Bonito with mojama


"I love bonito for this recipe, but you could substitute mackerel or another semi-oily fish, just as long as it's super-fresh," says James Henry. You'll need a blowtorch to achieve the combination of caramelised exterior and rare flesh; it's difficult to replicate this effect with a griller.

You'll need

75 gm (1/3 cup) each caster sugar and sea salt 1.6 kg bonito, filleted, skinned, pin bones and blood line removed, cut into 10cm lengths 1 Spanish onion, quartered, petals separated 400 ml buttermilk 80 ml (1/3 cup) ponzu To serve: mojama (see note), toasted sesame oil and baby wood sorrel leaves (optional)

Method

  • 01
  • Combine sugar and salt in a bowl, scatter mixture over both sides of fish and refrigerate to cure for 3 hours.
  • 02
  • Blanch onion until just tender (30 seconds), refresh and drain well. Place in a non-reactive container with buttermilk and ponzu and marinate for 1 hour.
  • 03
  • Brush cure mixture from fish (discard) and transfer fish to a foil-lined oven tray. Lightly caramelise with a blowtorch and divide among serving plates.
  • 04
  • Drain onion (reserve marinade), scatter onto bonito, then finely grate mojama over the top. Drizzle with a little buttermilk marinade and sesame oil, scatter with sorrel leaves and serve.

Note Mojama, dried cured tuna, is available from Spanish delicatessens.


At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Jun 2013

You might also like...

Vegetarian canape recipes

recipes

Baked camembert with confit garlic and white wine

Artichokes with Taleggio sauce

recipes

Jamaican chicken wings

Veal carpaccio with ruby grapefruit and celery salad

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

conversion tool