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”
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.