Sua i'a - Note by Note Style

Ingredients

In this Note by Note adaptation, the traditional Sua i'a is transformed into a multi-dimensional seafood experience. While the original dish focuses on simple cooking techniques and traditional Samoan flavors, the Note by Note version explores the possibilities of molecular gastronomy and innovative culinary techniques. The ingredients are deconstructed and reimagined, resulting in a dish that pays homage to the original while pushing the boundaries of taste and texture. We alse have the original recipe for Sua i'a, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets 500g (1.1 lb) fresh white fish fillets
• 200g (7 oz) scallops 200g (7 oz) scallops
• 200g (7 oz) shrimp 200g (7 oz) shrimp
• 50g (1.8 oz) seaweed 50g (1.8 oz) seaweed
• 10g (0.35 oz) agar-agar 10g (0.35 oz) agar-agar
• 10g (0.35 oz) sodium alginate 10g (0.35 oz) sodium alginate
• 10g (0.35 oz) calcium lactate 10g (0.35 oz) calcium lactate
• 10g (0.35 oz) xanthan gum 10g (0.35 oz) xanthan gum
• 1 lemon 1 lemon
• Fresh herbs (such as dill or parsley) for garnish Fresh herbs (such as dill or parsley) for garnish
• Sea salt and black pepper to taste Sea salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Prepare the fish gelée: Blend the fish fillets with water until smooth. Strain the mixture and season with salt and pepper. Heat the mixture in a saucepan over medium heat until it reaches 80°C (176°F). Remove from heat and let it cool. Once cooled, pour the mixture into a rectangular mold and refrigerate until set.
2. 2.
   Create the scallop mousse: Blend the scallops with sodium alginate and xanthan gum until smooth. Transfer the mixture to a squeeze bottle. Fill a bowl with water and calcium lactate. Squeeze small droplets of the scallop mixture into the calcium lactate bath and let them sit for 2 minutes. Remove the droplets from the bath and rinse with water.
3. 3.
   Prepare the shrimp spheres: Blend the shrimp with agar-agar and water until smooth. Transfer the mixture to a squeeze bottle. Fill a bowl with water and calcium lactate. Squeeze small droplets of the shrimp mixture into the calcium lactate bath and let them sit for 2 minutes. Remove the droplets from the bath and rinse with water.
4. 4.
   Assemble the dish: Arrange the fish gelée, scallop mousse droplets, and shrimp spheres on a plate. Garnish with seaweed, fresh herbs, and a squeeze of lemon juice. Serve chilled.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Seaweed — Soak the seaweed in water for a few minutes before using to rehydrate it and enhance its natural flavors.

Tips & Tricks

• Experiment with different types of seafood to create a personalized flavor profile.
• Adjust the seasoning according to your taste preferences.
• Serve the dish on chilled plates to maintain the desired temperature and texture.
• Enhance the visual appeal by adding edible flowers or microgreens as garnish.
• Pair the dish with a crisp white wine to complement the seafood flavors.

Serving advice

Serve Ocean Symphony as an elegant appetizer or as part of a sophisticated seafood tasting menu. Encourage guests to savor each element separately or combine them for a burst of flavors and textures.

Presentation advice

Create an artistic presentation by arranging the seafood elements in a visually appealing pattern on the plate. Use vibrant colors and garnishes to enhance the overall aesthetic.