Chef Josh Niland desires to make fish extra like beef. And by making use of preparation strategies like growing older, curing, and sausage-making to fish, Niland believes he’s revolutionizing the seafood trade.
The menus at his Sydney restaurant and fish market Fish Butchery embrace dishes like tuna kofta, dry-aged yellowfin tuna ribeye, and a yellowfin tuna cheeseburger, a dish that additionally seems on the menu at Charcoal Fish, one other Sydney restaurant owned by Niland.
To make the burger, head butcher Rebecca Lara begins by mincing the tuna earlier than including cooked diced onions, chopped parsley, floor fennel, floor pepper, and salt. As soon as Lara hand mixes the tuna, she shapes it into patties of round 70 grams every. Each patty will get just a little little bit of oil and salt earlier than going onto the grill. As soon as on the grill, Lara tops every patty with a slice of cheese.
As they prepare dinner, a fish weight presses the patties down. “It permits for simple, extra environment friendly cooking,” says Niland. “For us, this can be a important product that we use to get crispy-skin fish.”
Niland says the aim of placing the patties on the grill is to develop the crust, slightly than prepare dinner it all through. “On the finish of the day, we’re cooking fish,” says Niland. “It’s not meat although it seems loads prefer it.”
Lastly, the burger will get plated on a milk bun with pickles, barbecue sauce, mustard, and smoked kingfish bacon.
Watch the total video to see how Niland and his staff make the burger, tuna kofta, dry-aged yellowfin tuna ribeye, and extra.