Ingredients
‘Chawan Mushi’ Custard1 avocado (peeled)
2 eggs
1 egg yolk
200ml milk
5g ginger
1 small green chilli
20ml yuzu juice
Sweet Dashi Sauce 5g dashi 2g bonito flakes 50ml water 20ml sake 10ml mirin 5ml Yamasa soy 15g caster sugar 5g corn flour/10ml water, mix together
Yabby Tail 100g green soya beans (peeled) 10g black soya beans (cooked in water until tender) 4 yabby tails (cooked and peeled)
Ocean Trout 500g ocean trout fillet cleaned of blood line and pin bones 1 avocado (peeled and sliced) 20g Yarra Valley salmon roe 50g Japanese bread crumb 5g yukari ¼ bunch chives (chopped) 20g butter
Crème Fraiche 50g crème fraiche ¼ bunch chives (chopped) ¼ bunch dill (chopped) ½ lemon (juice) Salt and pepper to taste
Ocean Trout Cure 80g caster sugar 80g table salt 1 lemon (rind) 1 orange (rind) 5 coriander root 10g Sichuan peppercorns
King Prawn 4 king prawns (peeled and butterflied) ½ avocado (sliced into wedges) 50g rice flour
Batter 375ml beer 150g self raising flour
Daikon Salad 1 daikon radish (finely grated, with some of the juice squeezed out) 1 red chilli (deseeded and finely chopped) 1 green chilli (deseeded and finely chopped) 10ml olive oil 10ml Yamasa soy sauce 10ml sesame oil Pinch of salt Juice of 1 lemon
Description
This Japanese Seafood Plate Makes A Great Food Service Appetizer Or Impress Your Guests Whilst Entertaining.
Australian Avocados
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