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http://www.lifestylefood.com.au/recipes/218/six-tastes-fresh-from-the-sea

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Six Tastes, Fresh from the Sea

This recipe truly showcases the wonderful fish available in Australia. Ask your fishmonger for an equivalent local variety if all are not available and ensure you are purchasing sashimi quality as the fish is eaten uncooked. This recipe serves a few people as an entrée but you can serve just 1 or 2 of the following tastes as an entrée and adjust proportions accordingly.

Ingredients

  • Trevally With Tomato & Cardamom Dressing

  • 60g piece trevally fillets, sliced sashimi style into 3 pieces

  • 0.5 tablespoon olive oil

  • 0.25 brown onion finely diced

  • sea salt

  • 0.5 clove garlic minced

  • 3 cardamom pods roasted and ground

  • 3 cloves garlic roasted and ground

  • 0.25 teaspoon turmeric powder

  • 1 ripe tomato finely diced

  • lemon juice

  • Kingfish With Tea Smoked Oyster & lettuce dressing

  • 60g piece hiramasa kingfish fillet, sliced sashimi style into 3 pieces

  • 2 cos lettuce leaves

  • 2 tea smoked oysters

  • 1 long green shallot chopped

  • 0.25 tablespoon olive oil

  • sea salt

  • ground white pepper

  • Yellowfin Tuna Belly With Jalapeno dressing

  • 60g piece yellowfin tuna belly, sliced sashimi style into 3 pieces

  • 3 jalapeno chilli's thinly sliced

  • 0.25 tablespoon ginger finely sliced

  • 0.25 tablespoon coriander leaf roughly chopped

  • 0.25 tablespoon olive oil

  • sea salt

  • ground white pepper

  • Ocean Trout With Preserved Lemon Salsa

  • 60g piece ocean trout fillet, sliced sashimi style into 3 pieces

  • 0.25 small preserved lemon pith removed and skin finely chopped

  • 0.5 clove garlic finely chopped

  • 0.25 tablespoon extra virgin olive oil

  • sea salt

  • ground white pepper

  • lemon juice

  • Baby Snapper Ceviche

  • 60g piece snapper fillets, sliced sashimi style into 3 pieces

  • 0.5 long green chilli seeds removed and finely chopped

  • 0.25 small lebanese cucumber finely chopped

  • 0.25 small green capsicum finely chopped

  • 0.25 small red capsicum finely chopped

  • 0.25 small red onion finely chopped

  • 0.25 small avocado finely chopped

  • 0.5 scud chilli finely chopped

  • 0.5 lime juiced plus additional juice to marinate fish

  • 0.25 tablespoon olive oil

  • sea salt

  • freshly ground white pepper

  • Squid With Yoghurt & Garam Masala Dressing

  • 60g piece squid tube, sliced into thin threads

  • 1 tablespoon yoghurt

  • 0.5 tablespoon garam marsala

  • 0.25 scud chilli crushed

  • 0.25 long green shallot crushed

  • 0.5 teaspoon coriander leaf chiffonade

  • 0.5 teaspoon mint leaf chiffonade

  • lemon juice

  • sea salt

  • freshly ground white pepper

Method

  • Trevally With Tomato & Cardamom Dressing:

  • 1.

    Warm the olive oil in a sauté pan.

  • 2.

    Add the onion, salt and garlic, cooking gently until caramelised and dark golden brown in colour, about 20 minutes.

  • 3.

    Add the spices and cook for another 5 minutes until golden.

  • 4.

    Add the tomatoes and cook down to a jammy consistency

  • 5.

    For about another 20 minutes then finish with lemon juice to taste.

  • Kingfish With Tea Smoked Oyster & lettuce dressing:

  • 1.

    Blanch the lettuce leaves in boiling water for 5 seconds and refresh in iced water.

  • 2.

    Drain and dry with paper towel, then chiffonade (finely slice).

  • 3.

    Chop the oysters finely and mix with the lettuce, shallots and olive oil.

  • 4.

    Add salt and pepper to taste.

  • Yellowfin Tuna Belly With Jalapeno dressing:

  • 1.

    Crush the chillies and ginger together lightly in a mortar with a pestle.

  • 2.

    Add the coriander, crush a little further, then mix through the olive oil and add salt and pepper to taste.

  • Ocean Trout With Preserved Lemon Salsa:

  • 1.

    Simply mix all salsa ingredients together and season to taste.

  • Baby Snapper Ceviche:

  • 1.

    Mix all dressing ingredients together and add the salt and pepper to taste.

  • 2.

    Just prior to serving, marinate the sliced snapper pieces in the additional lime juice for 30 seconds.

  • 3.

    Remove and pat dry.

  • Squid With Yoghurt & Garam Masala Dressing:

  • 1.

    Mix all the dressing ingredients together and adjust the seasoning to taste.

  • 2.

    Add the squid to the dressing and toss through.

  • To Serve:

  • 1.

    In a circular pattern on each plate, place one piece of fish and a ½ teaspoon of the corresponding dressing on top.

  • 2.

    For the whiting, spoon an equal portion of the mixture onto the plate.

  • 3.

    To complete the whole dish, drizzle a little extra virgin olive oil and sprinkle a tiny bit of sea salt over the top of each taste.

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Posted by LifeStyle FOODReport
LW7 thanks for pointing that out. The recipe has been amended.
Posted by LW7Report
I think someone nees to edit the quantities of fish in this recipe