One of Australia’s most celebrated chefs, Christine Manfield, has been a fervent supporter of the iconic Sydney Seafood School for years, tutoring home cooks in the art of the finest seafood paired with flavours inspired by her gastronomic expeditions to exotic destinations like Morocco, India, Spain and South East Asia.
At her March class, Christine introduced the Sydney Seafood School guests to Nikkei; the Japanese-Peruvian culinary mashup that’s become a worldwide sensation in recent years.
Christine’s own Nikkei flavour bomb was her lip-smacking Tiradito, a Peruvian dish of raw fish, cut in the shape of sashimi, in a spicy Aji Amarillo dressing of white soy sauce and Peruvian yellow chilli paste.
Try Christine’s recipe for yourself and check out the photos below of Sydney Seafood School teams recreating the tiradito at state-of-the-art work stations before sitting down to their culinary creations with a glass of wine.
Kingfish & Ocean Trout Tiradito
Serves 6 as an entree
- 1 x 500g piece of sashimi-grade Hiramasa Kingfish, skin off and pin-boned
- 1 x 500g piece of sashimi-grade ocean trout fillet, skin off and pin-boned
- 200g green peas, shelled
- 1/2 bunch coriander, leaves roughly chopped
- 1/2 bunch dill, fronds roughly chopped
- 1/2 long green chilli, finely sliced
- 50ml white soy sauce (see notes)
- 1 teaspoon salt flakes
Aji Amarillo Dressing
- 100ml Aji Amarillo paste (see notes)
- 100ml extra virgin olive oil
- 70ml strained lime juice
- Blanch peas in boiling salted water for 1 minute, then refresh in iced water, drain and set aside.
- Make Aji Amarillo Dressing: combine all ingredients.
- Cut fish into slices, about 5mm thick across the fillet (sashimi-style).
- Arrange in alternate layers on a serving plate.
- Spoon Aji Amarillo Dressing liberally over the top.
- Scatter coriander, dill, peas and green chilli over the fish.
- Drizzle the soy sauce over the top and sprinkle with salt.
Notes: White soy sauce, also called shiro, is available from Japanese grocery stores. Aji Amarillo paste is a Peruvian yellow chilli paste available online through Fireworks Foods at www.fireworksfoods.com.au
Recipe © Christine Manfield.
Become a Seafood superstar at Sydney Seafood School
With 13,000 guests a year attending classes at Sydney Fish Market, Sydney Seafood School is Australia’s leading cooking school. Since 1989 its unique three-stage class (look/cook/eat) provides home cooks with the opportunity to watch and learn from Australia’s leading culinary masters.
In groups of five and with guidance from the presenter and assistants, guests recreate the dishes, preparing a delicious seafood meal which they then sit down and enjoy with a complimentary wine tasting.
Christine’s tutorial and teams recreating her Hiramasa Tiradito
Kings and Queens of Kingfish – job well done!