- Four 5 ounces pieces of tuna
- 1oz togarashi pepper
- 6 each Brussels Sprouts
- 6 florets Cauliflower
- 4oz cooked Butternut squash slices
- 1/8th each Napa cabbage
- 1 each clove garlic finely diced
- 2oz blended oil
- 1oz bean sprouts
- Fish sauce to taste
- 1 lime zest and juice
Slice the Brussels sprouts into “coins”, slice the florets of cauliflower, squash and cut the cabbage into squares.
Heat half the oil in a sauté pan and sear the Hamachi evenly on both sides and then remove from the pan.
Heat the remaining oil in a wok and add the garlic, season and then add the cauliflower and Brussels sprouts and allow to lightly brown.
Add the squash and cabbage and stir as needed. Then add the bean sprouts and finish with the Fish sauce and the lime.
Disperse the vegetables evenly between 4 plates and then slice each piece of fish into 3 and place on top of the vegetables.