I'm making a note to self on this one. An Australian Gourmet Traveller recipe. I used local Koffer fish instead of tuna as it was as fresh as fresh and I know it's beautiful fish.
I used half the rice vinegar and half sushi vinegar (i.e. with sugar, salt rice vinegar sushi rice style). I added a teaspoon or so of sesame oil.
I also made some of the cucumber soup into wee jellies for a different texture. Cold is the only way to serve raw fish so chill the plates, serve everything as cold as poss. Next time on a black plate and a disk of something, (rice maybe?) to stabilise the jelly on the raw fish centre.
I'll be making it again.
I used half the rice vinegar and half sushi vinegar (i.e. with sugar, salt rice vinegar sushi rice style). I added a teaspoon or so of sesame oil.
I also made some of the cucumber soup into wee jellies for a different texture. Cold is the only way to serve raw fish so chill the plates, serve everything as cold as poss. Next time on a black plate and a disk of something, (rice maybe?) to stabilise the jelly on the raw fish centre.
I'll be making it again.
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