1 pound skinless salmon fillet, sliced into 1-inch-thick strips |
1 pound skinless tuna loin, sliced into 1-inch-thick strips |
1 pound yellowtail fillet, sliced into 1-inch-thick strips |
canola oil |
salt and freshly ground black pepper |
garlic-lime aioli, recipe follows |
spicy ponzu, recipe follows |
orange-ginger sauce, recipe follows |
1 cup mayonnaise |
2 cloves garlic, smashed to a paste with salt |
zest and juice of 1 lime |
salt and freshly ground black pepper |
1/2 cup soy sauce |
1/4 cup fresh lemon juice |
1 teaspoon chile-garlic sauce |
pinch sugar |
freshly ground black pepper |
1 tablespoon canola oil |
2 tablespoons peeled and finely grated fresh ginger |
1/4 teaspoon red chile flakes |
1 1/2 cups fresh orange juice |
2 tablespoons light brown sugar |
2 tablespoons low-sodium soy sauce |
juice of 1 lime |
2 tablespoons rice vinegar |
1/2 teaspoon grated orange zest |
1/4 teaspoon grated lime zest |
1 large scallion (white and green part), thinly sliced |
1 teaspoon toasted white sesame seeds |