Wild Alaska Rock Dog
Ingredients
Rock dog:
4 rock fillets-defrosted
2 sheets of nori paper
80g tempura batter
Tempura batter:
60ml sparkling water
1 pinch salt
Hellfire ketchup:
50g ketchup
50g siracha sauce
2ml squid ink
Crispy seaweed:
150g savoy cabbage, shredded
5g salt
5g caster sugar
Pickled onion ring:
1 x large white onion, sliced into rings
100ml milk
100ml white wine vinegar
10g caster sugar
5g salt
Finishing:
4 x charcoal sub roll
80ml kewpie mayo
200g string fries
Togarashi
Method
Rock dog:
1) Remove the skin from fish fillets, press and dry between jay cloth for 2 min
2) Fold fish skin side out
3) Lay out a sheet of clingfilm, 30cm in length
4) Cut nori sheets in half, place 1 half at the the bottom of the cling film
5) Place fish fillet at the bottom of nori, use clingfilm to roll nori sheet round fish, tuck in back edge and continue to roll fish to the end
6) Twist each end until the roll is lightly firm and shaped like a sausage
7) Tie each end and chill for 2 hours
Tempura:
1) Place tempura batter dry mix and salt into a bowl, slowly pour in sparkling water, mixing at all times till smooth and set aside
Hellfire Ketchup:
1) Add ketchup, siracha and squid ink together, mix and set aside
Crispy seaweed:
1) Drop cabbage into fryer set @ 160 deg C
2) Lift as it becomes darker and bubbling slows down, trying to avoid it turning brown
3) Place onto paper towel, sprinkle salt and sugar over cabbage and set aside
Pickled onion ring:
1) Gently separate outer rings, remove centre
2) Place rings in a shallow dish and pour over milk
3) Allow to sit for 1 hour
4) In a small sauce pan add the vinegar, salt and sugar, bring to the simmer and remove from heat, allow to cool
5) Remove onion rings from milk and cover with vinegar mix, allow to sit for at leased 1 hour
Finishing:
1) Unwrap fish sausage, roll in plain flour, remove excess and roll in tempura. lay directly into hot oil- set @170 deg C, cook for 2 min
2) Repeat process with onion ring
3) Slice top of bun, toast gently. Once cooked lay fish sausage into top of bun
4) Liberally drizzle kewpie mayo and hellfire ketchup across bun and sausage
5) Sprinkle crispy seaweed along length of sausage
6) Cut small notch out of onion ring, place round sausage