Huyết Cá Tái Chanh [Fish Bloodline Tartare]

fish, tartare, tuna, sushi, sashimi, lime, salsa, pineapple, tamarind, rice paper, grilled

seafood

Vietnamese

Yield: 4

Author: Chef Tu David Phu

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Huyết Cá Tái Chanh [Fish Bloodline Tartare]

Prep time: 30 MinInactive time: 30 MinTotal time: 1 Hour

My father was a career-long fishmonger, as seen in my movie 'Bloodline'. Naturally, he would bring home fish whenever there was a surplus. Together with my parents, rooted with their generations-old wisdom of South West Vietnamese cuisine, found innovative and creative ways to be resourceful with the little food we had. When we had fish, we ate everything. Nothing went to waste. We even found ways to make the 'inedible' fish cuts delicious. In particular, bloodline is often disposed of because it is highly perishable. And very fishy, when not fresh. Assuming that the fish bloodline is fresh, you can make delicious dishes such as this one.

Ingredients

Fish Bloodline Tartare

• 16 oz., Small Diced Yellow Fin Tuna Bloodline
• 1 tsp, Tamarind Paste
• 1/4 cup, Small Diced Ripe/Fresh Pineapple (drain liquid)
• 1/2 cup, Small Diced Celery
• 1/4 tsp, Rice Vinegar
• 1/2 tsp, Minced Fresh Cilantro Stems
• 1/2 tsp, Minced Fresh Dill
• 1/2 tsp, Minced Fresh Thai Basil
• 1/4 tsp, Lemon Juice
• 1/2 tsp, Kosher Salt
• 2 tsp, Son Fish Sauce
• 1/16 tsp, Coconut sugar 
• 1/8 tsp, Cracked Black Pepper
• 1/4 tsp, Seeded and Minced Serrano
• 3 drops, Sesame Oil
• 1/8 tsp, Sesame Seed

Fried Shallot

• 2 each, Whole Shallot
• 1 tsp, Kosher Salt 
• 2 cups, Water
• 2 cups, Avocado Oil

Grilled Rice Paper

• 1 pack, Rice Paper [22 cm]
• 1 can,Butane
• 1 each, Butane Torch Lighter

Garnishes

• Dill Sprigs 
• Thai Basil Leaves 
• Cilantro Leaves

Instructions

Bloodline Tartare

1. Place a metal mixing bowl in the freezer for 30 minutes.
2. In the frozen mixing bowl add 16 oz. of diced fish bloodline, 1/4 cup of small diced pineapple, and 1/4 cup of small diced celery.
3. Add 1/2 tsp of minced dill, thai basil, and cilantro
4. Add 1 tsp tamarind paste, 1/4 tsp rice vinegar, 1/4 tsp lemon juice, 1/16 tsp coconut sugar, 1/8 tsp of sesame seeds, and 1/4 tsp of minced serrano
5. Mix gently with a spoon
6. Season with 1/16 tsp of Kosher, 2 tsp of Son Fish Sauce and 3 drops of sesame oil
7. Again, mix gently with a spoon
8. Taste to confirm seasoning.
9. Keep cold in the refrigerator. 
10. Serve immediately. 

Fried Shallot

1. Peel shallot
2. Thin slice shallot
3. Soak shallot slices in 2 cups of cold water and 1 tsp of kosher salt for 10 minutes
4. Drain sliced shallots through a fine-mesh strainer
5. Lay sliced shallots onto a plate lined with a paper towel to remove excess moisture.
6. Place dried sliced shallots into a small mixing bowl, and add 2 tbsp of rice flour.
7. Mix thoroughly
8. In a medium-size pot, preheat 2 cups of avocado oil to 350 F.
9. Once the oil is at 350 F, gradually add sliced shallots into.
10. Fry sliced shallots until golden brown on both sides. Do not overcrowd the pot. [1-2 minutes]
11. Lay fried shallots onto a plate lined with a paper towel to remove excess oil.
12. Allow cooling to ambient temperature before serving. [10 minutes]

Grilled Rice Paper

1. Place rice paper in an iron skillet
2. Ignite your butane torch
3. With one hand hold the rice paper
4. On the other hand, use the torch to grill the rice paper.
5. Grill the rice paper by moving the butane torch quickly, back and forth.
6. Repeat this until the rice paper starts to form tiny bubbles and starts to turn white. This is a sign that the rice paper is starting to puff and become crispy.
7. Apply this method on both sides of the rice paper-lower the heat (if needed) to prevent burning. 
8. Turn off heat.
9. Break grilled rice paper into 2-4 pieces.

Assemble

1. Pre-chill an appetizer plate or bowl in a refrigerator for 30 minutes.
2. Place a [3" ring mold] on an appetizer plate
3. on an appetizer plate
4. or bowl.
5. Fill and pack 75% of the ring mold with the bloodline tartare mixture
6. Carefully lift the ring mold. Use your spoon to push the mixture down to separate it from the ring mold.
7. Garnish the bloodline tartare mixture with dill sprigs, cilantro, and Thai basil leaves.
8. Serve immediately with 1-2 pieces of grilled rice paper

Notes:

Butane Torches

Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow the torch manufacturer's instructions for use.

How to pick pineapple

A ripe pineapple should be firm but soft enough to squeeze. Additionally, if you can easily pull a leaf from the pineapple top, that is another sign that the pineapple is ripe.

How to prepare pineapple for tartare

You want to avoid extra liquid or moisture in tartare as much as possible. For ingredients that release a lot of liquid, such as pineapple, place them in a fine-mesh strainer to drain them from the liquid. Reserve juices for cocktails, spritzers or juice blends.

Recommended Products:

Son Fish Sauce

Rice Paper

Tamarind Paste

https://cheftu.com/recipes/fishbloodlinetartare

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