Manta Ray Bay Hotel - Recipes, Blackened Sashimi

Chef Munn's recipes
	Blackened Sashimi
	Passionate Seafood
	Yapese Fish Chowder
	Vegetable Strudel
	Spicy Thai Beef Tenderloin

Blackened Sashimi

1 lb Fresh Fish Fillet
(preferably Yellowfin Tuna or Wahoo)
2 oz Manta Ray Spice Mix*
2 oz Vegetable Oil
8 oz Mayonnaise
2 oz Prepared Wasabi
1 oz Soy Sauce
1 oz Lemon Juice
Salt & Pepper to taste

*Available soon from our online shop. Cajun style "Blackened Fish Seasoning" found in most stores can be used as a substitute.

Trim fish into one or two long pieces about one inch thick. Roll fish in spice mix on a platter to coat liberally. Heat oil in heavy pan - cast iron is best, oil should be smoking hot. Those with smoke detectors may want to do this outside on a barbecue, just put your pan on the grill.

Very carefully put one fillet at a time into the hot oil for 3 seconds per side, remove and chill on a clean platter.

Combine mayonnaise, wasabi, soy sauce, lemon juice, salt and pepper - mix well. Check taste and adjust as required - some people like a stronger wasabi flavor or stronger lemon flavor, just add to your taste.

Slice the sashimi and arrange on a platter with a small bowl of sauce on the side, dip a piece of sashimi into the sauce and enjoy. Serves 4 to 6 as an appetizer. Only very fresh sashimi grade fish should be used.