• Prep Time >60 minutes
  • Cook Time >60 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

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.

Recipe Ingredient

  • 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
  • Garnish
  • 1 jackfruit seed
  • 1sprig ulam raja
  • 1 bunga kunyit


    To prepare red snapper:
  1. 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.
  2. To make water chestnut snow:
  3. 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’.
  4. To make concentrate:
  5. 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.
  6. To make puree:
  7. 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.
  8. To prepare garnish:
  9. 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.
  10. To assemble:
  11. 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.

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