Salmon Tataki

Tataki is a Japanese term for fish that is quickly seared or cooked over high heat, leaving the inside still raw. Paired with a tangy and spicy sauce, it becomes an unforgettable experience. A perfect appetizer for festive occasions. All our recipes are sourced fromgodfisk.no

Photo: Studio Dreyer-Hensley

Method

To make tataki, ensure that the salmon is of high quality. Preferably use fillets. Make sure the salmon is fresh, or has been frozen for at least 24 hours.
Heat a frying pan with neutral oil.
Sear the fish quickly, until it just garners color on each side.
Immediately wrap the fish in plastic wrap and store it in the refrigerator for 2-3 hours to set.
Then, optionally, place it in the freezer for about 30 minutes.
Slice the fish into neat slices about 1-2 cm thick.

Sauce

Mix sake, soy sauce, white wine, and mirin.
Finely chop the onion, celery, and pickles, and add them to the sauce along with capers.

Serving

Serve the salmon tataki with sauce and salad. Feel free to drizzle some sauce over the salmon at serving time.

TipsMirin can be purchased at international grocery stores, and sake at the wine shop. If you cannot find mirin or sake, you can substitute with an equivalent amount of white wine.

Salmon Tataki

Ingredients

Sauce

Serve with

Method

Sauce

Serving

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