Ingredients
Serves 6Steamed Fish in Broth
Per person:
1x mulloway fish, 160 gm, pin boned
White cabbage cut from a ¼ cabbage, 1cm thick
3-4 snow peas
2 baby corn cut in half
5-6 rings of chilli
Pinch ginger julienne (about 10 gm)
Soy broth 80 ml
Chicken stock 80 ml, warmed
20 ml lime juice
Garnish:
Spring onion julienne
Coriander
Crispy shallots
Soy broth:
750 ml shao shing
375 ml Healthy Boy soy
700 ml water
300 gm yellow rock sugar
1 large knobs ginger
1 bunch spring onion
Spring Onion Pancakes
Makes 24
For the dough:
250 gm plain flour
220 ml boiling water
½ tsp salt
1 tbsp oil
For the filling:
100 ml sesame oil
1 bunch spring onion cut into rounds (dark green part only, reserve white for julienne)
Large pinch of sea salt
Method
Steamed Mulloway in Broth
To make broth: Place shao shing, ginger, spring onion in a heavy based pot and bring to the boil. Reduce by half, add soy, water and sugar. Return to the boil ensuring that the sugar has dissolved.
For fish: Ensure that your steamer is hot. In a flat bowl plate place the cabbage, snow peas, baby corn and your fish. Over this pour the warmed stock, soy broth and half the lime juice. Garnish with ginger and chilli and place in the steamer. Steam for approximately 7 minutes.
Remove from steamer, being very careful not to burn yourself.
Garnish with spring onion julienne, coriander and crispy shallot.
Serve with spring onion pancakes and steamed brown rice
Spring Onion Pancakes
For the dough:
Mix flour and salt in a mixing bowl. Add the oil and boiling water and using a wooden spoon combine to a rough dough. Turn this mixture onto a floured bench and then work by hand to a smooth and elastic consistency (roughly 5-10 minutes). If the dough is too sticky, knead in a little more flour. Cover with a cloth and allow to rest for 30 minutes.
Meanwhile in a pan cook off the sesame oil, spring onion and salt. It should be very fragrant and the spring onion softened. Set aside.
Return to the dough and break off into balls slightly larger than a golf ball. You should end up with about 24 balls. Take a ball and using a rolling pin roll out into a flat disc (on a floured surface). Sprinkle a little of the spring onion mix over this and then roll into a snake.
Take the snake and then roll into a pin wheel or snail shell shape.
Once this is done you then re-roll this into a flat disc. This process not only allows the spring onion to distribute throughout the pancake but gives it a lovely flaky texture. Place these discs between grease proof paper and allow to rest.
To cook:
Heat a mixture of half sesame oil half veg oil in a pan and gently place the disc in. Allow to cook for 2-3 minutes each side. If it is colouring to quickly turn down the heat slightly. Remove and drain on paper towel and serve immediately.