Pan-fried mai-mai with vegetables

1 servings

Ingredients

Quantity Ingredient
2 Pieces mai-mai; (fish)
Wasabi
Baby corn
Bean shoots
Fennel
Sugar snap peas
White radish
Carrots
Red onion
Honey
White wine vinegar
Fresh coriander
Mustard
Sesame; hazelnut or
; pistachio oil
1 Pinches spices: coriander; ginger, cumin,
; turmeric, 5 spice
; powder,
1 Cloves; caraway seed,
; fennel seed, black
; pepper, star anise
Pak choi leaves
Demi glace
1 Red chilli; diced
2 Shallots; diced

Directions

Caramel the honey and vinegar, add the coriander, mustard and oil. Add the spices, simmer for one minute then remove from heat and cool.

Boil the demi glace and pour over the spices. Chill, then pass through a sieve. When you're ready to use it, heat the sauce with the sauted chilli and shallots.

Season the fish with wasabi and rock salt (but no pepper). Seal the fish in a hot skillet and put in a hot oven to finish. Heat the wok and fry off the vegetables in the sauce. Deep fry the pak choi.

Assemble the dish in a bowl, vegetables on the bottom and fish on top of these then the pak choi to finish.

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Carlton Food Network

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