Sunday, April 25, 2010

Seabass + Spicy Tuna Sunday Funday

Sundays are usually fish night in the house.  It's because we do our food shopping on Sundays, and fish is just a great way to end the decadent weekend... like a weekend palate cleanser, if you will.

So, tonight we had ourselves a grilled japanese seabass, dandelion greens and spicy tuna handrolls.  This dinner was quite the feast, though we like to tell ourselves it's the "healthy palate cleanser" Sunday meal.  Take a look:

Pan fried Japanese Seabass:
This recipe is super simple, and is mostly about the prep and quality of fish. 
  • 2 nice cuts of Seabass, with skin (about 3/4" thick)
  • about 2 tsp salt
  • about 1 1/2 tbsp Olive Oil
  • handful or 1/2 stem chopped green onion
  1.  Wash sea bass quickly and pat dry with paper towel.  Set down on cutting board
  2. Season with salt on both sides, and let sit for about 5 minutes.  (Sometimes I'll pepper it up, for a kick)
  3. Meanwhile, heat oil in a non stick frying pan until it lets off some steam and is hot enough for the fish.
  4. Set heat to a medium setting and place fish onto pan, skin side up.  Cover immediately to allow the fish to steam and cook through.  Keep an eye on the fish, and be prepared to flip once the meat feels slightly firm to the touch (should happen in about 3-4 minutes)
  5. Flip the fish and remove the cover, so the skin can get nice and brown.  Turn up the heat to medium high, and remove after 25-30 seconds.
  6. Voila!  The fish is done.  It's that simple.  Enjoy the buttery goodness that this fish naturally has to offer. 
Now it's onto the other part of this decadent fish meal...

Spicy Tuna Handrolls
Ingredients for spicy tuna
  • 1/4 lb Negitoro (Packaged tuna, finely processed and mixed with chopped green onion)
  • 1/4 c Kewpie mayonnaise
  • 1/4 c Sriracha Hot Sauce
  • 2-3 tbsp Layu or Rayu (Chinese or Japanese Chili Oil)
  • 1-2 tsp Ichimi Togarishi (Japanese Red Pepper)
  • 1/2 stem of chopped green onion 
Additional ingredients for serving
  • Steamed white sushi rice
  • Nori
  • Wheat-free Tamari
  • Wasabi
  1. This is super simple!  Take all the spicy tuna ingredients except the green onion... dump them in a large bowl and MIX!  Taste, and add more sriracha if it doesn't have enough kick, or add more mayo to tone it down a bit
  2. Once you're pleased with the flavor of the tuna, pour in the green onion and fold it into the tuna mix. 
  3. Serve with pieces of Nori and a bowl of rice to make handrolls with.  And, in little sauce dishes, pour some wheat-free Tamari and a dallop of wasabi for guests to dip the rolls into
For the dandelion greens, I sauteed them with garlic and olive oil.  Then, served them up seasoned with salt and a little yuzu juice (lemon juice can easily be used as a substitute).  This was a delicious Sunday evening, and oh so simple.


  1. These tuna handrolls look incredible! Nothing better than super-fresh fish. I had a delicious dinner, but I want these instead! -Maggy @ThreeManyCooks

  2. Maggy, thanks for coming by and commenting! They tuna rolls are so easy, and SUCH a crowd pleaser. Sometimes, we'll make the fried rice cakes also to put them on (Ala Katsuya, or other hip Sushi restaurants). - Angela

  3. You can come over and make this...I will break out the wasabi grater. :)

  4. Type A, Sounds great! We've gotta do that sometime soon. I've only had fresh wasabi ONCE!

  5. oooohhhhh angela's spicy tuna! the best ever!!!


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