Food and Travel Magazine | Marinated brill with black beans, ginger,…

Name: Food and Travel Magazine | Marinated brill with black beans, ginger,…
Ingredients: 1 brill approx. 1.6kg, filleted into 4 and skinned; 200g organic GABA rice (sprouted brown rice); 6tbsp seasoned seaweed sprinkles; 120g mangetout, shredded; 1tbsp sunflower oil, plus 2tbsp for cooking the fish; 3cm-piece ginger, scraped and finely julienned; 3 large garlic cloves, very thinly sliced; 4 spring onions, thinly sliced on the diagonal; 1tsp sesame oil; 4tbsp salted fermented black beans, rinsed and dried; 30ml Shaoxing wine; 50ml light soy sauce; 1tsp coconut palm sugar; 11⁄2tbsp fish sauce; 30ml sunflower oil; 3⁄4tsp sesame oil; 2cm-piece ginger, peeled and grated, juice squeezed out and reserved; 3tbsp fish stock; 4 sheets (around 3cm wide) dashi kombu seaweed, soaked for 30 minutes (optional); 100ml sunflower oil

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Drain and dry the dashi kombu with kitchen paper, if using. Heat the oil in a deep pan and fry the dashi kombu one sheet at a time until puffy (fluctuate the he

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Ingredients

1 brill approx. 1.6kg, filleted into 4 and skinned
200g organic GABA rice (sprouted brown rice)
6tbsp seasoned seaweed sprinkles
120g mangetout, shredded
1tbsp sunflower oil, plus 2tbsp for cooking the fish
3cm-piece ginger, scraped and finely julienned
3 large garlic cloves, very thinly sliced
4 spring onions, thinly sliced on the diagonal
1tsp sesame oil
4tbsp salted fermented black beans, rinsed and dried
30ml Shaoxing wine
50ml light soy sauce
1tsp coconut palm sugar
11⁄2tbsp fish sauce
30ml sunflower oil
3⁄4tsp sesame oil
2cm-piece ginger, peeled and grated, juice squeezed out and reserved
3tbsp fish stock
4 sheets (around 3cm wide) dashi kombu seaweed, soaked for 30 minutes (optional)
100ml sunflower oil