Details
Serves: Recipe for 12 servings
Method
Spicy peach puree:
Blend ingredients well and pass through strainer.
Pineapple Tapioca:
Mix all ingredients together, set aside.
Salmon:
Slice salmon to sashimi slice, dress with splash of soy sauce, splash of yuzu juice, fleur de sel, lemon zest, chives, 1/4 teaspoon spicy peach puree and 1/2 teaspoon of pineapple tapioca, serve.
About the Chef
Chef Chris Chung’s food is all about unusual ingredients and adventurous flavour combinations, from which he prepares classic Japanese sashimi dishes that are elegant in presentation with flavours that are consistently well-balanced.
In 2009, Chef Chris Chung was named Rising Star Chef for his...
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