| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Pieces mai-mai; (fish) |
|
|
Wasabi |
|
|
Baby corn |
|
|
Bean shoots |
|
|
Fennel |
|
|
Sugar snap peas |
|
|
White radish |
|
|
Carrots |
|
|
Red onion |
|
|
Honey |
|
|
White wine vinegar |
|
|
Fresh coriander |
|
|
Mustard |
|
|
Sesame; hazelnut or |
|
|
; pistachio oil |
| 1 |
|
Pinches spices: coriander; ginger, cumin, |
|
|
; turmeric, 5 spice |
|
|
; powder, |
| 1 |
|
Cloves; caraway seed, |
|
|
; fennel seed, black |
|
|
; pepper, star anise |
|
|
Pak choi leaves |
|
|
Demi glace |
| 1 |
|
Red chilli; diced |
| 2 |
|
Shallots; diced |
INSTRUCTIONS
Caramel the honey and vinegar, add the coriander, mustard and oil. Add the
spices, simmer for one minute then remove from heat and cool.
Boil the demi glace and pour over the spices. Chill, then pass through a
sieve. When you're ready to use it, heat the sauce with the sauted chilli
and shallots.
Season the fish with wasabi and rock salt (but no pepper). Seal the fish in
a hot skillet and put in a hot oven to finish. Heat the wok and fry off the
vegetables in the sauce. Deep fry the pak choi.
Assemble the dish in a bowl, vegetables on the bottom and fish on top of
these then the pak choi to finish.
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