Asian cured fish with shiitake mushrooms and basil emulsion – Food & Home Magazine

Ingredients

• <h3>Cured fish</h3>
• 750ml (3 cups) soy sauce
• 700g sugar
• 3 garlic cloves, chopped
• 3 fresh chillies, seeded and sliced
• 50g fresh ginger, sliced
• 5 lime leaves, sliced
• 1kg firm white sustainable fish, pin-boned
• <h3>Basil emulsion</h3>
• 50g fresh basil leaves
• 100ml milk
• 500ml (2 cups) vegetable oil
• salt and freshly ground black pepper, to taste
• <h3>Salad</h3>
• 100g shiitake mushrooms, thinly sliced
• 1 lemon grass stalk, finely sliced
• fresh mint leaves
• fresh coriander leaves
• 45ml (3 tbsp) fresh chives, chopped