Houston Chef's Table by Arthur Meyer

Author:Arthur Meyer
Language: eng
Format: epub
ISBN: 9780762790937
Publisher: Lyons Press (R&L)

PERUVIAN SASHIMI WITH THREE SAUCES

TIRADITO TRES SABORES

SERVES 2

There is a strong connection between Peru and Japan, both historically and from a culinary viewpoint. Peru was the first Latin American country to establish diplomatic relations with Japan, allowing Japanese immigration in 1899. This dish points out the connection quite well.

2 garlic cloves, crushed

1 stalk celery, chopped

1 (2-inch) piece ginger, peeled and cut into ½-inch slices

½cup sliced leeks, white part only

½ cup diced white onion

1 cup whole milk

3 ounces sashimi-grade yellowtail fillet (hamachi) or other fresh fillet, minced

¼ cup lime juice

1 cup peanut oil

2 tablespoons white vinegar

Salt and pepper

1 tablespoon ají amarillo chile paste

1 tablespoon aji rocoto chile paste

1 small sweet potato, peeled and cut into 1-inch cubes

1 cup orange juice

1½ cups sugar

15 choclo (giant Peruvian) corn kernels (or other corn variety if necessary)

6 ounces sashimi-grade yellowtail fillet (hamachi), thinly sliced as for sashimi

Chopped green onion

Olive oil

Place the garlic, celery, ginger, leek, and white onion with the milk and enough water to cover in a saucepan and cook over low heat, simmering 2 minutes. Strain, reserving the liquid. Allow the poaching liquid to cool to room temperature.

Mix 3 ounces of minced fish with the lime juice, oil, vinegar, and poaching liquid. Season with salt and pepper. Refrigerate the sauce 2 hours.

Divide the sauce into 3 equal parts. Mix 1 part with ají amarillo chile paste, 1 part with rocoto chile paste, and leave the last part plain. Refrigerate until needed.

Simmer the diced sweet potato with the orange juice and 1 cup sugar until tender, about 8 minutes. Allow to cool.

Simmer the corn kernels in 1 cup water with ½ cup sugar. Allow to cool.

Arrange slices of yellowtail on plates. Sprinkle with salt and pepper. Lay the 3 sauces, in bands, across the fish slices. Top with green onion and a drizzle of olive oil. Add potato and corn on the side. Serve immediately.

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