Black Garlic Tamari Steelhead with Activated Charcoal and Fresh Wasabi

Directions

Prepare the Black Garlic Tamari Sauce

1. 
   1.

   Process 3 heads of black garlic with a large spoonful of tamari sauce in a blender or food processor until smooth.

2. 
   2.

   In a bowl, combine the processed black garlic tamari sauce with 1 tablespoon of activated charcoal powder and a drizzle of extra virgin olive oil. Stir until well mixed and set aside for plating.

Slice the Steelhead

1. 
   3.

   Properly defrost the Seatopia steelhead loin. Pat dry with paper napkins.

2. 
   4.

   Against the grain, slice it sashimi-style into thin, even pieces.

Plate the Sauce

1. 
   5.

   On a serving plate, add a spoonful of the black garlic tamari sauce. Use the back of the spoon to spread and splash the sauce decoratively across the plate.

Add the Sashimi

1. 
   6.

   Place 5 slices of steelhead sashimi on the plate in a "domino-like" arrangement for a modern and elegant look.

Garnish the Dish

1. 
   7.

   Top each slice with a small dollop of fresh wasabi. Sprinkle urfa biber over the slices and finish with a drizzle of extra virgin olive oil for a glossy finish.

Serve & Enjoy

1. 
   8.

   Serve immediately as a sophisticated appetizer or centerpiece dish.