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Pan Seared Sesame Crusted Hawaiian Tombo with Saimen noodles, Asian vegetables and Fresh Wasabi Sauce

Sage
Newport Beach, CA
Chef Rich Mead

For an elegant evening with friends and family, try this Asian-inspired main course paired with Lemongrass DRY Soda.

1 cup white wine
4 cups chicken stock
1 tsp garlic, crushed or minced
1 tsp fresh ginger, peeled & sliced
1/2 cup low sodium soy sauce
1 tbsp unsalted butter
Fresh wasabi paste (to taste)

Assorted crunchy vegetables such as; carrots, napa cabbage, bok choy, bean sprouts, asparagus, gai chag, gai lan, bok choy sum

Cooked saimen noodles

4 6 oz. filets of Hawaiian Tombo or Ahi, preferably sashimi grade

Panko bread crumbs and sesame seeds
Olive oil
Ground white pepper (to taste)
Ground black pepper
Salt (to taste)

- In a medium-sized saucepot, add wine, stock, garlic and ginger and place on stove over medium heat; allow to simmer about 10 minutes.
- Add soy sauce and simmer 10 minutes.
- Add white pepper and salt, as desired. This part can be made ahead of time.
- Add about 1/2 cup of liquid to a small sauté pan and place on stove over high heat (reserve left-over liquid for vegetables); add butter and allow to reduce
- Add wasabi paste and continue to reduce liquid until sauce consistency; season with salt and pepper. Set aside and keep warm.
- In a medium saucepan add 1/4 cup of reserved liquid from sauce recipe; place pan over high heat and bring to simmer.
- Add vegetables and cook until tender, yet still firm.
- Add noodles to saucepan with vegetables; toss to coat; season with salt and pepper.

- Season tombo with salt and pepper and dredge to coat in sesame seeds and panko
- Heat a medium sauté pan over high heat. Add oil. When hot; place tombo in pan allow to sear, forming a crust. Flip over and sear other side and cook medium rare to rare.
- Let rest, slice and serve tombo on top of Asian vegetables and noodle mix. Pour sauce around noodle mix and garnish with dab of fresh wasabi and daikon sprouts.