| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chilean |
Kerr |
1 |
servings |
INGREDIENTS
| 4 |
|
4 oz Chilean sea bass fillets; skin off |
| 2 |
tb |
Uncooked rice |
| 4 |
|
Whole cloves |
| 1 |
ts |
Leaves from 2 Earl Grey tea bags; removed from |
|
|
; packets |
| 1/4 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 1/2 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 1/4 |
c |
Roughly chopped fresh lemongrass |
| 2 |
tb |
Finely chopped fresh ginger root |
| 1/4 |
c |
Chopped green onion; white bulb only |
|
|
Grated zest of 1/2 lime |
| 3 3/4 |
c |
Fish stock |
| 1 |
|
Pinches freshly ground sea salt |
| 10 |
oz |
Instant couscous |
| 1 |
c |
Reserved seasoned fish stock |
| 1 |
tb |
Thinly sliced fresh ginger root |
| 1/4 |
c |
Thinly sliced fresh lemongrass |
| 3 |
tb |
Freshly squeezed lime juice |
| 1 |
tb |
Low sodium soy sauce |
| 2 |
tb |
Light olive oil |
| 1/4 |
ts |
Toasted sesame oil |
| 2 |
tb |
Fresh coriander leaves |
| 12 |
|
Fresh mint leaves |
| 2 |
ts |
Arrowroot mixed with 4tsp reserved; (slurry) |
|
|
; vinaigrette |
| 1 |
|
5 inch piece fresh ginger root; sliced into 4 flat |
|
|
; pieces lengthways, |
|
|
; up to 6 |
| 2 |
|
Green onions; sliced lengthways |
|
|
; into thin pieces |
| 1 |
|
Red bell pepper; cut into long |
|
|
; toothpick size |
|
|
; strips |
| 1/2 |
|
English cucumber; cut into long thin |
|
|
; strips |
| 1 |
|
Carrot; cut into long thin |
|
|
; strips |
|
|
Mint leaves; sliced thinly |
INSTRUCTIONS
SEA BASS AND TEA SMOKE
COUSCOUS
VINAIGRETTE
RAW VEGETABLE GARNISH
The sea bass and tea smoke: rinse and pat dry the fish fillets with a paper
towel. Cut 3 sheets of heavy duty aluminium foil into 15 inch squares. Roll
the edges under to form a circle that fits in the bottom of a Dutch oven.
The pot should not be made of a light alloy or alloy bonded to other
metals. Cast iron, aluminium or steel pans work fine. You should have a
foil "saucer" about 5 inches in diameter. When the edge is rolled to about
1 inch high, stop and flatten the foil. Depress the centre to hold the
smoke ingredients.
In the depression of the aluminium foil saucer, sprinkle the rice on the
bottom, the cloves and then the contents of the tea bags. Place the foil
dish in the bottom of the Dutch oven, cover the pan tightly and cook over
high heat until the ingredients in the foil start smoking, about 5 minutes.
Brush a long-legged steamer basket with the olive oil. Place the sea bass
ion the steamer platform. Put into the Dutch oven over the smoke
ingredients, cover, and continue smoking over high heat until cooked
through, about 8 minutes. Remove from heat and let cool.
The couscous: pour the oil into a medium saucepan and fry the lemongrass,
ginger, green onion and lime zest for 2 minutes. Add the stock and bring to
a boil. Turn the heat down and simmer for 10 minutes to allow for infusion
and reduction. Strain into a large measuring cup - you want to have 3 cups
of liquid. Reserve 1 cup for the vinaigrette. Pour the remaining 2 cups
back into the saucepan and bring back to a boil. Stir in the salt and
couscous, cover, remove from the heat and let stand for 5 minutes.
The vinaigrette: in a medium saucepan, combine the reserved stock, ginger
and lemongrass and boil until reduced to 1/2 cup, about 10 minutes. Strain
into a blender jar. Add the lime juice, soy sauce, olive oil, sesame oil,
coriander and mint leaves and whiz for 2 minutes to emulsify
continued in part 2
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