RAW RED SNAPPER, TOMATO & DRIED SCALLOP GELLEDSTOCK WITH WATER CHESTNUT SNOW
Servings
4servings
Servings
4servings
Ingredients
Tomato concentrate
Egg yolk puree
Instructions
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.
To make water chestnut snow:
  1. 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’.
To make concentrate:
  1. 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.
To make puree:
  1. 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.
To prepare garnish:
  1. 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.
To assemble:
  1. 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.