Serendipity and Raw Fish

The other day a lovely surprise was delivered to me through the front door:


From Kristine, whom I have actually known since university and noticed from my cookbook rants on this blog that I love to cook and so generously gave me this signed copy of Tetsuya Wakuda's cookbook. Thank you so much.

Tetsuya runs the eponymous restaurant in Sydney which is on one list of things to do before death takes me. It is one of the best restaurants in Australia and the world.

My husband read it and was inspired, and wrote me a list full of provisions to pick up at the market.

As an aside, my husband, who is an excellent cook, in fact cooks very very rarely. The reasons for this range from: he works hard to I like to cook myself to all kinds of plausible excuses in between. Hence I really value those evenings when I am cooked for.

His shopping list was a bit strange, it contained no quantities and consisted of five 'groups' of ingredients. Buy any 2 or 3 groups, the list said.

(Read no further if you don't like raw fish).

I ignored the unreasonable injunction to just buy some ingredients, and bought all 5 groupings.

That evening we realised we had the makings of a five course meal, one duck and the other four seafood. And it was just the two of us.



He decided to cook the four seafood. It was then we realised that each seafood dish was raw. Okay, challenging, but good for you, right?

So, this is what we ate. Apologies for the deteriorating quality of the photos. It was rather a long night!

Raw snapper with cucumber and sherry vinegar dressing

Tuna and Hamachi with orange oil and ginger juice

Sea scallops with lemonade fruit and yuzu. I have never seen lemonade fruit here - he used lemon. The scallops are 'cooked' by immersing in hot water then refreshed in ice and sliced.

Cuttlefish noodles with mirin, soy and capers with broccoli florets and (raw) quail egg.

What an interesting evening of food......

As an aside we had lots of quail eggs left over so the next night I deep fried them for one minute then rolled them in a mixture of rice flour, chilli powder and sea salt. Really divine (and filling) with drinks!

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