Spiced tuna tartare with shiso, yuzu custard, radish & rice crackers

Spiced tuna tartare with shiso, yuzu custard, radish & rice crackers

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This is a boldly flavoured tartare, spiked with a Korean fermented chilli paste known as gojuchang, traditionally aged outdoors in large earthen pots. The Vietnamese sesame rice crackers are not the same ones you use for rice paper rolls. They are thicker and are studded with black or white sesame seeds, and sometimes dried shrimp, spring onion (scallion) or even coconut. You will find both ingredients at good Asian grocers.

Ingredients

Quantity Ingredient
400g sashimi-grade yellowfin tuna, diced
2 tablespoons gojuchang
4 shiso leaves, finely sliced, (see Note)
1 tablespoon sesame seeds, toasted and ground
1 tablespoon peanuts, toasted and ground
vietnamese sesame rice crackers, deep‑fried or toasted over a flame until puffed, (see Note)
1 radish, julienned
shiso cress, to garnish

Yuzu custard

Quantity Ingredient
50ml mirin
50ml yuzu juice
50ml light soy sauce
2 duck egg yolks
1 whole duck egg

Method

  1. In a bowl, mix the tuna with the gojuchang, shiso and ground sesame seeds and ground peanuts. Taste for seasoning and add a little sea salt if necessary. Refrigerate until ready to use, but bring to room temperature for serving.
  2. For the yuzu custard

    Whisk all the ingredients together in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Cook, stirring constantly with a spatula, for about 10 minutes, or until thick.
  3. Strain through a fine sieve, into a clean bowl. Place a round of baking paper on top, to prevent a skin forming, and leave to cool.
  4. To serve

    Spoon the yuzu custard over the bottom of a platter or large bowl. Shape the seasoned tuna into a ball and place on top, in a pyramid shape.
  5. Break up the sesame rice crackers into large shards and arrange around the tuna. Serve garnished with the radish and shiso cress.

Note

  • Shiso, also called perilla, is a member of the mint family. It has a slightly citrusy, cumin flavour and is widely used in japan and korea.

Note

  • In Vietnam, rice crackers are often eaten with salads. To use, puff them in the microwave like poppadoms, toast over an open flame until puffed, or break into pieces and deep-fry in 5 cm of vegetable oil.
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