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sashimi grade mayonnaise garlic green onion cilantro peanut oil wonton skins rice vinegar soy sauce olive oil wasabi paste ground toasted sesame seeds sprouts leaves salmon ginger
Viewed: 29 - Published at: 5 years agoIngredients
- 3/4 pound sashimi grade tuna
- 2 tablespoons good quality mayonnaise
- 1 teaspoon Vietnamese garlic-chili sauce
- 2 tablespoon chopped green onion, white and green parts
- 2 teaspoons tobiko (flying fish roe)
- 1 tablespoon chopped fresh cilantro leaves
- Peanut oil, for frying
- 18 (3-inch-square) wonton skins
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 cup olive oil
- 2 tablespoons wasabi paste
- 2 teaspoons ground toasted sesame seeds
- 1 bunch radish sprouts
- 8 shiso leaves
- 1/4 pound smoked salmon, thinly sliced
- 1/2 cup sliced pickled ginger, for garnish
- 1 tablespoon tobiko (flying fish roe), for garnish
Method
- Cut 1/4 pound of the tuna against the grain into 12 thin slices.
- Finely chop the other 1/2 pound for the tartare.
- To prepare the tartare base, combine all the ingredients and mix well.
- Add the chopped fish and stir lightly to combine.
- To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees.
- Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown.
- Keep the wontons flat by using tongs to uncurl them.
- Using a wire skimmer, transfer to paper towels to drain.
- Allow to cool.
- In a bowl, combine all the ingredients for the dressing and mix well.
- To assemble, first roll the tuna slices up into rose-shaped bundles.
- Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
- Sprinkle the top of the each napoleon with the reserved radish sprouts.
- Drizzle 3 tablespoons of the dressing around each plate.
- Garnish with pickled ginger and tobiko.
- To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.
