Jul 14 2026
Restaurants›Sexy Fish Miami›Starter Recipe

Starter Recipe

Inspired by Sexy Fish Miami
Time40m
Serves2

Choose one from Yellowtail Sashimi, Tiger Prawn Tempura, Salmon Teriyaki, Heirloom Tomato Salad, Edamame Gyoza, Burrata

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Ingredients

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Yellowtail Sashimi

Tiger Prawn Tempura

Salmon Teriyaki

Heirloom Tomato Salad

Edamame Gyoza

Burrata

Method

Yellowtail Sashimi

  1. 1

    Prepare the Fish

    Slice the yellowtail fish into thin, even pieces and arrange them on a plate.

  2. 2

    Serve

    Serve with soy sauce, wasabi, pickled ginger, and chopped chives on the side.

Tiger Prawn Tempura

  1. 3

    Prepare the Batter

    In a bowl, mix the tempura batter with ice water until just combined; do not overmix.

  2. 4

    Heat the Oil

    In a deep frying pan, heat the vegetable oil to 180°C (350°F).

  3. 5

    Fry the Prawns

    Dip each prawn into the batter and carefully drop them into the hot oil. Fry until golden brown, about 3-4 minutes.

  4. 6

    Drain and Season

    Remove the prawns and place them on paper towels to drain excess oil. Sprinkle with salt and serve immediately.

Salmon Teriyaki

  1. 7

    Prepare the Marinade

    In a bowl, mix the soy sauce, mirin, and sugar until the sugar is dissolved.

  2. 8

    Marinate the Salmon

    Place the salmon fillet in the marinade for at least 30 minutes.

  3. 9

    Cook the Salmon

    Heat a non-stick skillet over medium heat. Cook the salmon for about 4-5 minutes on each side or until cooked through.

  4. 10

    Serve

    Sprinkle with toasted sesame seeds before serving.

Heirloom Tomato Salad

  1. 11

    Prepare the Ingredients

    Slice the heirloom tomatoes and gather the fresh basil leaves.

  2. 12

    Assemble the Salad

    In a bowl, combine the tomatoes and basil.

  3. 13

    Dress the Salad

    Drizzle with balsamic vinegar and olive oil, then season with salt and pepper to taste.

  4. 14

    Serve

    Toss gently and serve immediately.

Edamame Gyoza

  1. 15

    Prepare the Filling

    In a bowl, mash the shelled edamame and mix in minced garlic, grated ginger, soy sauce, and sesame oil.

  2. 16

    Fill the Gyoza

    Place a teaspoon of the filling in the center of each gyoza wrapper. Moisten the edges with water, fold, and seal.

  3. 17

    Cook the Gyoza

    In a skillet, heat a bit of oil over medium heat. Place the gyoza flat-side down and cook for 2-3 minutes until golden. Add water, cover, and steam for another 3-4 minutes.

  4. 18

    Serve

    Serve warm with additional soy sauce for dipping.

Burrata

  1. 19

    Prepare the Salad

    On a plate, place the arugula and top with halved cherry tomatoes.

  2. 20

    Add Burrata

    Tear open the burrata cheese and place it on top of the salad.

  3. 21

    Dress the Salad

    Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.

  4. 22

    Serve

    Serve immediately as a fresh starter.

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