Bruschetta of Raw Silver Trevally with Shiso, Preserved Lemon & Miso Ranch Dressing

Name: Bruschetta of Raw Silver Trevally with Shiso, Preserved Lemon & Miso Ranch Dressing
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 100 g Japanese mayonnaise; 40 g white miso paste; extra virgin olive oil, for drizzling; 1 bunch chives, finely snipped; 600 g sashimi-grade silver trevally fillets, skin off and pin-boned; 2 tablespoons milk; 55 g salmon or ocean trout roe; 2 tablespoons strained lemon juice; snapper; tuna; yellowtail kingfish; saucer scallop; ¾ tablespoon onion powder; 1 stalk celery heart, thinly sliced; salt flakes, to taste; 8 purple shiso leaves, roughly sliced; ½ bunch coriander, leaves picked and torn; 1 preserved lemon, rind rinsed and finely chopped; 1 teaspoon garlic powder; 100 g sour cream; 1 sourdough baguette

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Dan Hong is part of the TOYS (Taste of Young Sydney) collective, a group of Sydney’s brightest young restaurant talent keen to prove what the next generation is capable of. While they come from varied culinary backgrounds, one of their trademarks is making food fun, and they like to play around with giving fast food a gourmet edge - as with Dan’s take on America’s popular ranch dressing in this dish.