Azero Steelhead Sashimi with Ponzu, Baja Sunamono & Baja-Style Furikake
Delicate slices of raw steelhead are dressed in housemade ponzu, topped with prepared seaweed and a sprinkle of Baja-style furikake—highlighting the fish’s clean flavor and silky texture, with umami and local character from the garnishes.
INGREDIENTS:
- Very fresh Azero Steelhead loin, skin and pin bones removed
- Sea salt
- Extra citrus zest (for garnish, optional)
Baja Sunamono:
- 1 cup fresh sea lettuce (or rehydrated wakame), rinsed
- 2 tbsp fresh lime juice (or Baja citrus)
- 1 tbsp good olive oil (Baja if available)
- 1 tsp soy sauce
- 1 small fresh green chili (serrano or jalapeño), thinly sliced
- 1 tbsp fresh epazote, finely chopped
- Pinch of sea salt
Citrus Ponzu:
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1 tbsp fresh orange juice
- 1 tbsp rice vinegar
- Zest of lemon, lime, and orange
Baja-Style Furikake:
- 1 tbsp toasted sesame seeds
- 1 tsp crushed dried local chile
- 1 tbsp finely crumbled nori (or dried local seaweed)
- Pinch of sea salt
- Optional: 1 tbsp toasted pepitas or dried herbs
chef’s note
- In the Valle de Guadalupe, grapevines are a natural part of the landscape. Using dried grapevines to fuel the grill infuses the fish with a gentle, aromatic smoke—adding a touch of sweetness and subtle complexity that truly reflects the flavors of Baja wine country.
INSTRUCTIONS
Make the Ponzu
In a bowl, mix soy sauce, lemon, lime, and orange juice, rice vinegar, and a pinch of mixed citrus zest. Let rest for 10 minutes or overnight for best flavor.
Prepare the Baja Sunamono
Rinse sea lettuce thoroughly, then blanch in boiling water for 10 seconds and chill in ice water. Drain and pat dry, tearing into bite-sized pieces if needed. In a bowl, toss sea lettuce with lime juice, olive oil, soy sauce, fresh chili, epazote, and sea salt. Let sit 5–10 minutes to let flavors meld.
Make the Baja-Style Furikake
Toast sesame seeds, dried chile, crumbled nori or local seaweed, and sea salt together in a dry pan until fragrant. Add pepitas or dried herbs if desired. Let cool.
Slice the Steelhead
With a very sharp knife, slice the steelhead into thin sashimi-style pieces.
Plate
Arrange steelhead sashimi on a chilled plate. Top or serve alongside a small mound of Baja Sunamono. Spoon ponzu over the fish. Sprinkle with Baja-style furikake and extra citrus zest, if desired.
Serve
Serve immediately, letting the freshness and flavor of the fish shine with its vibrant Baja garnishes.
TIPS
If grapevine cuttings aren’t available, use fruitwood or a mild hardwood for gentle smoke—though grapevines offer a unique, regional flavor that truly sets this dish apart.
