World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Hiroishi Ishii |
Pan Pacific Singapore |
Steamed Tile Fish Fillet with Blossoms, Sea Urchin and Lily Buds |
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Serves 20 | |
Ingredients | ||
800g 180ml 50g 50g 100g 400g 200g |
tile
fish rice wine carrots shitake mushrooms grape blossoms sea urchins lily buds |
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800ml 90ml 50g 1 ltr 200g 90ml 20g |
soup
stock sweet wine spring onions water bonito flakes light soya sauce bonito powder |
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Method
For the tile fish: Marinate the fish in the rice wine for about 5 minutes, then dress the fish with carrots and mushrooms and steam for 5 minutes. After steaming, add the grape blossoms and steam for a further 2 minutes. Add sea urchins and steam another 1 minute. For the soup: Mix the soup stock, water and sweet wine with the spring onions, bonito flakes, light soy sauce and bonito powder. Adjust seasoning. Serving Dress a plate with the sauce from the steamed fish, lay the fish on top and serve a bowl of soup on the side. |