Fishing for treats

Dynamite Shrimps

Serves: 1

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Prep time: 15 mins

Cook time: 2 mins

Ingredients

60 gm whole baby shrimps

Potato starch powder, as needed

10 gm red onion

2 gm red chilli

4 gm curry leaves

5 gm spring onion

1 pc lime wedge

A pinch of Shichimi pepper

For the Chinese salt:

210 gm salt

120 gm sugar

3 gm star aniseed

5 gm five spices powder

4 gm ginger powder

1 pc liquorice root

20 gm black pepper powder

Method

Mix all the ingredients for the Chinese salt together.

Deep-fry the shrimps with potato starch until golden brown and very crispy.

In a dry wok, stir-fry the shrimps with red onion, red chilli and curry leaves.

Season with the Chinese salt mix, tossing to make sure the coating is even. Decorate with spring onion and lime.

Sprinkle over with Shichimi pepper, and serve.

Oyster Tempura

Serves: 1

Prep time: 20 mins + overnight

Cook time: 1 min

Ingredients

3 Gillardeau oysters

Potato starch, to coat

100 ml ice cold water

60 gm tempura flour

30 gm salt and egg white mixture

3 lime wedges

Maldon sea salt, to taste

2 gm coriander cress

2 gm red amaranth cress

3 pc red chilli, sliced

10 ml house dressing

For the salt and egg mixture:

100 gm fine salt

20 gm egg white

For the house dressing:

80 ml Ponzu sauce

20 ml extra virgin olive oil

For the Ponzu sauce:

65 ml Japanese yamasa soy sauce

200 ml Japanese rice vinegar

150 ml Japanese mirin

5 bonito flakes

55 gm lemon, sliced

40 gm orange, sliced

Method

For the salt and egg mixture, beat both ingredients together to create the platform for the oyster shell.

Mix all ingredients for the Ponzu sauce, starting with the liquids and finishing with the solids. Refrigerate for 24 hours. Pass the ingredients through a fine mesh colander and keep the liquid, discarding the solids. Mix Ponzu with olive oil for the dressing.

Shuck the oysters with a knife, making sure the body does not get punctured. Keep the shells aside and check for small pieces of shell that may be embedded in the meat.

Whisk the flour into the ice cold water slowly to create tempura batter. Coat the oyster in potato starch, dip into the batter and fry until golden and crispy.

On a plate, make three balls of salt and egg mixture and place the shells on top; this should keep the shell stable. Place lime wedges in between.

Drain the excess oil from the oysters, sprinkle with Maldon sea salt and place them inside the shells.

Top the oysters with the micro herbs as well as the sliced chilli.

Drizzle each oyster with a little dressing and serve immediately.

Tuna Tartar

Serves: 1

Prep time: 15 mins

Ingredients

60 gm minced tuna

5 gm shallots, finely diced

1 pc Shisho leaf

2 gm hybrid caviar

1 pc rice biscuit

20 gm Wasabi soy sauce

Method

Mix the tuna with the shallots. Place the mix into a ring mould.

Slice a piece of Shisho leaf and place it on top of the minced tuna; then place the caviar on top of the Shiso leaf.

For the rice biscuit, place some pressed cooked rice onto a piece of baking parchment so that it is flat. Cut the parchment to the desired length, shape and deep-fry while still on the paper. Reserve in a cool, dry area.

To serve, insert the rice biscuit into the tuna tartar in a vertical position. Add the wasabi soy sauce. Serve.

Salmon Teriyaki

Serves: 1

Prep time: 30 mins

Cook time: 15 mins

Ingredients

200 gm Norwegian salmon

1 piece lime

1 piece lemon

Olive oil, to coat

1 fresh Hoba leaf

Maldon sea salt to taste

For the teriyaki sauce:

300 gm Japanese soy sauce

300 gm mirin

300 gm cooking sake

100 gm salmon bones

140 gm granulated sugar

2 gm Korean chilli flakes

Method

For the teriyaki sauce, cook the liquids together with the salmon bones slowly until the liquid reduces by about 30 per cent.

Add sugar and reduce liquid by another 5 per cent.

Once you reach the desired consistency, add the Korean chilli flakes and bring liquid to a final boil.

Pass the sauce through a fine strainer and set aside to cool.

Rub the salmon briefly with the teriyaki sauce.

Rub with a little olive oil and cook over a BBQ or slowly in a pan.

Once you have reached your preferred degree of doneness, place the fish on the Hoba leaf over light heat, so the leaf curls around the salmon.

Finish with a sprinkling of Maldon sea salt, lemon and lime garnish and a little more teriyaki sauce. Serve.