Aloha Fish Company: Sea to Table
It was New Year’s Eve, and my husband and I were feeling homesick for Tokyo—not only for our families, but the food which is difficult to recreate here in Nashville. Serendipitously, my friend posted ...
This bright, fresh seafood dish is courtesy of Chef Jerry and Jennifer Cheung-Cline of Aloha Fish Co.
Ingredients
marinated ono
- 1/2 cup mirin
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chopped ginger
- 6-8 ounces Hawaiian ono
- 1 tablespoon oil
mango dragon fruit salsa
- 1/2 cup peeled and diced dragon fruit
- 1/2 cup peeled and diced fresh mango
- 1/4 cup diced sweet or red onion
- 1/4 cup chopped cilantro
- 1/4 cup diced cucumber
- 1 medium jalapeno, seeded, deveined, and finely minced
- 1/4 cup coconut milk
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lime juice
- 1 teaspoon flaked sea salt
- 1 teaspoon white pepper
Preparation
1. To prepare marinated ono, whisk together mirin, soy sauce, honey, and ginger in a bowl. Add fish to marinade, turning to coat; cover and refrigerate 20 minutes or up to 1 hour.
2. To prepare salsa, add all ingredients to a bowl and stir to combine. Season with additional salt and pepper to taste. Set aside.
3. Heat oil in skillet over medium high heat until hot. Add ono and sear 2-3 minutes on each side. Ono will be medium rare. If you like your fish cooked more than that, place in oven heated to 350F until desired doneness. To serve, spoon salsa over top of fish.
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