Tetsuya’s warm salad of ocean trout with black beans recipe

Prep time: 15min

Ingredients

500g fillet of Kingfish or Ocean Trout

10 Spring onions (sliced) Keep in cold water

1 Tablespoon Ginger (Julienne)

1 teaspoon Garlic (chopped or julienne)

1 Tablespoon salted Black Beans (chopped)

1 Orange zest (Finely chopped)

3 teaspoon Sesame Oil

6 Tablespoons Grapeseed Oil

Cook time: 10min

Sauce

4 Tablespoons Soy Sauce

2 Tablespoons Mirin

2 teaspoons Sugar

Garnish

20g Julienne leeks

20g Chives

60g Wakame

A recipe I’ve been keeping up my sleeve since cooking with Tetsuya last year, is this salad dressing which transforms simple sashimi slices of fresh fish (kingfish, tuna, salmon, snapper, ocean trout or hapuka) into the most sumptuous indulgence. Known for his elegant French-Japanese culinary masterpieces and humble personality, this recipe showcases Tetsuya’s refined, balanced and seasonal approach to food.

Tetsuya says that the secret to this recipe is heating up the grapeseed oil which has a high smoke point (so it doesn’t burn too quick) to flash cook the shallots and aromatics, bringing to life the fresh flavours of the salad. While I’m still lusting for the induction cooktops which Tetsuya uses at his restaurant, the balance of this dressing is an absolute winner and the best part is that it requires very little cooking!

Instructions

Cut the fish into slices & arrange on a plate in an overlapping circular manner.
Sprinkle the chopped black beans over the fish. Then sprinkle the spring onion, orange zest, ginger & garlic over the fish.
Combine the soy sauce, mirin, & sugar in a bowl and mix until sugar is dissolved to create a sauce. Pour this sauce over the spring onion. Set aside.
Heat the grapeseed oil in small pot until it starts to smoke at 200°C.
Pour that over spring onion.
Sprinkle the julienne leek, chives and wakame over fish and serve.