Trevally tartare, mochi, quail eggs and ginger

AT A GLANCE

  • Serves 6 people

  • 60 gm ginger, thinly sliced
  • 300 gm trevally fillets
  • 60 ml yuzu juice (see note)
  • For deep-frying: vegetable oil
  • 50 gm piece dried mochi, very thinly sliced (see note)
  • 12 quail eggs
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.

Topics:

QUAIL, SPRING, FISH, MODERN ASIAN, GINGER, CHEFS' RECIPES, SEAFOOD, EGGS

Recipe:

DAVID CHANG, MOMOFUKU

Photography:

BEN DEARNLEY , WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

LIGHT, DRY JAPANESE SAKE. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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