flipped...finish the second side and remove from the pan to rest on another plate.  

   To plate:  Place the noodles on the bottom of the plate, place the fish, piece of onion, a couple of capers, a small bit of the rosemary olive oil and topping salt.  

   Now...this plate turned out nice, good flavor.  But it needed a bit of topping salt to make it pop, the soy marinade wasn't enough.  Also, my rice noodles did puff up, but all of them did not turn out crispy as I had hoped. 
Enjoy The Food!
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2013 at 23:30
Dan, that is truly a work of art there, inspirational in its elegant simplicity ~ well done!

I did a little digging, and found this information on tataki at WikiPedia:

Quote Tataki (Japanese たたき: "pounded" or "hit into pieces"), also called tosa-mi, is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or in a pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).

The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.

Interesting stuff, and I wish I had such fine tuna available with which to try this!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2013 at 00:07
Dan. Phenomenal sublime presentation and gorgeous dish. Shall be preparing. Happy holidays. Margaux.
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2013 at 02:46
What an outstanding presentation Dan!
I'll confess to being a bit surprised at the extra salt being needed...especially topped with capers.
I have to prepare an appetizer for dinner with friends Saturday evening, and you've given me a few idea.....will check back and let you know how it all came out.Thumbs Up
Go ahead...play with your food!
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Points: 230 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2013 at 06:39
Looks amazing, have you been watching MasterChef?
Check out some more recipes and reviews - www.addtotaste.co.za
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gonefishin View Drop Down
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Originally posted by TasunkaWitko TasunkaWitko wrote:

Dan, that is truly a work of art there, inspirational in its elegant simplicity ~ well done!

I did a little digging, and found this information on tataki at WikiPedia:

Quote Tataki (Japanese たたき: "pounded" or "hit into pieces"), also called tosa-mi, is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or in a pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).

The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.

Interesting stuff, and I wish I had such fine tuna available with which to try this!

    Hi Tas...thanks for the kind words :)  This really is a very simple dish, nothing over the top at all.  I was hoping to get the crispy rice noodles done right.  I'll try again, and keep my eyes and ears open for any advice.  
 
     For not living near the sea, I really am lucky that we have such a variety of places to get good fresh fish from.  Of course, I'd trade it all in for a nice pond/lake/river/creek on my own property.  Heck with that fresh bought fish! 


Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan. Phenomenal sublime presentation and gorgeous dish. Shall be preparing. Happy holidays. Margaux.

   Thanks Margi Smile  Hope you and yours are having a great Holiday!

Originally posted by Hoser Hoser wrote:

What an outstanding presentation Dan!
I'll confess to being a bit surprised at the extra salt being needed...especially topped with capers.
I have to prepare an appetizer for dinner with friends Saturday evening, and you've given me a few idea.....will check back and let you know how it all came out.Thumbs Up

    I was surprised too.  The soy I used is low in sodium, for soy...and I did let the chunks dry a bit on a napkin before cooking.  While I can think about presalting the tuna...I wouldn't recommend it unless you were confident about the salt levels in your soy.  I look forward to seeing some of your ideas!  i was thinking the same thing...you can run this in so many different directions and combinations.  

   I still like the idea of the crunchy component, and think the rosemary oil was a nice way to bring the herb...and aroma into the dish (though I didn't pull off the crispy part).  Between different sauce patterns, or herbs added...I'll have to revisit this idea in the future with various flavor combinations.


Originally posted by Addtotaste Addtotaste wrote:

Looks amazing, have you been watching MasterChef?

    Hi AddtoTaste!  Thanks for the kind words :)

  I do watch Masterchef...I think the last one we saw was with those incredible kids, that was amazing!  We couldn't believe our eyes when we were watching it Confused
Enjoy The Food!
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africanmeat View Drop Down
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2013 at 12:16
Wow it looks like a picture . i will add it to my screensaver
the taste must be incredible, a good mix of flavours.
thanks.
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Rod Franklin View Drop Down
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Very pretty. Looks mighty tasty too.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2013 at 16:43
   Thanks Ahron and Rod.  If I were to do these again, I think I would make a few additions.  It would be nice to have a very thin slice of hot pepper underneath the onion...or maybe some wasabi.  Fresh wasabi would be perfect...it's so hot and fresh...but the heat is intense and then gone in an instant.  But I've never seen it for sale locally.  Also, either a small leaf of cilantro or a cilantro foam.
Enjoy The Food!
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