Charred bonito with achara

Charred bonito with achara

By
From
My Feast
Serves
6
Photographer
Chris Chen

When we go to the markets we always look for the ‘glamorous’ fish, but take a bit of time and start to experiment with the less well-known fish. In most cases they are probably more sustainable. Take bonito, for example, which lays 100 million eggs at a time. Bonito is an underrated fish outside of the islands and if treated properly is a good substitute for tuna. When fresh it has a wonderful flavour, and slightly charring the skin adds a lovely smoky flavour to it.

Ingredients

Quantity Ingredient
200g piece of sashimi-grade bonito, skin on, cut into 4 equal pieces, (see note)
100g sea grapes, picked, or wakame seaweed
1 small tomato, diced
2 small red onions, finely diced
soy sauce, to serve
Achara, to serve

Vinaigrette

Quantity Ingredient
10 calamansi lemons or regular lemons, juiced, strained
80ml rice wine
60ml olive oil
2 tablespoons white sugar
salt and black pepper, to taste

Method

  1. Place the fish, skin side up, on a baking tray and place a lightly oiled wire rack on top of the fish. Using a kitchen blowtorch, sear the skin for 10 seconds or until the skin is just marked. Remove the rack and refrigerate the fish until needed.
  2. Combine the sea grapes, tomato and onion in a bowl and set aside.
  3. To make the vinaigrette, place all of the ingredients in a bowl, season with salt and pepper and combine well.
  4. To serve, thinly slice the fish and arrange on plates. Sprinkle the sea grape salad over the top and serve the achara and soy sauce on the side. Finish the dish with a drizzle of the vinaigrette.

Note

  • Generally when using raw or barely cooked fish in a recipe, make sure it is sashimi grade. A good fishmonger will be able to give you this information.
Tags:
My
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Peter
Kuruvita
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