Fish used was Aku, but you can practically use any fish you would like. Recommended: Aku, Ahi, Mahi, Ono
1. Heat oil in pan to medium/medium high
2. Get your desired fish and make sure it’s completely dry
3. Fully chill/toss in freezer for ~10 mins to chill (Makes it easier to not overcook the fish)
4. Coat with your favorite furikake. (This is aku and I used a katsuo-based furikake so that it would match better). (Katsuo is the Japanese equivalent to aku)
5. Place fish in pan and let cook for ~20 seconds. (This is an ~1.5”x1.5” block of aku)
6. Turn fish 90 degrees onto uncooked side
7. Repeat until all sides of fish are cooked
8. Place seared fish into freezer for ~10 minutes (this will help stop the cooking process and firm up the fish for easier cutting).
9. Use a SHARP knife to cut the fish into sashimi-thick pieces.
Suggested accompaniments are ponzu or a spicy aoli sauce for dipping.
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