Entrees

Raw snapper escalivada with eggplant, wasabi and sourdough cracker

Name: Raw snapper escalivada recipe
Yield: 4
Ingredients: 1 eggplant; 1 red capsicum; 2 tsp sherry vinegar; 40.00 ml extra virgin olive oil; 300g sashimi-grade snapper fillet, skinned, diced into 1cm cubes; Chervil leaves to serve; Thinly sliced sourdough, toasted, to serve; 50ml extra virgin olive oil; 2 tsp wasabi oil (or wasabi paste); 3 tsp tuna soy or dashi shoyu (from Asian grocers); 30.00 ml muscatel vinegar or sherry vinegar

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by Scott McComas-Williams

CHEF

Jun 15, 2022

"For this cheat's escalivada (a classic Catalan side dish), we're going to roughly chop the peppers and blitz the eggplants to make a creamy, earthy base for our crudo to sit atop." – Scott McComas-Williams

1 eggplant
1 red capsicum
2 tsp sherry vinegar
2 tbs extra virgin olive oil
300g sashimi-grade snapper fillet, skinned, diced into 1cm cubes
Chervil leaves to serve
Thinly sliced sourdough, toasted, to serve

Dressing

50ml extra virgin olive oil
2 tsp wasabi oil (or wasabi paste)
3 tsp tuna soy or dashi shoyu (from Asian grocers)
1 1/2 tbs muscatel vinegar or sherry vinegar

Method

1.

Preheat oven to 180°C.
2.

Prick eggplant all over with a fork. Grill eggplant and capsicum over an open flame for 10-12 minutes, or until blackened all over. (Alternatively, do this on the barbecue.) Place eggplant on a baking tray and roast for 10 minutes, or until tender. Place blackened eggplant and capsicum in a bowl, cover with plastic wrap and set aside for 20 minutes to steam. When cool enough to handle, peel and discard skin. Place eggplant and sherry vinegar in a small food processor and oil and whiz until smooth. Season to taste. Chop capsicum into 1cm pieces and set aside.
3.

For the dressing, mix all ingredients together and season to taste. Spoon eggplant onto a serving plate.
4.

Top with chopped capsicum and snapper. Drizzle over dressing and serve with chervil and toasted sourdough.