Mahi Mahi, Nashi, Nasturtium

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

This is my take on makizushi (Japanase hand rolls), a favourite snack of my wife, Natalia. I feel that these homogenous (often ambiguous) offerings, always pre-rolled and often stale, made by the hundreds of small shops across Australia are not a very good representation of the real thing, so I endeavoured to create something for Natalia that was much fresher and genuine to its roots — albeit in a free-form and free-spirited way.

To Finish

  • 1 small piece wild sea lettuce
  • 12 nasturtium leaves
  • 4 nasturtium flowers, petals picked
  • 15 ml (½ fl oz) white soy

Place a small mound of freekeh in the centre of each plate. Place ½ teaspoon of the mayonnaise on top. Place 3 slices of the mahi mahi over the mayonnaise and press lightly to flatten. Sprinkle the seaweed seasoning over the fish and place the sea lettuce and nasturtium leaves and petals on top. Add a few drops of soy and place a slice of nashi on top.

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