Cooking Eorzea | Feature Image

Cooking Eorzea | Feature Image

My biggest fear coming into this week was that I was going to manage to burn the entire dish a second time. I have a decent amount of self-confidence, yet…it was definitely shaken when it comes to grilling after I saw flames shooting out of the back of the grill my last time around. I didn’t want to fail making a dish again quite like I did a few weeks ago while trying to make Meat Miq’abobs.

I took it as a learning experience, and I tried to be less hard on myself for failing the first time. And honestly? I think I mostly succeeded, although I definitely didn’t get up close and personal with the grill until AFTER I was sure that the fish wasn’t going to catch on fire. I’m definitely trying to grow from this and give myself that necessary grace and Love, Eorzean Style.

I’m still not completely where I want to be with not being hard on myself, but there is definitely improvement.

If you’ve missed an installment of Cooking Eorzea, you can check out all the prior recipes here.

Recipe of the Week

This week’s Cooking Eorzea dish is the 20th recipe in the cookbook, hails from the La Noscea region of Eorzea, and has a difficulty rating of ‘Easy’. The dish consists pretty much only of fish, marinade ingredients, and a lemon juice that is sprayed over the ahi tuna skewers before they go on the grill. It is probably one of the simplest dishes that I have made for this column so far…but don’t assume that anything is a breeze.

Cooking Eorzea | Professional Photo of Fish Miq'abob.
Photo courtesy of Insight Editions.

Featured Ingredient of the Week

Cooking Eorzea | Raw Ahi Tuna
Photo by author.

This week’s featured ingredient is ahi tuna! Also known as yellowfin tuna, it is a deep-sea fish that is regularly used in sashimi sushi and can weigh 400 pounds. I ended up using sushi grade ahi tuna for this week’s recipe and so the ahi tuna steaks were purchased frozen.

My Cooking Attempt

This week’s Cooking Eorzea recipe utilized only ingredients for the marinade, lemons, and ahi tuna as you can see in the photograph below:

Cooking Eorzea | Full set of ingredients.
Photo by author.

When I got the ahi tuna out of the refrigerator, I realized that the steaks were still frozen even though they had spent the night defrosting. As a result, I broke the ahi tuna steaks out of the vacuum bags, placed them into Ziplock bags with the air squeezed out, and then dunked them into cool water to try to defrost quicker.

Cooking Eorzea | Placing ahi tuna steaks into a ziplock bag.
Photos by author.

Cooking Eorzea | Placing all three ahi tuna steaks into cool water to thaw out.

Setting the bowl aside for the moment, I turned my attention to the marinade. First, I zested a pair of lemons. As you can tell in the second photograph, I was a little TOO aggressive with my zesting, as I ended up ripping open one of the lemons.

Cooking Eorzea | Zesting lemons.
Photos by author.

Cooking Eorzea | Zested lemons.

I then chopped up a bunch of cilantro until I had what I needed for the marinade.

Cooking Eorzea | Chopping up cilantro.
Photo by author.

I got another Ziplock bag out, and I added the soy sauce, the honey, the sesame oil, the garlic powder, the ginger powder, the lemon zest, and the cilantro into the bag.

Cooking Eorzea | Adding in marinade ingredients.
Photos by author.

Cooking Eorzea | Adding in the lemon zest and powders.

I then pulled out my whisk and mixed them all together.

Cooking Eorzea | Whisking the ingredients together.
Photo by author.

…And it was then that I realized that I forgot to add in the fish sauce. I ended up adding it in and then just vigorously shaking the bag repeatedly until the fish sauce was mixed in.

Cooking Eorzea | Adding in the fish sauce.
Photos by author.

Cooking Eorzea | Shaking the bag until the marinade finishes.

After setting the finished marinade aside, I cut the now-defrosted ahi tuna into pieces. The fish was surprisingly easy to cut, and it stayed almost completely intact while I was cutting through it.

Cooking Eorzea | Slicing ahi tuna.
Photos by author.

Cooking Eorzea | Fully sliced ahi tuna.

I then placed the pieces into the marinade, manipulated them around inside the bag to make sure that the ahi tuna was thoroughly coated, and compressed as much air as possible out of the bag.

Cooking Eorzea | Adding the ahi tuna into the marinade.
Photos by author.

Cooking Eorzea | Ziplock bag of ahi tuna and marinade.

I then placed the marinating ahi tuna into the refrigerator for two-and-a-half hours.

Cooking Eorzea | Ahi tuna marinating in the refrigerator.
Photo by author.

As I was about to get the ahi tuna out, I sliced up the lemons into slices.

Cooking Eorzea | Slicing lemons.
Photo by author.

Once those slices were placed into an airtight container, I went out to the grill and preheated it.

Cooking Eorzea | Preheating grill.
Photo by author.

This is a photograph of the whole setup for the grilling.

Cooking Eorzea | Ahi tuna, lemon slices, and skewers next to a bowl.
Photo by author.

Onto each skewer, I loaded up several pieces of ahi tuna. You can see that the marinade really soaked into the ahi tuna pieces as I load them onto the skewer.

Cooking Eorzea | Loading up skewers with ahi tuna.
Photo by author.

Once all of the ahi tuna was used, I took several lemon slices and squeezed the juice out over the skewers.

Cooking Eorzea | Squeezing out lemon juice onto ahi tuna skewers.
Photo by author.

I placed each of the four skewers onto the grill after spraying the grill down with nonstick spray, and I closed the lid for several minutes.

Cooking Eorzea | Placing the skewers on the grill.
Photo by author.

I opened the lid and turned the skewers over to make sure that all of the sides cooked through. This time, I managed to NOT catch the whole dish on fire.

Cooking Eorzea | Turning over ahi tuna skewers.
Photo by author.

And of course, here is the finished Tuna Miq’abob dish for this week’s Cooking Eorzea!

Cooking Eorzea | Tuna Miq'abob finished dish.
Photo by author.

I then sat down and immediately tried it. The ahi tuna was cooked through, as the recipe said to do. It had a pleasant citrusy-savory taste to it that complemented the tuna EXTREMELY well. The fish wasn’t tough, chewy, or burned either. Overall, I was surprised at how simple and yet delicious this dish was.


This is a Cooking Eorzea dish that I would ABSOLUTELY make again. The dish was simple to execute, and even the frozen ahi tuna was simple to fix. I was a little surprised that there were no vegetables to also go on the skewer, but the ahi tuna honestly didn’t need it. I would love to try it with a little bit more raw fish instead of it being cooked all the way through. But honestly? It was great as is.

Onto the ‘thank yous’! I want to thank Victoria Rosenthal (as always) for writing The Ultimate FINAL FANTASY XIV Online Cookbook. I also want to thank the staff over at Insight Editions for giving me permission to use the photos from their book to show how these recipes are actually supposed to look. Furthermore, I owe Brandon Rose a special thanks for creating the logo for this series on short notice. You should check him and his works out over on Twitter.

Finally, I want to thank both Hiromichi Tanaka and Naoki Yoshida for producing FINAL FANTASY XIV Online in both iterations of the game…this column honestly wouldn’t have happened without both of you.

Next Week

Next week, we move into the ‘Breads’ section of the cookbook with ‘Bacon Bread’. I have looked at the recipe and it is a LITTLE intimidating, but I am sure that it will all work out in the end.

Please return next Friday to see how my attempt turns out!

Have you made bread before from base ingredients? What do you think of bacon bread?

Let us know in the comments below!

Quentin H.
I have been a journalist for oprainfall since 2015, and I have loved every moment of it.