A recipe I’ve been keeping up my sleeve since cooking with Tetsuya last year, is this salad dressing which transforms simple sashimi slices of fresh fish (kingfish, tuna, salmon, snapper, ocean trout or hapuka) into the most sumptuous indulgence. Known for his elegant French-Japanese culinary masterpieces and humble personality, this recipe showcases Tetsuya’s refined, balanced and seasonal approach to food.

Tetsuya says that the secret to this recipe is heating up the grapeseed oil which has a high smoke point (so it doesn’t burn too quick) to flash cook the shallots and aromatics, bringing to life the fresh flavours of the salad. While I’m still lusting for the induction cooktops which Tetsuya uses at his restaurant, the balance of this dressing is an absolute winner and the best part is that it requires very little cooking!

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Warm Salad of Kingfish (or Ocean Trout)
Serves 8
Print
251 calories
7 g
48 g
17 g
17 g
2 g
122 g
564 g
2 g
0 g
14 g
Nutrition Facts
Serving Size
122g
Servings
8
Amount Per Serving
Calories 251
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 48mg
16%
Sodium 564mg
24%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 17g
Vitamin A
41%
Vitamin C
38%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g fillet of Kingfish or Ocean Trout
  2. 10 Spring onions (sliced) Keep in cold water
  3. 1 Tablespoon Ginger (Julienne)
  4. 1 teaspoon Garlic (chopped or julienne)
  5. 1 Tablespoon salted Black Beans (chopped)
  6. 1 Orange zest (Finely chopped)
  7. 3 teaspoon Sesame Oil
  8. 6 Tablespoons Grapeseed Oil
  9. Sauce
  10. 4 Tablespoons Soy Sauce
  11. 2 Tablespoons Mirin
  12. 2 teaspoons Sugar
  13. Garnish
  14. 20g Julienne leeks
  15. 20g Chives
  16. 60g Wakame
Instructions
  1. Cut the fish into slices & arrange on a plate in an overlapping circular manner.
  2. Sprinkle the chopped black beans over the fish. Then sprinkle the spring onion, orange zest, ginger & garlic over the fish.
  3. Combine the soy sauce, mirin, & sugar in a bowl and mix until sugar is dissolved to create a sauce. Pour this sauce over the spring onion. Set aside.
  4. Heat the grapeseed oil in small pot until it starts to smoke at 200°C.
  5. Pour that over spring onion.
  6. Sprinkle the julienne leek, chives and wakame over fish and serve.
beta
calories
251
fat
17g
protein
17g
carbs
7g
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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.