Steamed Asian Sea Bass

Steamed Asian sea bass with an Asian mussel broth

Created by SERC (2018/19)

Course: Starter

Servings: 4

Students: Adam Proctor, Matthew McGivern, Adam Jones

Lecturer: Ian Thompson

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Asian paste
4 kaffir lime leaves
1/2 sticks lemon grass chopped
1 clove garlic, finely sliced
½ red chilli, to taste, seeded and chopped
1 small teaspoon freshly grated ginger
1 handful coriander stalks (keep the leaves for farce and garnish)
1 tablespoon Kikkoman low-salt soy sauce
½ lime, juice & zest
1 teaspoon sesame oil
seasoning

Farce
50g fresh prawns
½ free-range egg white
½ tablespoon coriander leaves
10ml whipping cream
seasoning

Fish stock
700ml cold water
the reserved sea bass bones washed, and heads removed.
carrot and shallot trimmings
coriander stalks
½ star anise

Broth
16 fresh cleaned mussels and their cooking liquor
½ shallot cut brunoise
1 teaspoons sesame oil
seasoning

Vegetable julienne
1 peeled carrot
1 small courgette
200g piece of Daikon radish, peeled
Seasoning

  1. Make the paste by processing the lime leaves, chilli, garlic, ginger, lemon grass and coriander stalks with the soy sauce, lime juice and zest, sesame oil and season. Transfer to a clean container and refrigerate.
  2. Prepare the Seabass by gutting, washing, trimming fins, washing, scaling, washing, filleting and skinning. Wrap washed fillets and refrigerate. Remove the heads from the bones, wash and reserve for the fish stock.
  3. Prepare the stock by sweating the bones and trimmings in a little sesame oil, add the cold water and star anise. Bring to a boil and skim, then reduce to a low simmer and cook for 10 minutes then turn off and allow flavours to infuse for a further 15 minutes. Strain and reserve the liquid.
  4. Prepare the farce by processing the ingredients until smooth but firm and then chill.
  5. Spread the chilled farce on the inner side of the fillets and roll into a paupiette. Place each onto a piece of parchment paper, ready for steaming. Brush a little of the Asian paste on the top of each paupiette and chill.
  6. Prepare the vegetable julienne from the peeled and washed vegetables on a mandolin fitted with a julienne blade. USE THE GUARD TO PROTECT YOUR FINGERS!
  7. Blanch and refresh, drain well and toss with a little sesame oil. Cover and reserve.
  8. Cook the mussels by sweating the shallot in the sesame oil with a little seasoning, add the sake then the mussels, immediately place on the lid and shake the pan. Cook for approx. four minutes to steam the mussels. Strain the mussels into a chinois or sieve over a bowl to collect the cooking liquor. Check all mussels have opened and are in good condition.
  9. Prepare the broth by lightly frying the paste in a pan to extract the flavours then add in the fish stock, bring to a boil and allow to reduce by 1/3, the add in the cooking liquor from the mussels and simmer to combine the flavours and periodically skim off any scum.
  10. Steam the paupiettes for 8 minutes. While these are steaming, warm the service bowls, reheat the julienned vegetables and place in the centre of the bowls. Bring the broth to a boil. Place four mussels around the veg. in the bowl. Place a paupiette on top of the vegetables in each bowl. Ladle the hot broth over the mussels and garnish the bowls with corriander leaves.

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