Chargrilled Flathead (a standard white-fleshed fish) and Japanese Squid Noodle Salad with Genmaicha Fish Tea
Feeds one to two
CHARGRILLED FLATHEAD & JAPANESE SQUID NOODLES
1.5kg white-fleshed fish (Flathead), filleted and skinned, reserving the frames for the stock
400g of whole squid
3 tsp sea salt
1 Tbsp rice bran oil
To clean the squid first remove the head, hold it behind the eyes and pull it away (similar to taking the head off a prawn).
Cut the tentacles off the squid just below the eyes.
Reserve the tentacles for the stock and discard the head.
Reach your fingers inside the tube and pull out the cartilage. Slice the tube along one side and open it up so it lies flat.
With the back of your knife, scrape the inside of the tube to remove any remaining innards.
Turn the squid over and gently pull the skin away from the flesh, making sure to remove all the skin, including the two fins.
Reserve the fins with the tentacles and keep with your fish frames for making the stock later.
With your squid in a sheet, slice as thinly as possible into long noodles.
Cut fish fillets into 200g portions and season with sea salt and rice bran oil. Cook over charcoal, barbecue or in a frypan. Cooking times will vary depending on your method of cooking.
GENMAICHA FISH TEA
The reserved fish frame and squid tentacles
1 onion, chopped
1 stick of celery, chopped
1 carrot, peeled and chopped
4cm piece of daikon, chopped
1L water
100m sake
60m mirin
80m tamari soy
3 Tbsp of genmaicha tea (green tea with toasted rice)
Rinse the fish bones and squid tentacles and place into a large pot.
Add the chopped vegetables and water. Bring to the boil then reduce heat and simmer for 20 minutes, skimming any impurities from the top of the stock.
Turn off the heat and add the genmaicha tea and allow to steep for 5 minutes. Strain the stock.
Add the soy, sake and mirin.
To ensure the fish tea is well balanced between earthy, sweet and salty, add more soy for salt and more mirin for sweetness, adjusting to your liking.
Place the fish tea in a saucepan and ensure it is hot for serving.
GARNISH
An interchangeable selection of edible soft herbs and flowers to create a bed for the fish.
20 malibar spinach buds
20 pieces mizuna or similar leaves
20 pieces of beach succulents such as purslane, pig face or sea spray
20 broad bean flowers, (or any soft herbs of your choice)
Arrange squid noodles in the bottom of a bowl and top with your selection of edible soft herbs and flowers.
Place cooked flathead on top of the arranged squid noodles
Pour the hot fish tea over the squid noodles
Serve and enjoy.
● Recipe by Zeb Gilbert from Wasabi