Exquisite Taste - - Jakarta -

An ex­quis­ite seafood sashimi with a Korean flour­ish by Chef Akira Back


• 1 whole red snap­per, scaled and gut­ted – sashimi grade

• 200g to­biko (fly­ing fish roe)

• 2 tbs roasted sesame oil

• ½ whole Sunkist or­ange zest

• Cho­jang sauce

• black pep­per, freshly ground

• mal­don salt

• mi­cro shiso & mi­cro kaenip


5 tbs gochu­jang paste (Korean chilli paste) 5 tbs rice wine vine­gar 5 tbs roasted sesame oil 2 cloves gar­lic


1. Mix to­biko with sesame oil and or­ange zest. Mari­nade


2. Fil­let red snap­per, cut and sep­a­rate be­tween each loin.

3. Re­move snap­per skin with­out break­ing meat.

4. Slice pieces of snap­per to de­sired thick­ness, about the length of four fingers.

5. Lay open each slice of snap­per and top with to­biko mix­ture and roll tight.

6. Re­peat process for four more rolls.

7. Plate snap­per rolls as de­sired.

8. For Cho­jang Sauce blend all in­gre­di­ents un­til smooth.

9. Top sashimi with Cho­jang Sauce and fin­ish off with salt and black pep­per.

10. Gar­nish with mi­cro herbs.

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