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# 1
06-22-2009

Ingredients:

- 8 Oz. sashimi grade ahi
- 4 Tbsp. chopped green onions
- 2 Limes (squeezed)
- 2 Tbsp. soy sauce
- 2 Tbsp. wasabi
Recipe Instructions:

- Heat a skillet to medium-high heat
- Place the ahi steak down and sear till it's 1/4 the way cooked through, then flip to the other side
- While the ahi is searing, place wasabi, soy, green onions and lime juice into a small sauce pan
- Bring the mixture to a light boil, then remove from heat.

Nutritional Facts:
- Calories - 449
- Fat - 6g
- Carbohydrates - 0g
- Fiber - 0g
- Protein - 47g
# 2
06-23-2009
Now that's a very nice no carb recipe. Tasty and very Keto friendly! Also good any reason just for the protein itself.
# 3
06-25-2009
That was delicious. But I noticed after the fact that your wasabi already appears to be in a paste. Mine comes in a powder. Using 2 tbsp of the powder I swear I saw God for a couple of seconds after each bite. Next time I'll probably use less wasabi powder. God should only be seen occasionally.
# 4
06-25-2009
Mine came in powder form as well
. I just pre-made a bunch of it. I've noticed the kind you buy raw is way more intense than the kind in the tube.
. I just pre-made a bunch of it. I've noticed the kind you buy raw is way more intense than the kind in the tube.
# 5
03-04-2010
i actually had some ahi tonight with a different but still very easy and friendly recipe.
10oz ahi steak (costco had some amazing ones on sale at 9$ a lb!!! wild caught too)
5 tbs sake
2 tbs mirin
2 tsp chinese 5 spice powder
3 tbs soy sauce
3 scallions chopped
toss everything together in a dish and mix, add ahi and marinate for 1hr or as long as you like. fire up a non-stick pan, 1.5-3min per side and voila.
10oz ahi steak (costco had some amazing ones on sale at 9$ a lb!!! wild caught too)
5 tbs sake
2 tbs mirin
2 tsp chinese 5 spice powder
3 tbs soy sauce
3 scallions chopped
toss everything together in a dish and mix, add ahi and marinate for 1hr or as long as you like. fire up a non-stick pan, 1.5-3min per side and voila.
# 7
03-16-2010
whenever i buy any fish for sashimi or sushi, i go to the local japanese market. there i know the fish is fresh, the turnover is good, and it's not frozen previously or "re-freshed"
i have never bought ahi for sahimi though, i tend to stick with bluefin, big eye, etc....
i have never bought ahi for sahimi though, i tend to stick with bluefin, big eye, etc....
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