0 0
The Tasting Plate

Share it on your social network:

Or you can just copy and share this url


Salmon Tartare with Spicy Miso
Canola oil
4 Wonton wrappers
2 teaspoons Chilli paste
1/4 teaspoon Ginger paste
2 teaspoons Rice vinegar
1 teaspoon Sake
1/4 teaspoon Castor sugar
3 teaspoons Miso paste
1 Egg Yolk
1 teaspoon Spring onion, thinly sliced
200g Salmon fillet, skin removed and de-boned
Flaky sea salt and freshly ground black pepper
Tuna Sashimi and Nikiri Shoyu
300g Cooked sushi rice (=150 g dry sushi rice)
40ml Soy sauce
10ml Sake
10ml Mirin
2 Cos hearts (inner leaves of the lettuce)
80g Sashimi grade yellow finned tuna loin
50g Daikon
Sesame seeds (black/white)
2 Lemon wedges
Kara-age Chicken
200g George & Jos' Chicken thigh meat (skinned and boned)
120g Soy sauce
5g Ginger paste
5g Garlic paste
50ml Cider vinegar
50ml Water
50g Castor sugar
1 Fresh thinly sliced green chilli
150g Plain flour
Flaky sea salt
Canola oil for cooking
2 teaspoons Kewpie Japanese mayo

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

The Tasting Plate

‘GLOBAL KITCHEN’ - Lindy Davis

The Cove – Head Chef: Luke McGowan

The tasting plate at The Cove is always changing depending on what’s fresh and in season. This is an opportunity for the chef to be as creative and innovative as possible. Here are three samples designed to tantalise the taste buds.

  • Medium


  • Salmon Tartare with Spicy Miso

  • Tuna Sashimi and Nikiri Shoyu

  • Kara-age Chicken





Salmon Tartare with Spicy Miso

Heat the canola oil in a deep fryer or saucepan on medium to high heat. Fry the wonton wrappers one at a time until they are golden in colour. Remove from the oil and drain on absorbent paper.

The wonton wrapper is essentially a ‘basket’ for the salmon tartare.


Shaping the wonton wrapper will require a small coffee cup or similar shape turned upside down while still warm. Be careful not to damage or break the wrappers while moulding the shape. Once it has cooled, it will set to that shape. Set aside until ready to serve.


To prepare the spicy miso dressing: Combine the chilli paste, ginger, rice vinegar, sake, sugar and miso paste in a saucepan. Stir over a low heat until it simmers, then remove from the heat. Allow the mixture to cool for 5 minutes then whisk in the egg yolk and combine until its smooth. Set aside.

Cut the salmon fillet into small, evenly sized cubes. Place the salmon in a mixing bowl together with the spring onion. Add a portion of the miso dressing, enough to bind the salmon. Season with salt and pepper.


Place the wonton cups on a platter and spoon the salmon tartare mixture into the cups.

Garnish with a pinch of finely chopped spring onion.


Tuna Sashimi and Nikiri Shoyu

Cook the sushi rice by following the instructions on the packet then set aside to cool.

To prepare the Nikiri shoyu dressing: Combine soy, sake and mirin in a mixing bowl. Whisk the ingredients together and transfer to a bottle/container.


Peel and finely cut (julienne) the daikon into matchstick-size pieces.

Arrange the cos leaves on a platter. Run a spoon under hot water and scoop a spoonful of the cooked sushi rice on to the cos leaves.


Using a very sharp knife with a long narrow blade, slice the tuna into thin sashimi style slices.

Place the tuna on top of the rice and top with a small handful of finely chopped daikon.

Sprinkle toasted sesame seeds over the top.

Drizzle Nikiri shoyu dressing over the sashimi and garnish with a freshly cut lemon wedge.


Kara-age Chicken

Chop thighs into small bite-sized pieces. Combine the soy, ginger and garlic into a bowl and blend so the paste is well combined. Add the chicken pieces so they are well coated in the marinade. Store in the fridge for 30 minutes.


To prepare the pickled green chillies, combine the cider vinegar, water and sugar in a saucepan and heat over a low temperature until the liquid begins to simmer. Remove from the heat and add the sliced chillies to marinate. Set aside and allow to cool for 30 minutes.


Prepare a bowl/board with flour and lightly coat the chicken.

Heat a frypan or deep fryer on high and lower the chicken pieces carefully into the oil. Cook for five minutes or until golden in brown and cooked through. Season with flaky sea salt.


Place the cooked chicken pieces on a platter and put a few dots of kewpie mayo around the kara-age chicken with some of your pickled green chillies to finish.

The Cafe

Creamy Cashew, Lemon & Pea Pasta
A Twist on the Original Kiwi Dip Platters with Baked Onion Rings and Vege Wontons
Creamy Cashew, Lemon & Pea Pasta
A Twist on the Original Kiwi Dip Platters with Baked Onion Rings and Vege Wontons