Grilled Bonito, Crunchy Salad with Toasted Rice & Yuzu - Illustrated recipe
A delicate Asian fusion recipe! Follow our step-by-step, illustrated recipe and video and enjoy this delicious creation by Michelin-star chef Fabian Feldmann.
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Cooking tools:
- Measuring cup
- Saucepan
- Skillet
- Fine-mesh sieve
- Nonstick skillet
- Blender
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Cooling rack
- Pastry cutter
- Stainless steel ring
- Decorating tweezers
- Spoon
- Kitchen scale
- Plate
- Hand mixer
- Colander
Ingredients
- 1kg whole bonito
- 4 shallots
- 2 carrots
- 1 courgette, firm
- 1 cucumber
- 1 tomato
- 2 spring onions
- 40 mint leaves
- 200g rice
- 5 tablespoons rice
- 3 tablespoons lime juice
- 6 tablespoons yuzu juice
- 9 tablespoons fish sauce
- 2 to 4 hot red chillies
- 2 teaspoons cane sugar powder
- Salt (optional)
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