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My fish store kindly agrees to cut both the salmon and sea bass into even sizes. One cube of salmon and one of sea bass can be enough for an appetizer. I add a second piece of salmon when serving for a main course.
3 slices salmon, cut into cubes (approximately 1 and 1/2 inches wide; about 3 cubes)
2 slices sea bass, cut into cubes (approximately 1 and 1/2 inches wide; about 3 cubes)
Extra virgin olive oil
Kosher salt
1/2 cup mayonnaise (low fat is fine)
zest of 1 lime plus 1/2 the lime’s juice
1/2 teaspoon sugar
2 teaspoons wasabi powder
2 teaspoons fresh ginger, finely ground
Marinate the fish cubes in the oil for half an hour – sprinkle with salt.
Heat a frying pan with approximately two tablespoons of oil, add fish and sear on all sides, leaving the centres of the salmon pink (rare). Let cook until done and move to a paper towel to cool. Try not to overdo the sea bass, as it will flake. Push skewer through one cube of each and set aside until ready to serve. Serve room temperature with sauce on side.
Here I have served the fish skewers on top of some Japanese soba noodles. When cooked, I rinsed with cold water and added enough toasted sesame oil to thinly coat.
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