Spicing Up Sashimi Cajun-style

This week chef D.K. Kodama of The Counter visits the show to prepare an ono fish dish. This show aired originally in April 2009.

CAJUN SEARED WHITE TUNA SASHIMI WITH YUKKE SAUCE

* 4to 5-ounce white tuna block (walu)
* 2 tablespoon soy sauce
* 1 tablespoon Cajun blackening seasoning mix
* 1/4 cup thinly sliced Maui sweet onions
* 1 tablespoon fresh, handpicked cilantro leaves
* 4-5 thinly sliced red jalapeno pepper rings
* 4 tablespoons Yukke Sauce (recipe follows)

Brush all sides of the white tuna block with soy sauce; let marinate for 15 minutes.

Coat all sides of the white tuna with the Cajun spices. Quickly pan-sear all sides for 10 seconds. Remove and chill in the refrigerator before serving.

To serve, slice seared tuna “sashimi style” and arrange slices on a serving plate. Pour the yukke sauce over the slices and garnish the top with sliced Maui onions, cilantro and red chili pepper rings. Makes one serving.

For Yukke Sauce:
* 1/2 cup soy sauce
* 6 tablespoons sugar
* 1 tablespoon minced fresh ginger
* 1 teaspoon minced garlic
* 1/4 teaspoon crushed red chili flakes
* cornstarch slurry (mix 2 tablespoons water with 1 tablespoon cornstarch)
* 1 teaspoon sesame oil
* 1 tablespoon fresh lemon juice

In a small sauce pot, combine and bring to a simmer soy sauce, sugar, ginger, garlic and red chili.

Add and whisk in the cornstarch slurry to thicken. Cool to room temperature. Blend in the oil and juice.

Makes 1/2 cup.

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