1/2 c. sake
2 T. seasoned rice vinegar
2 T. fresh lemon juice
2 T. white miso
1/2 c. grapeseed oil
2 T. chopped fresh cilantro
1 T. grated lemon peel
1 pound sushi-grade Yellowtail
Shichimi togarashi - A Japanese red-pepper seasoning
Japanese spicy sprouts, such as Daikon sprouts, baby mizuna or Wasabi sprouts
2 T. chopped chives
4 kumquats, thinly sliced, optional
Whisk first 4 ingredients in a small bowl. Gradually whisk in oil. Stir in cilantro and lemon peel.
DO AHEAD: Miso vinaigrette can be made 1 day ahead. Cover and chill.
Sprinkle fish generously with togarashi. Place fish on paper-towel-lined plate and chill 30 minutes. Heat heavy large skillet over high heat; brush lightly with oil. Add fish and cook until seared on all sides, about 1 minute total. Transfer fish to work surface; slice thinly.
Arrange fish slices on 8 plates. Drizzle 1 T. miso vinaigrette over fish on each plate. Garnish with sprouts, sprinkle with chopped chives and kumquat slices, if using, and serve, passing additional vinaigrette alongside.
This recipe came from a restaurant in Anaheim, California called the NAPA ROSE. =D