Food and Travel Magazine | Grilled teriyaki bass with sweet potato…
Grilled teriyaki bass with sweet potato cakes and radish pickles
Ingredients
- 4 x 180-200g bass fillet portions, descaled and pin-boned
- 16 red breakfast radishes, tops removed
- 200g white radish (mouli), peeled
- 2 banana shallots
- 2tsp Szechuan peppercorns
- 1 garlic clove, crushed
- 50g fresh ginger, roughly sliced 3 star anise
- 100ml mirin
- 100ml rice wine vinegar
- 100g caster sugar
- 100g plain flour
- 2tsp baking powder
- 300g baked sweet potato, mashed
- 100ml full-fat natural yoghurt 4 spring onions, finely sliced into rounds
- 3tsp sesame seeds
- 40g chopped pickled ginger 2 large eggs, separated, plus 1 extra egg yolk
- olive oil, for frying
- 4 spring onions, trimmed, halved across and shredded lengthways
- 4tsp toasted sesame seeds
- 2 limes, halved
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