Bonito and radicchio with sweet and sour soy sauce
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Bursting with fresh flavours, this simple recipe by Andrea Sarri lets the gorgeous produce shine through. With its firm, dark flesh, the bonito lends itself to being served medium-rare. Tuna can be substituted if bonito is unavailable.
First published in 2015
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Ingredients
Metric
Imperial
Bonito
- 300g of bonito fillet
- olive oil
- salt
Candied lemon
- 1 lemon
- 200ml of water
- 200g of sugar
Sweet and sour sauce
- 25ml of soy sauce
- 1/2 lemon, juice only
- 20ml of extra virgin olive oil
- 5ml of white vinegar
Garnish
- 1 baby beetroot
- 1 radicchio
- beetroot leaves
- baby basil
- dill
SAVE RECIPE
Equipment
- Mandoline
Method
1
To begin, make the candied lemon. Peel the lemon and remove any white pitch from the zest. Julienne the zest, place into a small saucepan with the water and the sugar and cook until reduced to a syrup. Reserve
- 1 lemon
- 200ml of water
- 200g of sugar
2
For the sweet and sour sauce, mix the soy sauce with lemon juice, olive oil vinegar and 10ml of the syrup from candying the lemons
- 25ml of soy sauce
- 1/2 lemon, juice only
- 20ml of extra virgin olive oil
- 5ml of white vinegar
3
To prepare the beetroot for garnish, cut the beetroot into thin rounds on a mandoline and cut out each slice with a 3cm cutter to create neat discs
4
Heat a frying pan over a high heat with a dash of olive oil and quickly fry the radicchio leaves until just wilted
- 1 radicchio
5
Heat a pan over a high heat, season the bonito with salt and rub with olive oil. Quickly sear the bonito until coloured on the outside then remove from the pan and cut into four pieces
- 300g of bonito fillet
- olive oil
- salt
6
Arrange the bonito on the plate with the beetroot, leaves and herbs and dots of the sweet and sour sauce. Finish with the candied lemon peel and serve
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