Yes, I've been obsessed with yuzu lately. It's a variety of citrus closely resembling grapefruit from Asia, tart but very aromatic with overtones of mandarin oranges. When I got my hands on these beautiful Moreton Bay bugs, I can't resits to make a simple sauce mixtures with yuzu flavours to bring out the natural sweetness of the bugs.
Difficulty: Simple
Time: 45min cooking
Serves: 2
Ingredients
Sous Vide Moreton Bay Bug
- 2 Moreton Bay bug tails
- grapeseed oil
- salt
Ponzu Sauce
- 4 tbsp yuzu dressing
- 1 tbsp light soya sauce
- 1 tbsp yuzu juice
Yuzu Mayonnaise
- 2 heaped tbsp good quality mayonnaise
- 2 tbsp yuzu juice
- 1 tbsp yuzu dressing
Other
- 2 quail eggs
Method
1. I've used my sous vide stick to cook the Moreton Bay bug tails with grapeseed oil and salt at 48 degrees for 30min. You may also choose to cook yours in pan, on BBQ or on a Habachi grill.
2. Make the ponzu sauce by mixing the yuzu dressing, light soya sauce and yuzu sauce in a small bowl.
3. Make the yuzu mayonnaise by mixing the mayonnaise, yuzu juice and yuzu dressing in a small bowl.
4. If you've cooked the Moreton Bay bug tails in sous vide bath, I've also use blow torch on the surface of the skin to add a lovely char flavour to it.
5. Assemble the dish by adding the bug tail on a plate, crack the quail egg and put the quail egg yolk only next to the bug. Pour in the ponzu sauce, and spoon over the yuzu mayonnaise over the quail egg.
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