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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
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
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