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Surf and Surf with Bonito Tataki and Moreton Bay Bug Tempura
Recipe by Chase Kojima
Re-create renowned chef Chase Kojima's tempura Moreton Bay bugs, featuring umami eggplant, bonito fillet and a spicy dressing.
- Steps
- Ingredients
Steps
- Prepare coats for hibachi if using preheat BBQ or grill pan. Bring a saucepan of water to the boil. Preheat oil in deep fryer to 180oC.
- Thread 4 skewers into the bonito fillet widthways to ensure fillet stays flat when cooking. Set aside in the fridge.
- Blanch the bugs and place into an ice bath. Cut either side of the underside of the tail and gently remove the meat. Remove the digestive tract and cut into bite size pieces. Cover with paper towel and place into the fridge.
- For the dressing, strain passionfruit into a bowl. Add lime juice, ginger, 20ml grapeseed oil, 10ml white soy and salt and pepper, to taste. Set aside.
- For the tempura batter, sieve flour into a bowl. Add 500ml cold water and egg and whisk briefly until mostly smooth. Set aside in the fridge.
- For the dashi, slice kombu with 400ml water and bring to the boil. Trim eggplant and cut in half widthways. Cut each half into 8 wedges. Place into simmering dashi for 10 minutes. Remove from the dashi and drain well.
- For the umami cream, place a small frypan over medium high heat. Add cream and the cooked eggplant. Simmer until liquid has reduced. Add a little dashi and 10ml white soy sauce.
- For the tempura bugs, dust the bug meat in flour then dip into tempura batter. Cook in hot oil for 2-3 minutes then remove from the oil and drain well.
- For the tataki, brush bonito fillets with grapeseed oil and season with salt. Place onto heat, skin side down. Cook until flesh is mostly opaque then turn and cook for 20-30 seconds only. Remove from heat and set aside.
- Increase the oil temperature to 200oC. Return bugs to hot oil and cook for 30-60 seconds until golden and crisp.
- To serve, cut each bonito fillet into 4 pieces. Arrange umami eggplant onto plates and add some bonito, skin side up. Add tempura bugs and garnish with julienne of basil and chilli. Add watercress leaves and serve with dressing on the side.
