Flavours of the ocean | share plate
What better way to bring an exotic taste of the sea to your table than with a stunning contemporary seafood platter. As always the key is in the freshness of the ingredients, and if you have access to a fish market it is well worth the journey. This is an alluring, beautiful dish in both flavour and presentation, so share it with someone you really, really like. We shared it with 180 guests at The InspireEx Gala dinner at Sydney Town Hall in August.
Oysters
- ½ dozen Sydney rock oysters, shucked
- 10ml mirin
- 10ml soy sauce
- 15 ml rice wine vinegar
- 50 ml grape seed oil
- 10g caster sugar
- 20g ginger grated
Make the dressing no more than 30mins in advance of serving. Firstly add the ginger, vinegar and sugar together, then add the soy and mirin and slowly add the oil.
When you are ready to serve, remix the dressing and drizzle a spoon of dressing on top of each oyster.
Hervey Bay Scallops
- 4 Hervey Bay scallops in shell
- 2 red finger limes
- 50ml extra virgin olive oil (fruity variety)
- baby coriander
- salt
Remove the catch muscle from the scallop then cut the scallop in half and replace in the rinsed shell.
Keep in the fridge till ready to be served.
To make the dressing, cut the finger limes in half, discard the seeds then scrape out the lime caviar and add it to the oil.
Season the scallop before drizzling on some dressing and topping with baby coriander.
Sea Urchin
- 1 whole fresh sea urchin (if you can’t get a whole sea urchin, use 60g of sea urchin roe)
- 100g of yellow fin tuna sashimi grade
- ½ bunch of chives finely chopped
- 10ml yuzu juice
- 10ml soy sauce
- 10ml mirin
- 10ml extra virgin olive oil
- 1 punnet baby purple shiso cress
- salt
If you have a whole sea urchin, make sure you use a glove and tea towel to hold it. Using scissors cut a large opening in the top of the urchin. Once opened, drain the water and remove the roe gently without breaking the roe. Rinse the roe in cold salted water to remove any spikes and store the roe in the fridge until ready to use. Rinse the shell clean.
Finely dice the tuna into ½cm cubes and store in the fridge until ready. Make the Ponzu dressing by mixing the soy, mirin and yuzu together then slowly adding the olive oil.
To finish, dress the diced tuna with Ponzu to taste. Add chives, salt to taste and dice half of the sea urchin roe into little cubes and mix with the tuna, saving the other half of the sea urchin roe. Place the tuna mix in the sea urchin shell and add the remaining sea urchin roe on top, (keep the sea urchin roe whole). Top with shiso cress and a drizzle of dressing.