CHARGRILLED FLATHEAD & SQUID-NOODLE SALAD W/GENMAICHA FISH TEA

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THE RESTAURANT - WASABI, NOOSA RIVER, SUNSHINE COAST, AUSTRALIA

A fine dining Japanese inspired restaurant nestled on the banks of the Noosa River on Australia's Sunshine Coast.

So committed are they to using local produce that they own a nearby farm specifically to grow their own requirements.

Their seafood arrives daily from the local inshore fleet to perfectly compliment this.

A multi award winning restaurant that attracts customers from all over Australia.

THE CHEF - ZEB GILBERT

Head chef Zeb is also a co-owner of Wasabi and his passion is evident throughout the restaurant which has an impeccable attention to detail.

Zeb's work is described as some of the best Japanese food available in Australia.

Zeb also runs the popular nearby Noosa Cooking school.

THE RECIPE: CHARGRILLED FLATHEAD & SQUID-NOODLE SALAD W/GENMAICHA FISH TEA

INGREDIENTS

Main ingredients:

1.5kg whole flathead fish, filleted and skinned, reserving the frames for the stock.
400g of whole squid.
3 tsp sea salt.
1 tbsp rice bran oil

Genmaicha fish tea:

The reserved fish frame and squid tentacles
1 onion, chopped
1 stick of celery, chopped
1 carrot, peeled and chopped
4cm piece of daikon, chopped
1L water
100ml sake
60ml mirin
80 ml tamari soy
3 tbsp of genmaicha tea (green tea with toasted rice)

WINE MATCH

METHOD

Genmaicha fish tea:

Rinse the fish bones and squid tentacles and place into a large pot.

Add the chopped vegetables and water.

Bring to the boil then reduce heat and simmer for 20 minutes skimming any impurities from the top of the stock.

Turn off the heat and add the genmaicha tea and allow to steep for 5 minutes.

Strain the stock.

Add the soy, sake and mirin.

To ensure the fish tea is well balanced between earthy, sweet and salty, add more soy for salt and more mirin for sweetness, adjusting to your liking.

Place the fish tea in a saucepan and ensure it is hot for serving.

Fish:

Portion fish fillets into 200g portions and season with sea salt and rice bran oil.

Cook over charcoal, barbecue or in a frypan: cooking times will vary depending on your method of cooking.

To clean the squid first remove the head, holding it behind the eyes and pulling it away (similar to taking the head off a prawn)

Cut the tentacles off the squid just below the eyes.

Reserve the tentacles for the stock and discard the head.

Reach your fingers inside the tube and pull out the cartilage.

Slice the tube along one side and open it up so it lies flat.

With the back of your knife, scrape the inside of the tube to remove any remaining innards.

Turn the squid over and gently pull the skin away from the flesh, making sure to remove all the skin, including the two fins.

Reserve the fins with the tentacles and keep with your fish frames for making the stock later.

With your squid in a sheet, slice as thinly as possible into long noodles.

Simmer noodles in strained fish tea for 2 minutes.

PLATING UP:

Pour squid noodles and fish tea into warmed bowls and top with fish pieces and garnish.