Mochamad Rayza is a go-to resource for all things fish. His customers are well aware, approaching the chef and owner of Rayza’s in Daphne for his expertise. “Customers will say, ‘I just caught a yellowfin tuna. Is that good for sushi?’” he says.
Fishing is second nature to many on the Bay, but preparing fish to eat fresh can feel somewhat intimidating. Not to Rayza. As it turns out, the process is straightforward. “For people who like eating tuna raw, they can do that easily at home,” he says. “A good option is always a tuna poke. Just clean up the fish, descale it, gut it and everything, then dice it up.” Rayza enjoys experimenting with different flavor profiles to serve with his catch. “You can always try out making your own sauce, like spicy mayo, sesame soy sauce or a wasabi dressing, to top it.”
With over 20 years of culinary experience in Indonesia, Dubai, Miami and, finally, Alabama, Rayza has never been one to shy away from fish. He was head chef and sushi roller at Chuck’s Fish in Tuscaloosa before bringing a location to Mobile. He started Rayza’s a few summers ago, a restaurant that he describes as being a call from God and a fusion of everywhere he’s worked. His menu utilizes fish in almost any capacity you can think of. While some is brought in from Japan or Alaska, “We try to use as much of our local fish as we can, especially for the yellowfin tuna, which we get from the Gulf,” he says.
Dry aging is a signature fish preparation method that Rayza employs in his kitchen. “We dry age the fresh tuna that we have and then season it, put it in a pan, do a quick sear and use it to make a tuna bowl,” he says. Dry aging amplifies the umami flavor of the fresh fish. “When you slice dry-aged fish, it tastes more buttery,” he says. “It takes away the impurity of flavor and the moisture. This helps eliminate the overpowering fishiness, allowing the natural flavor of the meat to truly shine.”
Though the process may seem mystifying to those without vast culinary experience, Rayza says it can be replicated by home cooks who want to give it a shot. “You can turn your wine cooler into a dry ager by installing a small fan for air circulation. Or you can buy a dry ager that’s made for residential use.” The keys to success? Keep a steady temperature between 33-37 degrees for fish and make sure you age your fish for the proper time. “We are blessed to have convenient access to the water and the Gulf,” he says. “You can definitely prepare fresh fish at home.”
Rice Puff Crusted Tuna Tataki
SERVES 2
5 ounces dry aged yellowfin tuna
Salt, to taste
Black pepper, to taste
1/4 cup puffed rice
1 tablespoon plus 1 teaspoon balsamic teriyaki sauce
1 tablespoon plus 1 teaspoon creamy truffle sesame sauce
Maldon salt, for garnish
Microgreens, for garnish
Season the tuna with salt and freshly cracked pepper. Press it gently into the rice puffs. In a pan over medium-high heat, add a touch of avocado oil and sear the tuna for a minute per side.
On a plate, spread a swipe of both sauces. Slice tuna thinly with a sharp knife and place over the sauce. Finish with a sprinkle of Maldon salt and a handful of microgreens.
Creamy Truffle Sesame Sauce
MAKES 1 CUP
1 cup Kewpie sesame roasted dressing
2 tablespoons white truffle oil
1 tablespoon yuzu juice
1/4 teaspoon Xanthan gum
Balsamic Teriyaki Sauce
MAKES 2 1/2 CUPS
1 cup plus 2 tablespoons balsamic vinegar
1 1/4 cup chicken stock
1/4 cup sugar
3 tablespoons plus 1 teaspoon soy sauce
3 tablespoons plus 1 teaspoon mirin
To make the above sauces, mix all ingredients together and store in the refrigerator until use.
