1 (6 oz) Onaga filet
1 teaspoon Curry Powder
1/4 teaspoon Ground Coriander
Cayenne Pepper to taste
1 Tablespoon Vegetable Oil
1/2 cup Rice Wine Vinegar
1/2 cup Sugar
1 pinch Chili Flakes
2 each Shallots, thinly sliced
Micro herbs - optional
Truffle oil - optional
Caviar - optional
Hawaiian salt
Slice the shallots and place in a non-reactive bowl (ceramic or glass). Combine the vinegar, sugar and chili flakes, bring to a boil. Cool slightly and pour over the sliced shallots. The shallots can be prepared a day ahead. Combine all of the spices. Season the Onaga with salt then roll in the spice mixture, coating well. Shake off any excess spices. Sear the Onaga on all sides, drain on a paper towel, and then chill well. To serve, slice the Onaga thinly, and place on a serving plate in a single layer. Garnish with the pickled shallots, micro herbs, caviar and Hawaiian salt.
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