This dish epitomises renowned Chef, Restaurateur and Cookbook Author, Darren (aka Daz) Robertson's approach—it's light, it's fresh, and it's a celebration of the premium quality produce we're lucky to have on our doorstep.
Described by the man himself as a "riff on a ponzu," the difficulty level is easy, and the dish takes approx. 15 minutes to prep, making it perfect for spring and summertime snacking and entertaining.
The sour plum ponzu adds a nice zestiness to salads, so Daz recommends popping any remaining sauce into a little jar for future use.
Ingredients (Serves 4) The seafood
300g sashimi grade seafood, such as yellowfin tuna, kingfish, salmon, snapper or scallops.
A little olive oil
2 green shallots (spring onions), sliced
2 tbsp toasted sesame seeds
A handful of herbs—such as coriander and fennel fronds
Half a sliced green chilli
The sour plum ponzu
4-6 ripe sour plums
The juice and a little zest of 1 lime, 1 orange and 1 lemon
1 knob of ginger, grated
2 tbsp rice wine vinegar
3 tbsp soy sauce
2 tbsp dashi
1 tsp mirin (or sugar)
A little olive oil
Salt & pepper to taste
"The sour plum ponzu adds a nice zestiness to salads, so Daz recommends popping any remaining sauce into a little jar for future use."
Method
Drizzle a medium sized plate with a little olive oil
Lay the seafood of your choice out evenly on the plate
Sprinkle with a little orange zest if you please
Cover in baking paper, add another medium sized plate on top, and leave to rest in the fridge
Add all the sour plum ponzu ingredients into a bowl, mix, and taste—you may need to adjust your quantities depending on the citrus—if its too sour add a little mirin, sugar or honey
Take your seafood out of the fridge, remove the plate and baking paper, and gradually pour the sour plum ponzu over with a spoon
Sprinkle over your shallots (spring onions), toasted sesame seeds, herbs, and green chilli
Photography: Ethan Smart
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