Grapefruit-Cured Red Gurnard and Buckwheat Rice

Name: Grapefruit-Cured Red Gurnard and Buckwheat Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves — 2
Cuisine: Japan
Ingredients: 375 ml (13 fl oz) ponzu vinegar; 2 x 120 g red gurnard fillets, skin on, scaled and boned; 375 ml (13 fl oz) soy sauce; 1 tablespoon genmai cha tea leaves; 1 toasted nori sheet; 1 carrot, cut into fine julienne; 1 cup bonito flakes; zest of ½ an orange; 1 tablespoon buckwheat; 1 ruby grapefruit, skin on, sliced (reserve 2 segments for serving); 80 ml (2½ fl oz) yuzu juice; ½ sweet potato, cut into fine julienne; 1 celery stalk, cut into fine julienne; 2 tablespoons sliced ginger; 125 ml (4 fl oz) mirin; 1 red chilli, sliced; 1 cup cooked sushi rice

Preparation info

Serves —
2

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

Gurnard is one of my all-time favourite fish. It is totally under-rated. Yes, it’s bony, but once you have removed the bones the white flesh is sweet and fine. I served this beautiful fish to Her Majesty the Queen back in 2002.

Ingredients

1 ruby grapefruit, skin on, sliced (reserve 2 segments for serving)
zest of ½ an orange
1 cup

Asia
Japan
Starter

Method

To make the marinade, combine the ruby grapefruit, orange zest, bonito flakes, red chilli, ginger, mirin, ponzu vinegar, soy sauce and yuzu juice in a medium-sized saucepan and heat but don’t boil. Remove from the heat and allow to cool.

Once the marinade is cool, divide it into one-third and two-thirds portions. Place the gurnard fillets in two-thirds of the marinade and set aside for