Treehouses are no longer a place exclusively for children: Per Aquum Niyama in the Maldives launched Nest is an elevated and secluded dining experience in the heart of the banyan tree jungle accessed through a labyrinth of wooden walkways. The restaurant is headed by Chef Jayadi Suwito, who has spent most of his life in the kitchen cooking at luxury properties like One&Only Resorts and the Abu Dhabi Grand Hotel.
Maldivian Yellow Fin Tuna ‘Sambal Matah’
Serves two
DIRECTIONS
Lightly crush all ingredients in step one together in a wooden mortar and pestle. Then remove and lightly squeeze a little of the juice, place in a bowl and set aside.
Meanwhile, remove tuna steak from chiller and leave it at room temperature; lightly season and add a little lime juice. Sear on each side for one minute for rare tuna; leave in for longer if you want the fish to be less raw. Finally, sauté all ingredients from step three in the same pan.
To serve, plate and top with the tuna and sambal.
Garnish with half a grilled kaffir lime and some fried shallots.
INGREDIENTS
Step One
100 grams red big chilli, seeded and thinly sliced
150 grams shallot, peeled and thinly sliced
100 grams lemongrass young middle stem, thinly sliced
50 grams green chili, seeded and thinly sliced
10 grams shrimp paste, grilled to release flavour
20 grams spring onions, finely sliced
50 ml salad oil
2 or 3 pieces small chilli
3 pieces kaffir lime leaves, remove middle and thinly sliced
1 piece kaffir lime juice
Salt
Step Two
250 grams Maldivian yellow fin tuna
Step Three
50 grams sugar snap peas
50 grams long beans cut into 3cm strips
10 grams bean sprouts
20 grams julienned chilli
10 grams sliced red shallots
5 grams sliced garlic
