AT A GLANCE
|01||Blanch ginger in boiling water 3 times, changing the water each time, then finely dice.|
|02||Dice trevally, combine in a bowl with yuzu juice and ginger and season to taste.|
|03||Meanwhile, preheat oil to 170C in a deep saucepan or deep-fryer and deep-fry mochi, turning occasionally, until puffy (10-20 seconds; be careful as hot oil will spit). Drain.|
|04||To serve, divide trevally mixture among serving spoons or plates. Separate quail eggs, place yolks on top of trevally (discard eggwhites), top with fried mochi and serve.|
Note Yuzu juice and mochi, a Japanese rice cake, are available from Japanese grocers.