Tetsuya’s Bon Bon of Petuna Ocean Trout™
Prep time
Total time
A symphony of ingredients to please even the most developed palates.
Recipe type: Appetiser
Cuisine: Australian
Serves: 6
  • 12 thinly sliced Petuna Ocean Trout™ portions of sashimi grade quality[1]
  • 60g finely diced end of belly Petuna Ocean Trout™ portions of sashimi grade quality
  • 2 tsp extra virgin olive oil
  • 1 tsp chives, finely chopped
  • ½ tsp soya sauce
  • ½ tsp mirin
  • 2 tsp wasabi stalk, finely chopped
  • 3 tsp goat’s curd
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 12 pieces of cling wrap larger than Petuna Ocean Trout™ slices
  1. Mix all ingredients together, except for the sliced Petuna Ocean Trout™.
  2. On each piece of cut cling wrap, place Ocean Trout slice and a small amount of trout mix on the sliced trout.
  3. Pick up the 4 corners of the wrap and lift to make a round shape.
  4. Tie the wrap and place Bon Bons in the refrigerator for 3-5 hours.
To Serve
  1. Drop little olive oil and grained black pepper then serve.
[1] Petuna Ocean Trout™ must be purchased fresh from a fish specialty shop and must be of sashimi grade in quality to be consumed raw in this recipe.
Recipe by Orgasmic Chef at https://orgasmicchef.com/food-events/my-interview-with-tetsuya-wakuda/