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Trevally tartare, mochi, quail eggs and ginger

Australian Gourmet Traveller recipe for trevally tartare, mochi, quail eggs and ginger.

By David Chang
  • Serves 6
  • 20 mins preparation
  • 10 mins cooking
Trevally tartare, mochi, quail eggs and ginger
Trevally tartare, mochi, quail eggs and ginger

"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."


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


  • 1
    Blanch ginger in boiling water 3 times, changing the water each time, then finely dice.
  • 2
    Dice trevally, combine in a bowl with yuzu juice and ginger and season to taste.
  • 3
    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.
  • 4
    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.
Drink Suggestion: Light, dry Japanese sake. Drink suggestion by Max Allen