Celebrity chef Nobu will be offering intimate gourmet experiences on board Crystal Symphony this summer. Here he shares three of his favourite fish and seafood recipes

SASHIMI SALAD WITH MATSUHISA DRESSING – Serves 4

Sea salt

Freshly ground black pepper

7 oz fresh tuna fillet (can be made with shrimp, lobster, crab, salmon or yellowtail as well)

5 tbsp plus 1 tsp Matsuhisa Dressing

2 oz assorted salad vegetables

Preheat a grill or broiler. Sprinkle a little sea salt and black pepper on the tuna. Briefly sear the tuna until its surface turns white. Plunge the fillet into iced water to stop it cooking any further, then shake off the excess water.

Pour the Matsuhisa Dressing into a serving dish. Arrange the salad vegetables in the centre of the dish. Cut the tuna into five to seven slices and place them around the vegetables in the centre.

MATSUHISA DRESSING

¾ cup finely chopped onion

2 tbsp plus 2 tsp soy sauce

2 tbsp plus 1 tsp rice vinegar

2 tsp water

½ tsp granulated sugar 

Pinch sea salt

¼ tsp powdered mustard 

Pinch freshly ground black pepper

4 tsp grapeseed oil

4 tsp sesame oil

Combine all the ingredients except the oils. When the salt is fully dissolved, it is time to add the oils.

 

SCALLOP TIRADITO – Serves 3

3 scallops

½ cucumber

Coriander leaves

Chilli paste

Salt flakes

2 tsp freshly squeezed yuzu juice

1 tbsp and 1 tsp freshly squeezed lemon juice

Extract the scallops from their shells, remove the innards, beard, etc, and take off the frilly membrane. Although it depends upon their size, aim to cut each scallop across its depth into 3 slices.

Slice the cucumber into very thin discs and carefully arrange the slices in the middle of a serving plate. Surround the cucumber with the scallop slices.

On each scallop slice place some coriander leaves and a little dollop of chilli paste, then sprinkle it with salt flakes.

Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pour this around carefully.

Nobu’s notes:

Depending upon their size, scallops should be cut into slices around inch (3mm) thick. Arrange seven slices on the dish.

Chilli paste will be easier to use if it is put in a piping bag or other dispenser.

 

BLACK COD WITH MISO – Serves  4

Marinate this dish overnight. The sauce also works well with beef and salmon.

Nobu-style saikyo-miso sauce:

½ cup sake

¾ cup mirin

2 cups white miso paste

1¼ cups granulated sugar

Fish:

4 black cod fillets, about 8 oz each

Bring sake and mirin to the boil in a medium saucepan over a high heat. Boil for 20 seconds to evaporate the alcohol.

Reduce to a low heat and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, increase to a high heat and add the sugar, stirring constantly to ensure the bottom of pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for serving the next day, use the rest as marinade.

Pat the fish dry with paper towels. Cover with saikyo-miso sauce, place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.

Preheat the broiler to high.

Lightly wipe off excess miso on the fillets, but do not rinse it off. Discard the marinade.  Place the fish in a broiler pan and broil until the surface turns brown – for about two minutes.

Reduce the heat.

Move the fish to the centre of the oven and bake for ten to 15 minutes.

Plate up the fillets and add a few drops of reserved sauce to each plate and enjoy.

Read Atul Kochhar’s recipes

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