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Grilled teriyaki bass with sweet potato cakes and radish pickles
Serves 4 Starters and mains
Ingredients
- 4 x 180-200g bass fillet portions, descaled and pin-boned
For the pickled radishes
- 16 red breakfast radishes, tops removed
- 200g white radish (mouli), peeled
- 2 banana shallots
- 2tsp Szechuan peppercorns
- 1 garlic clove, crushed
- 50g fresh ginger, roughly sliced 3 star anise
- 100ml mirin
- 100ml rice wine vinegar
- 100g caster sugar
For the teriyaki
- 200g white radish (mouli), peeled
- 2 banana shallots
- 2tsp Szechuan peppercorns
- 1 garlic clove, crushed
- 50g fresh ginger, roughly sliced 3 star anise
- 100ml mirin
- 100ml rice wine vinegar
- 100g caster sugar
For the sweet potato cakes
- 100g plain flour
- 2tsp baking powder
- 300g baked sweet potato, mashed
- 100ml full-fat natural yoghurt 4 spring onions, finely sliced into rounds
- 3tsp sesame seeds
- 40g chopped pickled ginger 2 large eggs, separated, plus 1 extra egg yolk
- olive oil, for frying
To garnish
- 4 spring onions, trimmed, halved across and shredded lengthways
- 4tsp toasted sesame seeds
- 2 limes, halved
Method
To pickle the radishes, use a mandoline to cut the radishes and shallots into wafer-thin slices, then put in a large bowl with the peppercorns, garlic, ginger and star anise. Pour the mirin, vinegar and 100ml water into a pan, add the sugar and simmer over a medium heat, stirring continuously. Simmer for 1 minute, then pour over the radish mix and season with salt. Set aside to cool.
For the teriyaki, pour 300ml water into a pan with the juice, sugar, soy sauce, garlic, ginger, mirin and vinegar. Bring to a simmer, stir until the sugar has dissolved and cook gently for 5 minutes. Transfer 6tbsp to a shallow bowl for marinating the bass. Continue to cook down the remainder until syrupy, remove from the heat and allow to cool.
Slice each bass fillet in half widthways, then marinate in the teriyaki for 1 hour.
For the cakes, sift the flour and baking powder into a bowl and mix in the sweet potato, yoghurt, spring onions, sesame seeds, ginger and egg yolks. In a separate bowl, whisk the egg whites until firm, then fold them through the batter mix.
Heat a drizzle of olive oil in a non-stick frying pan. When hot, spoon tablespoons of batter (you should have enough for 8 cakes) into the pan, in batches, leaving space in between, and cook for 1 minute. Flip and cook for 1-2 minutes, then pile on a plate and cover to keep warm while you cook the rest.
Preheat the grill or barbecue to high. If barbecuing, insert a metal skewer into each fish portion, then cook, skin-side down, for 1 minute. Turn, brush lightly with marinade and cook for a further minute. Repeat the brushing and turning process twice more, for a total cooking
time of around 6 minutes. Brush the fish once more and remove from the skewers to serve. If using the grill, cook in the same way but without the skewers.
Lay 2 sweet potato cakes on each plate and top with drained radishes. Add the fish, garnished with spring onions and sesame seeds and serve with the lime.
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