4 Tbsp. Ponzu Sauce
1 Tbsp. Rice Vinegar
1 Tbsp. liquid from Pickled Ginger
1 Tbsp. Lime Juice
6-8 drops sesame oil
2 Tbsp. Pickled Ginger, thinly sliced
1 cup English Cucumber, finely diced (1/8”-1/8”)
1 Thai Red Chili, thinly sliced
2 Tbsp. Scallions, thinly sliced diagonally
2 Tbsp. Red Onion, cut in eights and thinly sliced
Extra Virgin Olive Oil
Edible Petals, Colored Microgreens
LET'S GET COOKING!
Thaw the Kampachi (Wahoo) Saku block in the refrigerator and keep semi-frozen.
Prepare the sauce for salad by mixing Ponzu, vinegar, lime juice and sesame oil.
Place cucumber, ginger, red chili, scallions and red onion in a bowl. Stir in half the sauce and reserve the rest to serve with Kampachi.
Ten minutes before serving, remove Saku block from the refrigerator and using a very sharp fine-bladed knife, thinly cut the Kampachi (Wahoo) ¼ “or thinner if desired and place on a plate in a straight line. Continue to thaw.
When ready to serve, place diced cucumber salad along one of the edges of the sliced fillets, drizzle with the remaining sauce and some drops of olive oil. Scatter some edible petals or microgreens as garnish. Serve immediately.