Chef George Tarrosa
Tsunami's Caramelized Ono with Strawberry Papaya Salsa
Tsunami's Caramelized Ono with Strawberry Papaya Salsa
Rated 5.0 stars by 1 users
Category
Entree
Servings
4 servings
Prep Time
1 hour
Cook Time
25 minutes
Author:
Chef George Tarrosa
Tsunami Sushi is a very popular sushi restaurant in Huntington Beach, California, known for this entrée.
Ingredients
-
1 ounce Grand Marnier
-
1 ounce Mirin Sake
-
1 ounce soy sauce
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4 7-ounce ono fish filets (Halibut may be substituted)
-
Salt and pepper to taste
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2 tablespoons oil (combine 1 tablespoon each of toasted sesame seed and canola oil)
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4 cups Calrose Rice, cooked (follow cooking directions on package)
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2 tablespoons minced peeled garlic
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1 tablespoon canola oil
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1 tablespoon sesame seeds, toasted
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1/4 cup organic green onions, chopped
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Salt and pepper to taste
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1 Strawberry Papayas, peeled, seeded and cut into small dice
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2 South African Baby Pineapples, peeled, cored and cut into small dice
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1 large tomatillo, paper removed and chopped into small dice
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1/4 cup Maui Onions, peeled and minced
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1/4 Organic Bell Pepper (use Red Bell Pepper) seeded and minced
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1/2 Pasilla Pepper, seeded and minced
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6 sprigs organic cilantro, chopped into small pieces
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1 tablespoon sugar
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1 tablespoon salt
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1 plantain banana (use green plantain banana)
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1/4 Organic Bell Pepper (use red Bell Pepper)
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1/4 cup sugar
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1 teaspoon canola oil
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1/2 teaspoon ground cinnamon
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1 teaspoon vanilla
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2 tablespoons canola oil
Deglazing Liquid
Ono Fish (Wahoo)
Rice
Strawberry Papaya Salsa
Garnish
Directions
Ono Fish
Season fillets of Ono (Wahoo) with salt and pepper on both sides. Heat a large sauté pan until smoking lightly. Add oil and fish.
Cook for about 2-3 minutes or until golden brown, turn over and pour deglazing liquid directly over fish.
Continue cooking until liquid is almost dry (should take about 1-2 minutes). Turn off heat and set aside.
Rice
Heat a large sauté pan and coat with the oil. Add the fresh garlic and cook until light brown (about 30 seconds).
Add the cooked rice, salt and pepper, sesame seeds and the green onions. Cook and mix in pan for about 2 minutes.
Strawberry Papaya Salsa
Mix all ingredients and set aside in refrigerator.
Garnishes
Peel plantain and slice lengthwise into paper thin strips. Brush with vanilla and fry in oil until light brown.
Remove from pan and drain on paper towels. Dust with cinnamon and sugar.
Fry the red bell pepper in the hot oil until the skin is black. Wrap in plastic wrap for 10 minutes.
Remove and peel off the black skin. Cut into diamond shapes.
Plating
Using a 12 to 13 inch plate, place the rice in the middle, lay the fish on top. Cover the fish with the salsa, add fresh cilantro sprig on top of salsa.
Place red bell pepper diamond shapes in each corner of rice. Top with vanilla sugar plantain.
Recipe Note
The success of this recipe is to thoroughly read the recipe prior to preparation and have all ingredients prepared and ready to use before actual preparation of each component.
Filed in:
Clean,
Dinner Party,
Entree,
Fusion Japanese Cuisine,
Hearty,
Maui Onions,
Minced Garlic,
Ono Fish Filet,
Organic Bell Pepper (Red),
Organic Bell Peppers,
Organic Cilantro,
Organic Green Onions,
Pasilla Pepper,
Pasilla Peppers,
Pescatarian,
Plantain (Green),
Plantain Bananas,
Seasoned Rice,
South African Baby Pineapple,
South African Baby Pineapples,
Strawberry Papaya,
Strawberry Papaya Salsa,
Tomatillos,
Tsunami's Caramelized Ono with Strawberry Papaya Salsa,
Whole
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