Fishy Taco Cress

Ingredients

• Sushi rice (for example Akita or Koshihikari rice)
• Rice vinegar
• Eel
• Fresh tuna
• Nori sheets
• Foie gras
• Soy sauce infused with anise and licorice
• Yuzu zest
• Chives
• Shallot
• Fresh wasabi
• Pink peppercorns
• Codium
• Aclla Cress
• Ghoa Cress
• Anise Blossom
• Shiso Leaves Purple
• Shiso Leaves Green

Method

• Cook the rice, cool it down, and marinate with a splash of mirin/rice vinegar.
• Cut the nori sheets to a suitable size on the plate.
• Lightly grill the Gim (brushed with sesame oil and allowed to infuse for 2 hours) on the barbecue, so the flavors of the seaweed ‘come back to life’ and the sheets become crispy.
• Marinate the eel and foie gras with soy sauce (a reduction of gula jawa, mirin, anise, and licorice), and let them sit covered for 1.5 hours.
• Save some of the marinade.
• Grill the eel on the barbecue on both sides, continuously basting with the marinade.
• Cut the tuna into small cubes and lightly puree into a coarse mousse.
• Add finely chopped chives, fresh myoga, grated fresh wasabi, and yuzu zest to the mousse in delicate amounts, and season with soy sauce.
• Lay out the crispy Gim nori sheet and top it with a layer of rice, Shiso Leaves Purple, Shiso Leaves Green, tuna mousse, grilled eel, and foie gras.
• Finish with Anise Blossom, Ghoa Cress, Aclla Cress, and Codium.
• Eat this amazing dish like a taco – and enjoy

Recipe: Kelvin Lin