Seal tataki with sesame, lime and fresh ginger

Ingredients

• 350 g (¾ lb) seal fillet or equivalent cut for the tataki
• 1 stick of lemongrass, freshly chopped
• 1 bunch of fresh cilantro, rough chopped
• 3 cm fresh ginger root, peeled and chopped
• 2 ½ limes (juice)
• 45 ml (3 Tbsp) mirin
• 125 ml (½ cup) soy sauce
• 30 ml (2 Tbsp) sesame oil
• 15 ml (1 Tbsp) vegetable oil
• 2 ml (½ tsp) sesame seeds (two colours if possible)

Preparation

• In a bowl, mix the lemongrass, ¾ of the cilantro, ginger and lime juice. Add the mirin, soy sauce and sesame oil. Mix well.
• Place the entire cut of meat in the bowl. Let marinate overnight, turning from time to time.
• Before cooking, take the meat out of the refrigerator for 2 hours for it to come up to room temperature.
• In a cast iron frying pan, heat a little oil. Sear the meat for 3 to 4 minutes on each side. If you prefer the meat to be a little more done, reduce the heat and increase the cooking time by a few minutes on each side.
• Strain the marinade. Heat and reduce the marinade juice until a sauce-like texture is obtained. Set aside.
• Cut the tataki into thin strips and arrange on a serving platter. Top with chopped cilantro and sesame seeds. For better flavour, serve the tataki warm or even almost cold.