Pan Seared Ahi
with Soy-Honey and Wasabi Sauce
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Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.
Active time: 20 min Start to finish: 30 min
For Ahi
- ½ cup mirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- ¼ cup rice vinegar (not seasoned)
- 1 tablespoon finely grated peeled fresh ginger
- 4 Ahi Steaks ¾ to 1 Inch Thick
For Sauces
- 2 tablespoons soy sauce
- ¼ cup honey
- 1 tablespoon fresh lime juice
- 2 teaspoons wasabi powder
- 1 tablespoon water
Accompaniment: lime wedges
Marinate Ahi: Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, and marinate, covered, at room temperature 10 minutes. Preheat broiler.
Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl. Sear fish, in and lightly oiled pan over med. to high heat until fish is just cooked through, Leaving the center Slightly Rare. about 3 minutes per side @ 1" thick.
Serve Ahi drizzled with sauces.
Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.
Makes 4 servings.
