Crispy se­same-fried skate with ponzu joyu and grilled cu­cum­ber

SERVES 4

Food and Travel (UK) - - Recipes -

3 Le­banese cu­cum­bers

2tsp rice wine vine­gar

2tbsp ex­tra vir­gin olive oil

1tsp toasted se­same oil

600g thick skate wing, fil­leted – your fish­mon­ger can do this for you (the car­ti­lage can be frozen for mak­ing stock)

1 large egg white

1tbsp nat­u­ral yo­ghurt

300ml rape­seed or sun­flower oil for fry­ing

50g fine po­lenta

75g rice flour

1tbsp white se­same seeds

4tsp black se­same seeds

For the ponzu joyu

4tbsp mirin

2 strips dried kombu seaweed, halved and rinsed

5tbsp kat­suobushi (dried and smoked bonito flakes)

1tbsp yuzu juice

1tbsp rice vine­gar

100ml light soy sauce

To serve

mi­cro ama­ranth or small co­rian­der leaves

food ther­mome­ter

To make the ponzu joyu, place the mirin and kombu in a small pan and bring to the boil for a minute. Pour into a bowl, add the rest of the in­gre­di­ents, cover and chill (overnight is best).

When ready to use, strain the mix­ture into a bowl or into a jar as it will keep in the fridge for up to 3 days.

Halve the cu­cum­bers at an an­gle length­ways, place in a wide dish and sprin­kle with sea salt. Put the rice wine vine­gar in a bowl and whisk in the oils.

Add to the cu­cum­ber and toss to coat thor­oughly.

Heat a ridged grid­dle pan. When hot, lift the cu­cum­ber halves a few at a time al­low­ing any ex­cess mix­ture to drip back into the bowl to re­serve. Sear in the hot pan to cre­ate a few stripes, turn over and re­peat. Place them back into the re­served mix­ture once cooked.

Cut the fish into ap­prox­i­mately 35g strips. Sea­son with sea salt and freshly ground black pep­per. Whisk the egg white and yo­ghurt in a bowl un­til just mixed but not frothy, then add the fish.

Heat the oil in a large wok to about 160C/310F (you may need to ad­just the heat be­tween 140C-160C/275-310F so it doesn’t get too hot or too cool).

Mix the po­lenta, rice flour and se­same seeds and dip the pre­pared skate pieces into the mix­ture to coat, 3-4 at a time. Fry for 2-2½ min­utes un­til golden and cooked through (the fish will con­tinue to cook in the resid­ual heat, so don’t over-cook). Keep them warm while cook­ing the rest of the skate.

Serve the fish pieces with the hot grilled cu­cum­ber and ponzu joyu dip­ping sauce, scat­tered with mi­cro ama­ranth leaves.

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