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Marinated brill with black beans, ginger, garlic and crispy seaweed
Serves 4 Starters and mains
Ingredients
- 1 brill approx. 1.6kg, filleted into 4 and skinned
- 200g organic GABA rice (sprouted brown rice)
- 6tbsp seasoned seaweed sprinkles
- 120g mangetout, shredded
- 1tbsp sunflower oil, plus 2tbsp for cooking the fish
- 3cm-piece ginger, scraped and finely julienned
- 3 large garlic cloves, very thinly sliced
- 4 spring onions, thinly sliced on the diagonal
- 1tsp sesame oil
- 4tbsp salted fermented black beans, rinsed and dried
For the marinade
- 30ml Shaoxing wine
- 50ml light soy sauce
- 1tsp coconut palm sugar
- 11⁄2tbsp fish sauce
- 30ml sunflower oil
- 3⁄4tsp sesame oil
- 2cm-piece ginger, peeled and grated, juice squeezed out and reserved
- 3tbsp fish stock
To serve
- 4 sheets (around 3cm wide) dashi kombu seaweed, soaked for 30 minutes (optional)
- 100ml sunflower oil
Method
Drain and dry the dashi kombu with kitchen paper, if using. Heat the oil in a deep pan and fry the dashi kombu one sheet at a time until puffy (fluctuate the heat if need be and removed from the hob before each sheet of dashi kombu in case it spits, then return to the heat). Drain on kitchen paper and reserve for serving.
Rinse the rice and drain before placing a saucepan. Add 375ml of cold water. Bring to the boil, then reduce the heat to low, cover tightly and simmer for 35 minutes. Stir in a little salt, turn off the heat and leave the lid on for 5 minutes.
Blanch the mangetout in boiling water for 1 minute, drain and refresh in cold water. Drain well and pat dry with kitchen paper.
Heat the sunflower oil in a wok and add the ginger, garlic and onions, followed by the mangetout, sesame oil and black beans.
Mix all the ingredients together for the marinade. Put the fish fillets on a tray and pour over half the marinade and reserve the rest.
Allow the fish to marinate for a maximum of around 10 minutes. Drain the fish and pat dry. Heat the oil in a frying pan and fry the fillets for 2 minutes on each side. Take care not to over-brown. Transfer the fish onto a plate. Heat the reserved marinade in the same pan and add the mangetout mixture. Briefly heat the fish in the mixture before serving.
To serve, add the seaweed sprinkles to the rice and diving among plates. Top with the fish and spoon the sauce over. Top with crispy dashi kombu.
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