Casson Trenor

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FOOD FOR FERN

Sustainable sushi...

Casson’s Sustainable Recipe

Faux-Nagi

INGREDIENTS

Sablefish season: May–October
1 ½ pounds sablefish* fillet
1 large sheet konbu (kelp)
¼ cup water
¼ cup soy sauce
¼ cup sugar
1 ½ tablespoons mirin
1 ½ tablespoons sake
1 handful katsuobushi (skipjack flakes)
Potato starch
Sea salt
Sesame seeds
Extra sake
Steamed rice
Extra water

DIRECTIONS
Dust both sides of the sablefish fillets with sea salt. Cover the fillets in plastic wrap and transfer to the refrigerator. Let sit for 15–20 minutes.

Wash salt off the fillets with very cold water. Blot dry with a paper towel.

Tear the konbu into pieces the size of your fillets. Wet a new paper towel with sake and use it to moisten the konbu. Sandwich the sablefish between pieces of sake-moistened konbu. Cover the fillet in plastic wrap and refrigerate for 30–40 minutes. Remove the konbu and return the fillet to the refrigerator.

Mix the soy sauce, sugar, mirin, and katsuobushi with 1 1/2 tablespoons of sake, and 1 1/2 tablespoons of water, in a saucepan. Bring to a boil, then lower heat and simmer for about 10 minutes. Drain and remove the katsuobushi then set the sauce aside.

In a small bowl, combine 8 tablespoons of cold water with 2 tablespoons of potato starch to create a thickener (add the water to the potato starch gradually, whisking constantly to avoid clumping). Return the soy/mirin sauce to a boil then lower heat to a simmer. If desired, add the potato starch thickener to the sauce, gradually, until the desired consistency is reached. (Some people may choose to add very little or no thickener—you definitely won't want to use it all, but it's easier to mix a large batch.) Remove from heat and let cool.

To serve:
Slice sablefish into portions approximately 1 inch wide by 2 inches long. Lightly char one side of the fish with a small butane torch or sear it very briefly in a hot saucepan. Top fish with a drizzle of the sauce and a sprinkle of sesame seeds. Serve slices of faux-nagi over bowls of hot steamed rice. You can also serve this nigiri style as they do at Tataki.

Read the latest on FERNTV BLOG

Who would of thought that sushi can be environmentally distasteful? Casson Trenor who helped built the first sustainable sushi bar called Tataki Sushi and Saki Bar in San Francisco and is the author of “Sustainable Sushi” is heading up the movement towards saving our oceans from depletion and guiding sushi lovers to more sustainable choices. Casson has travelled around the globe to bring a sense of urgency in saving our oceans. That’s not the only thing he brings to the table but he also wishes to bring sustainable sushi to a sushi bar near you. FERNTV got some quality air time with Casson Trenor to discuss sustainable sushi and his thoughts on an intergovernmental commission like the ICCAT who on paper are supposed to be paving the way to seafood sustainability practices...

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