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This recipe yields 4 servings.
Seabass and tea smoke Edit
- 4 x 4 oz Chilean sea bass fillets, skin off
- 2 tbsp uncooked rice
- 4 whole cloves
- 1 tsp leaves from 2 Earl Grey tea bags, removed from packets
- ¼ tsp light olive oil with a dash of toasted sesame oil
- ½ tsp light olive oil with a dash of toasted sesame oil
- ¼ cup roughly chopped fresh lemongrass
- 2 tbsp finely chopped fresh ginger root
- ¼ cup chopped green onion, white bulb only
- grated zest of ½ lime
- 3¾ cup fish stock
- 1 pch freshly ground sea salt
- 10 oz instant couscous
- 1 cup reserved seasoned stock
- 1 tbsp thinly sliced fresh ginger root
- ¼ cup thinly sliced fresh lemongrass
- 3 tbsp freshly squeezed lime juice
- 1 tbsp low sodium soy sauce
- 2 tbsp light olive oil
- ¼ tsp toasted sesame oil
- 2 tbsp fresh coriander leaves
- 12 fresh mint leaves
- 2 tsp arrowroot mixed with 4 tsp reserved, (slurry) vinaigrette
Raw vegetable garnish Edit
- 1 x 5 inch piece fresh ginger root, sliced into 4 flat pieces length-ways, up to 6
- 2 green onion, sliced length-ways into thin pieces
- 1 red bell pepper, cut into long toothpick size strips
- ½ English cucumber, cut into long thin strips
- 1 carrot, cut into long thin strips
- mint leaves, sliced thinly
Seabass and tea smoke Edit
- Rinse and pat dry the 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.
- 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.
- In a medium saucepan, combine the reserved stock, ginger and lemongrass and boil until reduced to ½ 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 or hold together.
- Reserve 1½ tbsp.
- Pour the rest into a small saucepan and bring to the boil.
- Remove from the heat, stir in the arrowroot slurry, return to the heat and bring to a boil to thicken and clear, about 30 seconds.
- To serve, make a mound of couscous on each plate and place a smoked fillet on top.