By Tatsuji Tada
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Extra info for Japanese recipes
Arrange the eggs across the middle of the third closest to you, then make a row of carrot and capsicum alongside. Roll the end of the meat over the eggs and vegetables to firmly enclose. Continue rolling down the entire length of the meat to create a thick roll. Tie with kitchen string to secure. Season the outside with salt and pepper and drizzle with olive oil. Preheat a gas barbecue with a lid to 180°C (350°F). All the burners should be set to medium. Place the meat, seam side down, on the barbecue, close the lid and cook for 20–25 minutes for medium, or until cooked to your liking, turning occasionally to ensure it is cooked evenly on all sides.
The herbs are traditionally cut fresh and served with fish, but here they have been combined with olive oil, chilli and garlic and turned into a delicious sauce. 5 CM (½ INCH) THICK SLICES � TEASPOON SEA SALT (OPTIONAL) CHEIRO VERDE SAUCE 1 LONG RED CHILLI, SEEDED AND FINELY CHOPPED 1 GARLIC CLOVE, FINELY CHOPPED � TEASPOON SEA SALT 6 SPRING ONIONS (SCALLIONS), FINELY CHOPPED 1 LARGE HANDFUL FLAT-LEAF (ITALIAN) PARSLEY, FINELY CHOPPED 1 LARGE HANDFUL CORIANDER (CILANTRO) LEAVES, FINELY CHOPPED 2 TABLESPOONS OLIVE OIL To make the cheiro verde sauce, put the chilli, garlic and salt in a large mortar and use a pestle to pound to a paste.
Cover and leave to marinate in the refrigerator for 30 minutes. Place the dried shrimp in a food processor and process until finely chopped. Add the coconut milk and blend to combine. Transfer to a medium-sized saucepan over low heat and add the stock. Arrange half of the onion, tomato and capsicum in layers in the base of a large cast-iron or heavy-based saucepan. Arrange the fish steaks and prawns over the top and pour over the marinade. Arrange the remaining onion, tomato and capsicum in another layer over the top and pour over the heated stock mixture and dendè oil.