Crispy rice fritters with snapper, corn and mustard mayo
SERVES 6
300g (1½ cups) sushi rice, rinsed
60ml (¼ cup) sushi vinegar
20ml (1 tablespoon) white miso
250ml (1 cup) cooking sake
60ml (¼ cup) mirin
350g skinless snapper illet
1 corn cob, kernels removed
40g (¼ cup) rice lour, to dust
2 eggs, lightly whisked
1 cup quinoa lakes
90g (1 cup) panko breadcrumbs vegetable oil, for deep-frying
1 tablespoon hot English mustard
¼ cup kewpie mayonnaise, to serve inely grated bottarga (cured ish roe), to serve lemon wedges, to serve cress, to serve
1
Add the rice to a medium saucepan with 430ml (1¾ cups) water. Place over medium heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and stand, covered with a lid, for 5 minutes. Whisk the vinegar and miso together. Turn the rice out onto a tray, drizzle with miso vinegar and set aside to cool.
Combine the sake and mirin in a small frying pan over medium heat and bring to a simmer. Add the snapper and reduce the heat to low. Cook for 5 minutes, or until the ish is just cooked through. Remove ish from the sake, lake with two forks and place in a large bowl. Add the corn and cooled rice, and mix until combined. Using damp hands, roll the mixture into tablespoon-sized balls. Dust in rice lour, dip into egg and roll in the quinoa lakes and panko.
Heat vegetable oil in a medium saucepan over medium heat until a deep-frying thermometer reaches 180°C. Add rice balls, in batches, and cook, turning occasionally, for 3 minutes, or until golden brown. Drain on paper towels and repeat.
Mix mustard and mayonnaise together. Serve fritters with mustard mixture, bottarga, lemon wedges and cress.
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MATCHA SALT 20ml (1 tablespoon) soy sauce
40ml (2 tablespoons) each lemon juice and cloudy apple juice
1
To make the sake picked daikon, place the sugar, sesame oil and sake in a bowl and whisk to combine. Add the daikon and gently toss to coat. Refrigerate until needed.
To make the cloudy apple ponzu, combine all ingredients in a small bowl and mix to combine. Refrigerate.
Half- ill a large saucepan with vegetable oil. Place over medium heat until a deep-frying thermometer reaches 180°C. Place the lours and baking powder in a large bowl and mix to combine.
Add the egg yolk and soda water, and mix until just combined. Dust the prawns with extra lour and, working one at a time, dip into the batter and then carefully lower into the oil. Cook for 3 4 minutes, or until golden. Remove with a slotted spoon.
To make the matcha salt, mix the salt and matcha together.
Serve the tempura with pickled daikon, wasabi, leaves, chives and edamame. Spoon over ponzu, sprinkle with matcha salt and serve.
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