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Scorched Yellowtail Belly with Avocado & Tomato Water Kombu Dashi

TOMATO WATER

Blend 2 big ripe tomatoes and 5 basil leaves. Strain through a towel without pressing. This might take a day. You will end up with some clear tomato water. Season with white soya and lemon juice.

PICKLED JALAPENO

  • 250ml water
  • 125ml red wine vinegar
  • 6 tbsp sugar
  • 2.5 tbsp salt

Warm the pickle juice until salt and sugar is dissolved. Cover some sliced jalapeños and let them pickle.

for the BELLY

  • 400g Yellowtail belly
  • 50ml fish sauce
  • 50ml lemon olive oil

Cut the belly sashimi style and scorch it with a blowtorch. Baste it with fish sauce and lemon flavored olive oil. Sprinkle with freshly cracked black pepper and salt.

AVOCADO SMASH

  • 2 ripe avocados smashed
  • 2tbsp rinsed and chopped red onion
  • 2tbsp chopped jalapeños
  • Lime juice to taste
  • Salt
  1. Mix everything together and adjust to your taste.
  2. Place a spoon full of avocado smash in the center of a bowl. Arrange 4-6 pickled jalapeño rings on top. Then put the Yellowtail and pour the  tomato water last.

Antonis Kourkoutas About Author

He began his journey in professional kitchens, with main stop the famous Ithaki Restaurant where he has taken over the Asian Fusion menu. He is inspired by Japanese and Asian cuisine in general, and has been influenced by legendary chefs Rene Redzepi and David Kinch.