Poisson Cru with Coconut Milk - Chef Recipe by Sebastien Prevel.
Try this delicious raw fish dish which epitomises the fresh flavours of French Polynesia and Le M...
Serves 1 as a main and 3 as a canape
200g salmon belly, trimmed and cubed ready for skewering
22g caster sugar
44g soy sauce
20g dried kale
4 sheets nori
186g toasted sesame seeds
150g palm sugar
300g miso paste
25g fresh ginger juice
125g Kewpie mayo
Place nori and bonito into a food processor and blend to break down a little. Add dried kale and pulse again briefly. Add sesame seeds and mix by hand.
Place dry ingredients into a pot. Add wet ingredients and cook out while continuously stirring and scraping the mix off the bottom of the pot.
You need to cook out until the mix dried again.
Place mirin and sake in a pot to burn off the alcohol for 30 seconds.
Add sugar and bring back to the boil to dissolve, before adding miso.
Whisk in until well dissolved.
Combine ingredients and set aside.
Skewer the salmon belly. Cook on an open barbeque or grill until just cooked. You still want some pinkness to the salmon.
Brush with miso caramel until well coated. Sprinkle on kale furikake.
Put mayo into a bottle to serve with salmon. Garnish with garlic flowers and pickled shallot ring
Recipe provided by Miss Moneypenny's Broadbeach