smoked chilean sea bass with thai vinaigrette pt 1

Categories
Kerr
Yield
1 servings
MeasureIngredient
4 oz Chilean sea bass fillets; skin off
2 tablespoons Uncooked rice
Whole cloves
1 teaspoon Leaves from 2 Earl Grey tea bags; removed from
  ; packets
¼ teaspoon Light olive oil with a dash of toasted
  ; sesame oil
½ teaspoon Light olive oil with a dash of toasted
  ; sesame oil
¼ cup Roughly chopped fresh lemongrass
2 tablespoons Finely chopped fresh ginger root
¼ cup Chopped green onion; white bulb only
  Grated zest of 1/2 lime
3¾ cup Fish stock
Pinches freshly ground sea salt
10 ounces Instant couscous
1 cup Reserved seasoned fish stock
1 tablespoon Thinly sliced fresh ginger root
¼ cup Thinly sliced fresh lemongrass
3 tablespoons Freshly squeezed lime juice
1 tablespoon Low sodium soy sauce
2 tablespoons Light olive oil
¼ teaspoon Toasted sesame oil
2 tablespoons Fresh coriander leaves
12  Fresh mint leaves
2 teaspoons Arrowroot mixed with 4tsp reserved; (slurry)
  ; vinaigrette
5 inch piece fresh ginger root; sliced into 4 flat
  ; pieces lengthways,
  ; up to 6
Green onions; sliced lengthways
  ; into thin pieces
Red bell pepper; cut into long
  ; toothpick size
  ; strips
½  English cucumber; cut into long thin
  ; strips
Carrot; cut into long thin
  ; strips
  Mint leaves; sliced thinly

SEA BASS AND TEA SMOKE

COUSCOUS

VINAIGRETTE

RAW VEGETABLE GARNISH

The sea bass and tea smoke: rinse and pat dry the fish 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.

The couscous: 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.

The vinaigrette: 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 continued in part 2

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