Nairagi is a Hawaiian fish that is very similar in texture to Big Eye Tuna. Central Market (at least in Austin carries it) and it is cheaper than big eye and yellow fin tuna (more expensive than albacore). Lately the price has been about two dollars higher than normal, luckily my fish monger likes to talk to me about food and gives me a fantastic discount whenever I go! Gotta love fish mongers! This dish is one half of what I made last night. I needed a recipe that I could use for both fish and beef and I wanted a twist on my classic fish dish (I seriously eat Ahi poke with coconut rice WAY too much), so I sort of said hey this sounds good and this sounds good and this sounds good. In truth, in making the nightly menus for the week I decided to just take components from three different meals and put them together. Had I had more time I would have loved to do a couple more things, which I plan to just include in my recipe. Additionally, the mango that I bought was deceptively un-ripe and the salsa, though it tasted great was a bit off texturally and looks less like salsa than I would like. This will be remedied soon when mangoes come into full season so it will be great if you try it over summer. Also, word of caution – I HATE cutting mangoes. It is one of those fruits that I just cannot figure out regardless of how many times i do it, see it, read about it – you get the picture – so I will not be telling you how to cut a mango.

Serves One

Fish

• One four oz Nairagi steak (can sub tuna if you wish)
• One tsp Wasabi powder
• Half Cup of crushed Wasabi Peas
• One tablespoon Sesame Seeds
• Salt
• Pepper
• Olive Oil for coating

Combine salt, pepper, Wasabi powder and crushed wasabi peas, and sesame seeds on a plate – mix well. Dip the fish in olive oil on both sides then coat each side with the wasabi mixture. Bring olive oil or canola oil to temperature over medium heat, place fish in pan and sear for about 45 seconds on each side. Remove and reserve.

One recipe Coconut-Ginger Rice

Mango Salsa

• One Mango, diced
• One half a red onion or one large shallot, fine dice
• 2 garlic cloves, made into a loose paste
• 1/3 cup minced green onions
• 1/2 large avocado, diced
• 1/2 cup chopped cilantro
• Cayenne Pepper to taste
• Squeeze of lime juice, about half a lime
• Salt and Pepper to Taste
• One Jalapeno, seeded and finely diced
• A few tablespoons of fresh basil or mint (optional)
• 2 tablespoons Ginger, minced

Combine all ingredients in a bowl and mix well (but gently) keep in fridge until ready to use.

Fried Shallots(had I had time I wanted to make this, you can also use pre-made ones that you can buy in Asian markets)

• One shallot, thinly sliced
• Canola Oil (can use olive oil but Canola or Safflower oil will be best for frying) 
• A small handful of flour
• Salt

Heat oil in a skillet (about a cm worth of oil) to 325 degrees. Toss Shallots with flour then put into the hot oil. Fry until a LIGHT golden brown (anywhere from 2 minutes to 12 minutes depending on heat and depth of oil and amount of shallots being fried) and remove to a napkin lined drying rack or plate. Sprinkle with a bit of salt.

Dish Assembly
Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the fish on top of the rice once it has finished searing. Drizzle fish with eel sauce then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve (fish can also be sliced before serving if desired – this is recommended if you do not have sushi knives or smaller sharp knives).