Cook Josh Niland wishes to make fish even more like beef. And also by using prep work techniques like aging, treating, and also sausage-making to fish, Niland thinks he’s changing the fish and shellfish market.
The food selections at his Sydney dining establishment and also fish market Fish Butchery consist of recipes like tuna kofta, dry-aged yellowfin tuna ribeye, and also a yellowfin tuna cheeseburger, a meal that likewise shows up on the food selection at Charcoal Fish, an additional Sydney dining establishment had by Niland.
To make the hamburger, head butcher Rebecca Lara starts by dicing the tuna prior to including prepared diced onions, sliced parsley, ground fennel, ground pepper, and also salt. When Lara hand blends the tuna, she forms it right into patties of about 70 grams each. Every patty obtains a bit of oil and also salt prior to going onto the grill. When on the grill, Lara tops each patty with a piece of cheese.
As they prepare, a fish weight presses the patties down. “It enables simple, extra reliable food preparation,” states Niland. “For us, this is a vital item that we make use of to obtain crispy-skin fish.”
Niland states the function of placing the patties on the grill is to establish the crust, instead of prepare everything the means with. “At the end of the day, we’re cooking fish,” states Niland. “It’s not meat although it looks a whole lot like it.”
Ultimately, the hamburger obtains layered on a milk bun with pickles, barbeque sauce, mustard, and also smoked kingfish bacon.
Enjoy the complete video clip to see just how Niland and also his group make the hamburger, tuna kofta, dry-aged yellowfin tuna ribeye, and also extra.