SHELL OUT FOR QUAL­ITY

OUR CHEF DE­SCRIBES THIS DISH AS “LIKE GET­TING A KISS ON THE LIPS AND SMACK ON THE CHEEK AT THE SAME TIME”

Townsville Bulletin - Townsville Eye - - FOOD - WORDS: A LAST AIR MCLEOD PHOTO: JON OS EAR LE

With an abun­dance of world-class seafood on our doorstep, the big­gest task in this recipe will be to shop well. With cooks bleat­ing on about keep­ing it sim­ple, this recipe – if you could call it that – is the epit­ome of ease. The hook and the hack is the yuzu, a cit­rus fruit with the taste that’s a cross between lime, man­darin and grape­fruit. With their sea­son short and their avail­abil­ity lim­ited, head to your lo­cal Asian gro­cer and pick up green yuzu kosho, yuzu juice and fu­rikake. The for­mer is a pun­gent condi­ment of fer­mented green chilli, yuzu juice and zest that en­hances any­thing it touches – fish, meat, noo­dles, and soups – and the lat­ter is a groovy Ja­panese sea­son­ing.

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