Rolling diced devilfish
This recipe calls for two types of Devilfish, and while orange roughy is a dead ringer for devilfish, both tuna and yellowtail fight like hell when they’re on the line, so, I say, close enough! Let’s get dicing!
Ingredients
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1/2 lb sushi grade tuna – diced
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½ lb sushi grade yellowtail - diced
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1 ripe mango – finely chopped
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2 ripe medium avocados – Chopped
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Black sesame seeds
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2 tsp Tajin
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Dash of salt and lime juice
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How to
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Dice up the avocado, put in small bowl and toss with a dash of salt and lime juice, lightly mashing it. Mince up the mango, add to a separate small bowl, toss together with two teaspoons of Tajin, set aside.
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In a medium bowl whisk together the coconut oil, mirin, soy sauce, lime juice, aminos, chili oil, ginger and chives, set aside.
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Making sure your fish is cold, select a glass or marble cutting board to slice and dice your fish on. Do not use wood (bacteria) and do not use plastic (micro plastics). Add to the marinade bowl and toss together. Let stand for 5-10 minutes.
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In a circular mold (which I made out of two cookie cutters taped together since my Merchant Alliance rep is a slacker!) simply use a little vegetable oil to grease the inside and place on the dish you will be serving on.
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Add the avocado mash first, pressing down a bit. Then layer the mango mixture on top of the avocado and then top off with the fish mixture. Carefully remove the ring and finish with a touch of chili oil and sesame seeds. This recipe should make two – three inch wide servings.
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Serves 2-4
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Total time: 15 minutes
Dressing
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1 tbsp coconut oil
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1 tbsp mirin
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1 tbsp soy sauce
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1 tbsp lime juice
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1 tsp coconut aminos
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1 tsp chili oil
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½ tsp fresh ginger finely minced
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1 tbsp chives
