As the festive season hits its stride, a celebrated Perth chef has shared his secret to effortless, elegant entertaining. Scott Bridger, the culinary force behind the recently opened North Fremantle restaurant Pearla & Co, has unveiled a stunning no-cook canape perfect for Christmas Day or any summer gathering.
A Chef's Gift for Easy Elegance
To mark both the holiday period and the launch of his new venue, Bridger is offering a masterclass in simplicity with his fish tartare recipe. This dish, he promises, encapsulates everything a summer seafood creation should be. The recipe is designed to serve four as an entree, making it an ideal starter for a festive meal.
The dish champions freshness, spice, and balance, with textural contrast provided by crisp cucumber and baby gem lettuce. Bridger specifically notes that for anyone hesitant about raw fish, this is the recipe to change their mind. It presents raw fish in an incredibly approachable way, with vibrant summer flavours and quality produce at its core.
The Recipe: Scott Bridger's Fish Tartare
The ingredient list is concise, focusing on quality and punchy flavours. You will need:
- 3 Qukes (baby cucumbers), cut into small rounds
- 2 tbsp Japanese sushi rice seasoning
- 200g premium sashimi-grade white fish
- 1 tbsp finely cut chives
- 1 tbsp ponzu (homemade or store-bought)
- 1 tsp olive oil
- 1 tbsp sriracha
- 1 tbsp Kewpie mayonnaise
- 1 baby gem lettuce, heart only
Simple Steps to a Showstopper
The method is refreshingly straightforward, requiring no heat. First, place the cucumber rounds in a bowl and pour the sushi rice seasoning over them, leaving them to marinate for ten minutes. Next, cut the sashimi-grade fish into small, even dice. In a separate bowl, combine the diced fish with chives, ponzu, and olive oil, mixing well. This mixture should be kept chilled until serving.
For the signature sauce, mix the sriracha and Kewpie mayonnaise together until they form a silky, uniform blend. To plate, place the fish mixture on a serving dish in four portions. Fill the gaps with the pickled cucumber and leaves from the gem lettuce heart. Finally, dot the spicy sriracha mayonnaise over the top. The entire dish must be served chilled for maximum impact.
This recipe from Scott Bridger is more than just a dish; it's a solution for hosts who want to impress without spending the entire party in the kitchen. It highlights the superb local produce available and embodies the relaxed yet sophisticated style of dining that defines Perth's vibrant food scene, especially in hubs like North Fremantle.
