Cooking with Wine; Sesame Crusted Ahi Recipe

Wine was produced from grapes more than 8000 years ago according to current archaeological evidence and it is continued to be enjoyed by many in the present day. Wine is not just for drinking, it can also be used to add depth and flavor to dishes. There’s the idea that cheap wine is reserved for cooking, but why cook a dish you will enjoy with a wine you wouldn’t’ consider drinking? When wine is used in cooking, a portion of the alcohol content evaporates but the amount depends on the dish, utensil use and cooking technique. The amount of alcohol content remaining in a dish was found to be around 4%-60% depending on the type of dish. With this in mind, it is important to understand when to add wine in cooking to make sure that it adds flavor without the booze overpowering the dish. For a non-alcoholic way to flavor dishes, try dealcoholized wine, red wine or white wine vinegar or broths.

Which dishes to use wine?

Wine can be used in sauces such as in pasta, stews, and cooking proteins such as meat and fish, and in vegetable dishes. Dishes be steamed, glazed or to flambé with wine. Our recipe below uses wine with fish.

Types of wine for cooking

• Dry white wine - Crisp wines that are more acidic than sweet: Sauvignon Blanc, Pinot Grigio

• Red wine - Red blends of multiple varieties, or medium-bodies ones: Pinot Noir, Merlot

• Rice wine or sake - Used in Japanese cooking, rice wine has a sweet taste and aroma

• Sherry - Adds a sweet and nutty flavor to dishes

• Shaoxing wine - a type of Chinese rice wine. Adds umami and sweetness to dishes. May be substituted with sherry.

When to add wine

Wine is typically added to deglaze a pan after pan-searing meat or poultry. In general, it should be added before any liquids containing water is added in to allow for a higher percent of alcohol to evaporate. Reducing the wine is easier when there is no other liquid is present. Using a wide skillet or a wide pot that has a large surface area also assists in reduction.

Sesame Crusted Ahi

• Prep time: 10 minutes
• Total time: 30 minutes

Servings: 1-3 people

Ingredients:

• 2 lbs Ahi steak
• sesame seeds (black/regular or both), enough to coat the ahi
• olive oil, 1-2 tbsp
• 1/4 cup shaoxing wine
• 1 tbsp vegetable oil

Instructions:

1. Spread sesame seeds on a plate. Rub both sides of the ahi with olive oil (about 1 tbsp) to help the sesame seeds adhere to the fish. Sprinkle lightly with salt and pepper.
2. Press both sides of the fish on the sesame covered plate to coat it evenly. If needed, rearrange the sesame seeds on the plate or add more to reduce any gaps in between.
3. Heat a pan/skillet with 1 tbsp vegetable oil over high heat. Just before the oil starts to smoke, cook the ahi undisturbed for 30 seconds.
4. Pour 1/4 cup of the shaoxing wine evenly. Move the skillet to coat the pan. Reduce the heat to medium-high and cook for 1 1/2 minutes or until seeds are golden brown.
5. Carefully flip the ahi with tongs and cook the other side until seeds are golden brown. For a rare ahi steak, cook until the center registers 110 degrees (about 1 minute) or for medium-rare 125 degrees (about 3 minutes). Note that cook time may vary depending on the thickness of your ahi steak.
6. Immediately remove the ahi from the pan onto a cutting board to avoid carryover cooking. Cut into 1/4-inch thick slices before serving.

To Serve

• Top with scallions, furikake or sprouts if desired
• Serve with rice or starch of choice

Note

• Shaoxing wine is typically high in salt therefore it adds umami to the dish. Use salt lightly when seasoning the fish prior to cooking.

Recipe