Yellowtail with red dulse, olive oil and soy
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Phil Fanning celebrates the flavours and ingredients of Japanese cuisine in this adventurous dish, combining hamachi (also known as yellowtail or Japanese amberjack) with braised seaweed, soy and mirin dressing and a sorbet of miso and dashi. The chef recommends a garnish of olive oil caviar in this marinated hamachi sushi recipe, which can be bought online or made with spherification equipment.
First published in 2015
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Ingredients
Metric
Imperial
Marinated hamachi
- 200g of hamachi fillet
- 1g of ginger, microplaned
- 45g of soy sauce
- 3g of tahini
- 2g of sesame seeds
Dashi
- 30g of kombu, dried
- 30g of miso paste, red
- 100g of dried shiitake mushrooms
- 2.6kg water
Sorbet
- 1.2kg dashi
- 8g of gellan gum type F
- 90g of yuzu juice
- 28g of soya lecithin
- 16g of sugar
- 86g of miso paste
- 50g of beetroot juice
- 60g of trimoline
Braised red dulse
- 200g of red dulse, fresh, prepped
- 50g of vegetable oil
- 50g of soy sauce
- 4g of star anise
- 7g of ginger
Soy and mirin dressing
- 50g of rice wine vinegar
- 45g of soy sauce
- sesame oil to taste
- 50g of mirin
To serve
- spring onions, green, finely sliced
- shiso cress leaves
- damson flowers
- olive oil caviar, to plate
Iced mooli spaghetti
- 1 mooli
SAVE RECIPE
Equipment
- Hand blender
- Sous vide equipment
- Japanese noodle mandolin slicer
- Microplane
Method
1
To prepare the dashi, bring the water to the boil in a medium sized saucepan, add the remaining ingredients and mix well. Remove from the heat and allow to infuse for 30 minutes
- 3g of miso paste, red
- 10g of dried shiitake mushrooms
- 260g of water
- 15g of kombu, dried
2
Remove the kombu sheets and pass the liquid through a fine sieve, squeezing to extract all of the juices from the mushrooms. Discard the aromatics and allow the dashi to cool
3
For the sorbet, mix the soy lecithin with the sugar, gellan, miso and trimoline. Add to the cold dashi and mix well
- 2.8g of soya lecithin
- 6g of gellan gum type F
- 1.6g of sugar
- 1.2kg dashi
- 60g of trimoline
- 86g of miso paste
4
Bring the mix to the boil in a large saucepan and cook out for 5 minutes with a lid on over a medium heat, stirring frequently
5
Remove from the heat, pour into a cold, flat tray and chill. Once cold, add the remaining ingredients and blitz with a hand blender until smooth. Pass through muslin cloth and continue to cool
- 50g of beetroot juice
- 90g of yuzu juice
6
To finish the sorbet, if you have a Pacojet, then freeze in a Paco container and spin twice. Otherwise, leave overnight in the fridge, then churn in a traditional ice cream maker. Store in the freezer until required
7
For the iced mooli spaghetti, run the mooli through a Japanese vegetable turner and keep in the freezer for at least 2 hours, or until ready to plate
- 1 mooli
8
To prepare the red dulse, wash well and trim off any undesirable pieces. Place in a vacuum bag with all of the remaining ingredients. Remove the air, seal and cook for 25 minutes at 80°C until tender. Remove and allow to cool
- 200g of red dulse, fresh, prepped
- 16g of vegetable oil
- 13g of soy sauce
- 1g of star anise
- 1.6g of ginger
9
To marinate the hamachi, mix together all of the marinade ingredients. Roll the fillet of hamachi in the marinade and leave in the fridge for 1 hour
- 1g of ginger, microplaned
- 45g of soy sauce
- 3g of tahini
- 2g of sesame seeds
- 200g of hamachi fillet
10
For the soy and mirin dressing, mix together all of the ingredients with a hand blender. Set aside until ready to serve
- 50g of rice wine vinegar
- 45g of soy sauce
- sesame oil to taste
- 50g of mirin
11
To finish the dish, slice 2 generous pieces of hamachi fillet and drizzle with fresh yuzu juice. Arrange onto plates and garnish with the red dulse, spring onion, iced mooli spaghetti, shiso cress, damson blossom, a spoonful of miso sorbet and a few spots of the soy and mirin dressing. Finish with olive oil caviar and serve immediately
- spring onions, green, finely sliced
- shiso cress leaves
- damson flowers
- olive oil caviar, to plate
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