You know how menus in Hawaii always have sesame crusted fish? I always assumed that was such a fancy way to prepare fish that I couldn’t do on my own. Turns out, it is actually super easy!
And SO delicious!
When I was meal planning, I thought I was going to make lettuce tacos w this ahi. But then the store didn’t have little gem lettuce and I didn’t want to buy an entire head of butter lettuce just for this (I already had romaine at home), so I reconfigured the dish in my head on the fly.
And turned it into a sushi bowl / poke bowl kind of thing.
Which was easy enough since many of the ingredients either overlapped with the original dish or were staples I had on hand.
For the dressing, I blended kimchi and mayo to make a spicy mayo sauce like they put on many of my fave sushi rolls.
The rest of the ingredients included:
- edamame
- green onion
- avo
- snap peas
- cucumber
- romaine
- sesame furikake
- white rice
Easy enough!
I let the fish thaw and then added white sesame seeds, black nigella seeds, and a ginger salt I got in Hawaii a few years back. After coating both sides I let it sit in the fridge like that until it was time to cook it (a few hours).
And then I seared each side on high heat for a few minutes until it was mostly cooked through.
Meanwhile I made the rice and dressing and chopped the rest of the ingreds.
And then finally, assembled it all (leaving the cucumber out of Kyle’s, of course). 😛
And now I’m dreaming I’m on Maui right now…
Cheers 😉
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