Spicy Koi Fish Recipe
Spicy tuna, truffle aioli, caviar and citrus ponzu.
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Ingredients
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Spicy Koi Tuna
Truffle Aioli
Citrus Ponzu
Garnish & Assembly
Method
Spicy Koi Tuna
- 1
Prepare tuna
Keep the sushi-grade tuna very cold. Trim any sinew and dice the tuna into 1/4-inch small cubes or finely mince for a smoother tartare texture. Pat lightly with paper towel to remove excess moisture.
- 2
Mix spicy dressing
In a chilled bowl combine 3 tbs mayonnaise, 1 tbs Sriracha, 1/2 tbs gochujang, 1/2 tsp sesame oil, 2 tbs thinly sliced green onion, 1 tsp toasted sesame seeds, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk until smooth and balanced. Taste and adjust heat — add more Sriracha for heat or more mayo to mellow.
- 3
Combine
Fold the diced/minced tuna into the spicy dressing gently until evenly coated. Refrigerate while you make the other components for at least 10 minutes to allow flavors to meld, but no longer than 30 minutes to preserve texture.
Truffle Aioli
- 4
Whisk together 1/2 cup mayonnaise, 1 tsp fresh lemon juice, 1/2 tsp truffle oil, 1/2 tsp grated garlic, 1/8 tsp salt and a pinch (1/16 tsp) of ground white pepper until smooth. Chill in refrigerator. Taste after 10 minutes and adjust truffle oil (add a little more if desired) — truffle oil is potent, use sparingly.
Citrus Ponzu
- 5
In a small bowl combine 3 tbs soy sauce, 2 tbs yuzu (or combined 1 tbs lime + 1 tbs lemon), 1 tbs mirin, 1 tsp rice vinegar, 2 tsp diluted dashi (or water), 1/2 tsp sugar and 1/2 tsp grated ginger. Stir until sugar dissolves. Taste and balance acidity/salt: add a little more yuzu or a drop of water to soften if too strong. Chill briefly.
Garnish & Assembly
- 6
Plate the dish: Use a ring mold (2.5–3 inches) if available. Place the mold on chilled plate and spoon in the spicy tuna, pressing lightly to form a neat cylinder about 1 inch high. Carefully lift the mold.
- 7
Drizzle 1–2 tsp of the citrus ponzu around and slightly over the tuna to add brightness. Spoon 1–2 tsp of the truffle aioli in a thin line or dot pattern on top of or beside the tuna.
- 8
Place 1 tsp caviar on top of the tuna (or a small quenelle) and scatter microgreens or shiso leaves around. Sprinkle the snipped chives over the dish and add a light drizzle (about 1/2 tsp) of neutral oil to give a gloss. Finish with a tiny pinch of lemon or lime zest over the caviar for aromatic lift.
- 9
Serve immediately with 10–12 pieces of thinly sliced cucumber or crispy wonton chips on the side for scooping. Provide extra citrus ponzu on the side if desired.