Fresh Tuna Marinated with Sherry Wine Vinegar, served with rice
By Douglas Habecker Translated by Ann Lee
Mont Misty Brasserie
22, DaDun 12th St; (04) 2326-2723
Hours: 11:30 am-2 pm, 5:30-9 pm
No service charge. Credit cards not accepted.
Chef Kenny Su, together with pastry chef Misty Ko, opened Mont Misty Brasserie only about six months ago, but their creative Japanese/Western fusion cuisine has already earned them a steady stream of regular diners. Kenny puts his 16 years of fine-dining kitchen experience in Australian, Japan and Taiwan to good use in creating signature dishes like Fresh Tuna Marinated with Sherry Wine Vinegar, served with rice, which he says is especially popular with the ladies. Despite the fact that uncooked tuna is used, even those who don't appreciate sashimi or sushi will still like this dish, as the sherry wine vinegar and other marinade ingredients give the tuna more of a Chinese "drunken chicken" flavor--a "Japanese/Western fusion that's flavored like a Chinese dish", says the chef. Best of all, this cool, refreshing dish is easy to make and perfect for warm-weather dining. After preparation, it can be refrigerated for a few hours for later consumption if necessary.
Ingredients (single serving):
-2-3 grams each of chives (finely chopped), regular and Italian parsley (finely chopped), black/white sesame seeds
-Salt & pepper
-6-7 cherry tomatoes (sliced)
-25cc extra virgin olive oil
-50cc sherry wine vinegar
-25cc soy sauce
-50cc white wine
-80g fresh tuna (sliced into 5-6 slices)
-120g steamed rice
1. Put steamed rice in a bowl and add sesame, chives, parsley, tomatoes (leave a few tomato slices for garnish) and sherry wine vinegar. Thoroughly mix all ingredients into the rice. After mixing, place bowl in refrigerator until cool, not cold.
2. Place tuna slices in separate bowl with white wine, olive oil, some pepper and some soy sauce (according to degree of desired saltiness) and marinate for 10-15 minutes (depending on thickness of slices).
3. After marinating tuna, add about 1/2 of the marinade to the previously-mixed rice and mix again. Shape mixed rice into a "tower" on a plate (using a rice bowl as a mold works). Place tuna slices on top of rice (Kenny usually puts a slice inside the "tower", too). Garnish with tomato slices and, if desired, Japanese "hai tai" seaweed strips and sesame seeds.