Saturday, January 21, 2012

Finely Chopped Tuna on Rice

I've been on a slight health kick lately, probably subconsciously linked to new years resolutions! But also, the summery weather has just been calling out to me for fresh produce and evening jogs through Hawthorn. So despite the posting of sweets and other goodies, my diet has been largely composed of veges and unprocessed foods. Like this!

Before cooking this dish i had been going weeks with a craving for tuna sashimi. But how does one make an entire meal out of raw fish? An appetizer alone was not going to satisfy me, and when i tried to get a table at Kenzan@GPO there was no seats available!

Fear not, i found this fantastic recipe from Neil Perry on the Cuisine website. This i believe is the first Neil Perry recipe i've ever cooked (well, adapted), and i am happy to say that i'm not in the least disappointed. This meal was so fresh and zingy, and really luxurious but healthy at the same time. Highly recommended to anyone who likes sashimi and a bit of spice!

Ingredients (per person):

  • 1/2 cup short grain rice
  • 100g raw sashimi-quality tuna
  • 1 scalion cut into rounds
  • 1/3 cup chopped coriander
  • 1/2 tsp grated ginger
  • 1 1/2 tsp grated daikon
  • 1 egg yolk
  • 1/2 tsp sesame seeds
  • 1 tbsp hot bean paste
  • 1 pinch caster sugar
  • 1 tsp rice wine
  • 1 tbsp soy sauce
  • 1 dash sesame oil


Place the sesame seeds in a frying pan over medium heat and toast until fragrant then set aside

Rinse and drain the rice then place in a small saucepan with 3/4 cup water (not if you're multiplying this recipe just put in the same amount of water as rice, i.e. 1 cup rice and 1 cup water).
Cover and bring to the boil
Reduce heat and simmer until all water has been absorbed
Remove from heat and leave to sit, covered for 10 minutes whilst you prepare the rest of the meal.
Dice the tuna into 1cm pieces

Combine the tuna with the daikon, ginger, scalions and coriander in a large bowl

In a small bowl, combine the rice wine, soy, sesame oil, bean paste and sugar, stirring until the sugar has dissolved.
Pour over the tuna and mix will.
To serve, lay the rice as a bed onto the serving plate
Layer the tuna mixture on top
Make a slight well in the centre of the tuna and place the egg yolk there
Sprinkle the sesame seeds over the top

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