Don't bread Ahi like that photo #1 unless you're trying to make Tempura Ahi :) It's not Catfish. If you do bread it, make sure it doesn't look like it's deep fried. It’s fun to experiment with Seared Ahi and all the possible infusions of flavor. Sweet, Salty, Bitter or Sour. Create what the palette desires or modify it to go with any Good Wine or Crafted Brew :) I like the Sesame oil and Parmesan idea so I'll be experimenting a lot. Here's how I do it: Cut thick even pieces and coat in a Pepper/Herb Mixture. I like to mix herbs like Dill, Dried Crushed Lemon(natural), Poppy Seeds, a pinch of Clove Powder is surprisingly good, Dried Chopped Onion or Garlic. Sear each side in Oil for 10 to 30 sec. depending on thickness and your rareness preference. 1/8in at most. (Seared doesn't mean deep fried or fully cooked) The herbs seared but inside should be pink and tender. I add Garlic Cloves to my oil. For the dipping sauce I use a Ponzu or light Teriyaki with a bit of citrus. Soy is salty for me. Wasabi (Horseradish, Spirulina) Powder is best but it slowly gets milder so use it 5-15 min. after the paste is made for best result. Good Pickled Ginger may be hard to find. Store bought Pickled Ginger is too sweet for me so I add Cider Vinegar for a time. BTW, it's easy to make but if you use Cider Vinegar it won’t turn pink. Good compliments with your Ahi are Bitter Greens like Herb Salad or Baby Spinach, Green Sprouts(Radish Sprouts for me) Cucumber sliced thin and sliced Papaya Skin.
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Don't bread Ahi like that photo #1 unless you're trying to make Tempura Ahi :) It's not...