SEARED TETAKI DOGTOOTH TUNA ON KECAP MANIS SAUCE

Perfect island getaway

THE RESTAURANT - REEFERS, PORT VILA, VANUATU, SOUTH PACIFIC

Situated in Vanuatu’s Port Vila, Reefers has one of the best views of the harbour, right on the waters edge.

A mix of relaxed dining, including bean bags on a small sandy stretch, make this place a fun relaxed spot to visit.

Described as an ‘authentic tropical dining experience’ Reefers menu offers a broad variety flavours and cooking styles all sourced from delicious fresh locally available ingredients.

THE CHEF - RUSS HOUSBY

Russ is not only the Skipper aboard ‘Nambas’ the boat we used to catch all our fish for this episode, but it turns out he is a talented chef also.

The whole fishing trip he told us about the tuna tetaki style dish he was renowned for, so we had high anticipation to try it by the time we made land.

Russ and his partner Laura do live aboard charters on their launch Nambas, and with Russ’ cooking skills you know you’ll be eating well.

THE RECIPE: SEARED TETAKI DOGTOOTH TUNA ON KECAP MANIS SAUCE

INGREDIENTS

Fresh Tuna (Dog Tooth)
Sesame Oil
Black Pepper
200gms of Brown Sugar
300 ml of soy sauce (Kikkoman or any other good quality soy)
Wasabi mayo
Mayonnaise
Wasabi to taste
Zest of a lemon
Pinch of Salt

WINE MATCH

METHOD

The fish:

Start by cutting the Tuna fillets, then rolling in sesame oil and covering in fresh ground black pepper.

Sear the fish on a hot skillet, until just the outside layer is coloured.

Take the the filet and wrap in paper towels to remove the excess oil.

While still in paper towels wrap in aluminum foil then place into a freezer to chill.

Kecap Manis Sauce (Soy reduction):

Mix the brown sugar and soy sauce into a sauce pan together. Place on a low heat and reduce until it becomes syrupy. Transfer this into a squirt bottle and leave to cool.

Then mix wasabi mayo, mayonnaise, Wasabi (to taste) together. Before adding a zest of lemon, a pinch of salt and a pinch of pepper.

Mix all this together, add more wasabi if required then transfer into a squirt bottle and refrigerate.

PLATING UP:

Remove the fish from freezer and unwrap. Gently slice the fillet down the squared roll making each cut just several millimetres thick. Lay these out to cover a plate. Take the Kecap Manis in the squirt bottle and paint lines across fish, making a straight line pattern. Turn the plate ninety degrees and take the wasabi mayo squirt bottle and repeat the process.