Salmon isn’t the only fish that can be eaten raw; this delectable delight features raw red snapper. For this dish, make sure to buy good-quality raw red snapper.
This recipe was first published in Flavours.
- 800g red snapper fillet, fresh; divided into four, without skin
- 176g soy sauce
- 42ml lime juice
- 18g mustard oil
- 1kg water chestnut
- Tomato concentrate
- 2kg tomatoes
- 5g Scotch Bonnet or 12g red chillies; deseeded
- 8g dried scallops
- 1tsp salt
- Egg yolk puree
- 8 salted duck egg yolks
- 115ml pickling liquid
- 1 jackfruit seed
- 1sprig ulam raja
- 1 bunga kunyit
- Place the fish fillet on crushed ice and set aside. Combine the rest of the ingredients in a spray bottle and lightly spray the fish with the dressing.
- Peel and juice the water chestnuts. Place the juice in a freezer. Once frozen, remove and scrape the frozen block with a fork to form ‘snow’.
- Skin and quarter the tomatoes, then blend in a food processor. Pour the mixture into a colander lined with cloth and tie the cloth to form a bag. Place something heavy on the bag and allow to drip overnight. You should have approximately 600ml of tomato juice the next day. In a pot, simmer the juice with the chillies, scallops and salt till reduced by half, then strain through a fine sieve and set aside.
- Place the egg yolks in a bag, seal and cook in a 65°C water circulator for 1 hour. Then mix the yolks with pickling liquid and pass the mixture through a fine sieve. Pour it into a squeeze bottle and refrigerate.
- Vacuum pack the jackfruit seed in a bag and steam for an hour, then slice it thinly and set aside. Finely slice the ulam raja and bunga kunyit.
- Place the fish on a plate then spoon on the tomato concentrate and puree followed by the water chestnut snow. Sprinkle on garnish and serve immediately.
To prepare red snapper:
To make water chestnut snow:
To make concentrate:
To make puree:
To prepare garnish: