Sashimi of Snapper with Sea Urchin and Truffles Recipe

Name: Sashimi of Snapper with Sea Urchin and Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream); 1/4 cup sea urchin; 2 ounces ginger juice; 2 ounces soy sauce; 2 ounces yuzu juice; 2 ounces lemon juice; 2 ounces truffle oil; 1 ounce rayu (spicy sesame oil); 1 fresh truffle, julienne (optional); Japanese herbs (beni tate, baby shiso, baby negi); 2 ounces scallion oil, recipe follows; 1 bunch green onions; 1 cup olive oil; 2 tablespoons ginger juice; Salt

Servings: persons

2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream)
1/4 cup sea urchin
2 ounces ginger juice
2 ounces soy sauce
2 ounces yuzu juice
2 ounces lemon juice
2 ounces truffle oil
1 ounce rayu (spicy sesame oil)
1 fresh truffle, julienne (optional)
Japanese herbs (beni tate, baby shiso, baby negi)
2 ounces scallion oil, recipe follows
1 bunch green onions
1 cup olive oil
2 tablespoons ginger juice
Salt

1
Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate.
2
Puree sea urchin with a hand blender or a small bar blender.
3
With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil.
4
Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil.
5
Quickly blanch green onions in hot water and shock immediately in ice water.
6
Squeeze out the water from the green onion and place in blender with the olive oil.
7
Add the ginger juice, season with salt, and blend.
8
Strain through a fine sieve.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream), 1/4 cup sea urchin, 2 ounces ginger juice, 2 ounces soy sauce, and more.

Yes, Sashimi of Snapper with Sea Urchin and Truffles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sashimi of Snapper with Sea Urchin and Truffles

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