Fish steeped in floral sweet vinegar

Fish steeped in floral sweet vinegar

By
From
Green Pickled Peaches
Serves
4
Photographer
Chris Chen

This was discovered through a chance encounter. I smelt brewing chrysanthemum tea at the same time as catching the waft of sweet black vinegar that was being used to cook pork. It made me decide that the marriage of these two could potentially bring out the best in each.

For the salty fish roe relish

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 whole fresh fish roe, mullet preferred
light soy sauce, to taste
lemon juice, to taste

For poaching the fish

Quantity Ingredient
250ml light chicken s tock
4cm piece of ginger, smashed
2 spring onions, bruised
1 tablespoon dried chrysanthemum
60ml chinese sweet black vinegar
4 fingers, (about 90 g cut from a strong-flavoured white fish)

For the wilted mushrooms

Quantity Ingredient
100g enoki mushrooms
1 tablespoon extra virgin olive oil
25ml chinese rice wine
4 sea urchin roe

Method

  1. Make the salty fish roe relish:
  2. Heat the oil and fry the whole roe over medium heat for about 10 minutes or until cooked through. When cool enough to handle, open the sac and use a fork to tease out the roe into a bowl. Season with salt, some light soy sauce and some lemon juice so the relish is salty and slightly acid.
  3. Poach the fish:
  4. Pour the chicken stock into a saucepan and add the ginger and spring onions. Bring to the boil and add the chrysanthemum and vinegar. Leave o# the heat to steep for 10 minutes. Now heat to 75°C and lower in the pieces of fish. Poach for about 10 minutes (the fish should be just cooked).
  5. Wilt the mushrooms:
  6. Trim the mushrooms at the base so they separate into individual stems. Heat the oil in a saucepan over medium heat, add the mushrooms and pour in the rice wine. Cook long enough for the mushrooms to wilt and begin to soften. Season with salt and white pepper and remove from the heat.
  7. Assemble the dish:
  8. Put a piece of fish on each plate, sliced into smallers pieces if you like, and allow some of the poaching liquid to drain onto the plate. Arrange some of the mushrooms, the sea urchin roe and a spoonful of the salty fish roe relish around the fish and serve immediately.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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