serves
4-6
prep
20 minutes
difficulty
Mid
serves
4-6
people
preparation
20
minutes
difficulty
Mid
level
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Fine Dining at Home
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 g fine salt
- 150 g sugar
- 2 lemons, peel only
- 2 limes, peel only
- 300 g sashimi-grade kingfish, trimmed
- 300 g sashimi-grade bluefin tuna, trimmed
- 50 g gooseberries, halved
- 1 green tomato, thinly sliced
- 80 g fresh raw amaebi (sweet shrimp), peeled and deveined
- 4 baby cucumbers, thinly sliced
- 3 finger limes
- 1 lime, finely zested
- Cold-pressed hazelnut oil, nasturtium leaves and flowers, to serve
For the vinaigrette
- 2 Lebanese cucumbers, roughly chopped
- 2 large green tomatoes, quartered
- 1 cup seedless green grapes
- 2 cm x 2 cm piece horseradish root, finely grated
- 2 limes, juiced
- 2 lemons, juiced
- Salt
Marinating time: 45 - 50 minutes
Instructions
- Combine the salt, sugar and citrus peels in a large bowl, massaging the lemon and lime peels into the sugar/salt mixture to infuse. Cut the sashimi into thin bite-sized strips, then combine with the cure. Refrigerate for 45-50 minutes. When the fish has finished curing, prepare an ice-bath and rinse the sliced fish in the cool water to remove the cure. Pat dry with paper towel and transfer to a plate and refrigerate until needed.
- To make the vinaigrette, combine the ingredients in a high-speed blender. Blend until smooth, then strain through a fine mesh strainer and season to taste with salt.
- To serve, spoon some of the vinaigrette onto a large serving bowl. Top with the cured fish, gooseberries, green tomato, raw amaebi (sweet shrimp), baby cucumbers and some finger lime caviar. Sprinkle with a little lime zest, drizzle with hazelnut oil and garnish with nasturtium flowers and leaves and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fine Dining at Home
