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Trevally tartare, mochi, quail eggs and ginger

You'll need

60 gm ginger, thinly sliced 300 gm trevally fillets 60 ml yuzu juice (see note) For deep-frying: vegetable oil 50 gm piece dried mochi, very thinly sliced (see note) 12 quail eggs


  • 01
  • Blanch ginger in boiling water 3 times, changing the water each time, then finely dice.
  • 02
  • Dice trevally, combine in a bowl with yuzu juice and ginger and season to taste.
  • 03
  • Meanwhile, preheat oil to 170C in a deep saucepan or deep-fryer and deep-fry mochi, turning occasionally, until puffy (10-20 seconds; be careful as hot oil will spit). Drain.
  • 04
  • To serve, divide trevally mixture among serving spoons or plates. Separate quail eggs, place yolks on top of trevally (discard eggwhites), top with fried mochi and serve.

Note Yuzu juice and mochi, a Japanese rice cake, are available from Japanese grocers.

"We chose this fish because at the time it was the best of the season. It's a simple dish with different textures and flavours: crispness from the mochi, spice from the ginger. It also makes great finger food."

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Light, dry Japanese sake.

Featured in

Nov 2011

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