the final dish
We made a Papio (Jack) we caught a while back and froze it for dinner tonight. We prepared it two ways: Tempura (fried) and Sashimi (raw). This is how we did it step by step.
We started with this
Then we filleted it
Cut off the scale like piece by the tail
Made initial cuts on the top and the bottom with a sharp knife
Ran the blade along the spine to remove the first fillet
Looks like this
Did the other side
Removed the bones
Removed the skin from one fillet and cut into small pieces for sashimi (left) and scored the other with the skin on (right)
Cooking the fish
Put tempura batter and water into a metal bowl
Added Garlic Salt and Pepper and mixed well to the consistence of a thin milk shake
Dipped the body into the batter
We are frying the bones not only for presentation, but also because the meat near the bones and by the head is some of the most tasty. Plus sucking on the eyeball is a delicacy (you don't eat it just suck the juices out and spit out the rest)
Lightly fried the fish less than an minute because it is so thin and delicate. Batter should be a light golden color
Plated
Top of the Plate
The fried fillet was placed on the fried bones
Bottom of the Plate from Left to Right
- Ahi Poke
- Sashimi from one fillet
- Fresh cherry tomatoes from our lanai
- Steamed white rice with furikake (dried seaweed) topping
It was ono (delicious).