Cured tuna belly
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| cured tuna belly |
Marinate sashimi grade
block of tuna belly with 7% its weight of brown sugar, 3% of salt, chili flakes
and ground up Sichuan pepper (optional) for 24 hours, turn over half way.
The natural taste of
fish is masked by the delicious flavour of the cure but produces a unique
gelatinous texture.
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| cured tuna belly |
Seared tuna belly
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| seared tuna belly |
Seared on a hot pan until
the inside is warm but still raw, sprinkle salt on top before serving, is another delicious way to enjoy tuna belly.
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