Trevally Sashimi with Truffle Ponzu
Trevally is my favourite fish to eat raw. It also eats beautifully well-cooked and smoked. I have had this Ponzu recipe for over 20 years. It comes from a restaurant (Duane Park Café) where I used to work in New York City. It was served with crisp skate wing - that was one of the restaurants signature dishes. The addition of serving the sauce with a few drops of truffle oil comes from my good friend and great chef Hamish Brown who has been involved in a couple of extraordinarily good Japanese inspired restaurants in London Roka and Zuma. I would never have thought to combine Ponzu and Truffle, but trust me, it is a wonderful combination.
Trevally Sashimi with Truffle Ponzu Photo: Al Brown
Ponzu Sauce
Ingredients
- ½ cup rice wine vinegar
- ½ cup soy sauce
- ¼ cup red Wine
- 1 ½ T dried Bonito flakes
- 2 pickled plums (available at most Asian stores)
- 1 whole Lime (quartered)
Method
Place all the ingredients in a small saucepan and place on medium-low heat. Bring up to a very slight simmer. Simmer for half an hour to let the flavours infuse.
Remove from the heat and strain through a fine sieve, or better still, a piece of muslin cloth.
Cool to room temp, then refrigerate.
Preparing and Serving
Ingredients
- Trevally - thinly sliced
- Ponzu sauce
- Avocado - small cubes
- Spring Onion - thinly sliced
- Fresh red chilli - thinly sliced
- Sesame seeds - toasted
- Truffle oil
- Limes
Method
Line a platter with the thinly sliced super fresh Trevally. Spoon over liberal amounts of the Ponzu sauce. The trevally should be basically soaking in it. Scatter about small cubes of avocado, followed by the thinly sliced spring onion and fresh chilli. Finish with a sprinkle of toasted sesame seeds and a few drops of truffle oil here and there. Serve with a fresh lime or two for squeezing.
