Hi......inspired by a lovely meal at nobu,metropolitan hotel,i tried to make the most popular dish ..yellowtail with jalapeno using Nobu s recipe....i picked up the yellowtail from the japan centre as well as the ingredients for the dressing and it turned out fabulous....the recipe is too easy and if you can get hold of this beautiful fish(as i did),it will be polished up in seconds.......the kids were wanting more and more and the recipe turns oput exactly the same as nobu restaurants........here goes the recipe!! do check out the step by step link at the bottom
YELLOW TAIL SASHIMI WITH JALAPENO
BY NOBU MATSUHISA | JAN 22, 2010
Six pieces (70g) Yellow Tail
Six coriander leaves
Three grams garlic puree
Six slices of Jalapeno (green chilli)
90 ml yuzu soy
Yuzu Soy
60ml yuzu juice
30ml soy sauce
1 Slice Yellow Tail into six pieces.
2 Dip the Yellow Tail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeno.
3 Dress dish with yuzu soy and serve.
step by step link to recipes
http://www.facebook.com/media/set/?set=a.10151722701830344.859760.631380343&type=1
SO DELICIOUS SALMON CARPACCIO.
.......THIS LOVELY CARPACCIO TAKES NO TIME TO PREPARE AND LOOKS LOVELY...ITS A GREAT APPETIZER FOR A DINNER PARTY!!!!!!!!I HAVENT ADDED FRIED SHALLOTS THE CHIVES TO IT AS MY KIDS AVOID GREEN GARNISHES BUT IT LOOKS SUPER WITH THE CHOPPED CHIVES AND THE SHALLOTS!!!
INGREDIENTS(FOR THE SALMON)
.11O ML VEG OIL FOR DEEP FRYING
.10 SHALLOTS THINLY SLICED
.1TSP WASABI PASTE MIXED WITH 1 TABLESPOON SOUR CREAM AND A BIT OF SALT.
.200 GM SALMON VERY THINLY SLICED
.2 TABLESPOON FRESH SNIPPED CHIVES
FOR THE JAPANESE VINAIGRETTE
.1 TABLESPOON VEG OIL
.3 TABLESPOON SOY SAUCE
.3 TABLESPOON RICE VINEGAR
.1 TABLESPOON SESAME OIL
.1 TABLESPOON GRATED ONION
METHOD.MIX ALL INGS FOR THE VINAIGRETTE TOGETHER IN A SMALL BOWL.ITS BETTER TO MAKE VINAIGRETTE BEFORE HAND AND LET IT SIT FOR ATLEAST HALF HOUR IN THE FRIDGE SO THAT FLAVORS DEVELOP.
.PREPARE THE SALMON BY HEATING VEG OIL IN A SMALL FRYING PAN OVER LOW HEAT.
.ADD SHALLOTS TO HOT OIL .NOT TOO HOT AS WE DONT WANT THE SHALLOTS TO BURN.DEEP FRY 3 MINS SLOWLY TILL THEY CHANGE COLOR.TAKE OUT AND DRAIN ON KITCHEN PAPER.THE SHALLOTS WILL CONTINUE COOKING AND BECOME GOLDEN.SET ASIDE
.MIX WASABI PASTE,CREAM AND SALT.
.NOW LAY THE THINLY SLICED SALMON ON A SERVING PLATE.POUR THE VINAIGRETTE EVENLY ALL OVER THE FISH.TOP WITH A SWIRL OF WASABI MAYO.
.SPRINKLE THE CHIVES AND DEEP FRIED SHALLOTS OVER THE TOP N SERVE.
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10151791142005344.867351.631380343&type=1
