Spicy Koi Fish Recipe

Prepare tuna

Keep tuna chilled until ready. Using a very sharp knife, finely dice the sushi-grade tuna into small uniform 1/8–1/4-inch pieces. Place in a chilled bowl.

In a small bowl, combine 3 tbs mayonnaise, 1 tbs Sriracha, 0.5 tsp gochujang (if using), 0.5 tsp sesame oil, 0.5 tsp light soy sauce, 0.25 tsp sea salt and 1/8 tsp freshly ground black pepper. Stir until smooth and emulsified.

Add the sauce to the diced tuna and fold gently until evenly coated. Mix in 2 tbsp thinly sliced scallions and the minced fresno/jalapeño. Taste and adjust heat or salt as needed. Cover and refrigerate for 10–15 minutes to allow flavors to meld (keep chilled until assembly).

Just before plating, sprinkle 1 tsp toasted sesame seeds over the tuna and lightly toss.

In a small bowl, whisk together 0.5 cup mayonnaise, 1 tsp truffle oil, 0.5 tsp fresh lemon juice and 0.5 tsp minced garlic until smooth.

Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Adjust truffle oil to taste — start small because it’s potent. Cover and refrigerate; remove 10 minutes before serving so it loosens slightly for easier drizzling.

In a small bowl, combine 3 tbs low-sodium soy sauce, 1.5 tbs fresh yuzu or lemon juice, 1 tsp mirin and 0.5 tsp rice vinegar. If using, add 1 tsp bonito flakes and 1 tsp cold dashi (or water) to round out the umami.

Stir and let sit 5 minutes if using bonito to impart flavor, then strain out bonito flakes with a fine mesh sieve. Stir in 1 tsp thinly sliced scallion. Taste and adjust acidity or salt — the final sauce should be bright and balanced.

Arrange sesame crisps, fried wonton chips or toasted baguette slices on the serving platter (about 12 pieces). If using chips that can be topped, place a small spoonful (approximately 1 heaping tbsp) of the spicy tuna on each crisp. Alternatively, for a composed plate, place a mound of spicy tuna in the center.

Using a spoon or squeeze bottle, dot or lightly smear truffle aioli around or over the tuna (about 1 tsp per chip or 1–2 tbs on a composed mound).

Spoon 1–2 tsp citrus ponzu around the plate or drizzle lightly over the tuna (use sparingly so crisps don’t become soggy).

Top each portion or the composed mound with a small spoonful (about 1–2 tsp total) of salmon roe or flying fish roe. Garnish with microgreens or shiso leaves, a light dusting of fresh lime zest and a tiny drizzle (about 1 tsp total) of neutral oil to add shine.

Serve immediately so the crisps remain crisp. Provide extra ponzu and truffle aioli on the side if desired.