Tataki Marinade Yellowfin with Capers
Printed From: Foods of the World Forum
Category: Asia
Forum Name: Japan
Forum Discription: Japan
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3913
Printed Date: 26 March 2026 at 18:04
Topic: Tataki Marinade Yellowfin with Capers
Posted By: gonefishin
Subject: Tataki Marinade Yellowfin with Capers
Date Posted: 04 December 2013 at 21:37
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Tataki Marinade Yellowfin with Capers inspired by http://www.elrestaurantedecasa.com/2013/11/tataki-de-bonito-marinado-con-alcaparras.html - Tataki de Bonito Marinado con Alcaparras 
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! |
Replies:
Posted By: TasunkaWitko
Date Posted: 04 December 2013 at 23:30
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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 http://en.wikipedia.org/wiki/Tataki - tataki at WikiPedia:
Interesting stuff, and I wish I had such fine tuna available with which to try this!
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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).Posted By: Margi Cintrano
Date Posted: 05 December 2013 at 00:07
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Dan. Phenomenal sublime presentation and gorgeous dish. Shall be preparing. Happy holidays. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 05 December 2013 at 02:46
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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.  ------------- Go ahead...play with your food! |
Posted By: Addtotaste
Date Posted: 05 December 2013 at 06:39
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Looks amazing, have you been watching MasterChef?
------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: gonefishin
Date Posted: 05 December 2013 at 13:15
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!
Thanks Margi  Hope you and yours are having a great Holiday!
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.
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  ------------- Enjoy The Food! |
Posted By: africanmeat
Date Posted: 06 December 2013 at 12:16
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Wow it looks like a picture . i will add it to my screensaver the taste must be incredible, a good mix of flavours. thanks. ------------- Ahron |
Posted By: Rod Franklin
Date Posted: 06 December 2013 at 13:27
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Very pretty. Looks mighty tasty too.
------------- Hungry |
Posted By: gonefishin
Date Posted: 06 December 2013 at 16:43
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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! |