This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Fish

Approximately 2.5 pounds snapper fillets (if whole, 4-5 pounds)

　　60 ml peanut oil

　　

Marinade

1 finely sliced spring onion

　　2 tablespoons rice wine

　　3 cm knob ginger, finely sliced

　　1 tablespoon peanut oil

　　1 tablespoon light soy sauce

　　1 teaspoon sugar

　　salt

　　1 tablespoon dark soy sauce

　　freshly ground black pepper

　　

Sauce

2 green chillies

　　1 tablespoon chopped coriander leaves and roots

　　1/2 tablespoon chopped ginger

　　2 tablespoons chopped celery leaves

　　1 tablespoon brown bean paste

　　2 tablespoons chopped spring onion greens

　　1 1/2 tablespoons sugar

　　1 tablespoon peanut oil

　　1/2 tablespoon rice wine

　　1 teaspoon sesame oil

　　2 1/2 tablespoons fish stock

　　1 clove chopped garlic

　　1 tablespoon oyster sauce

　　1/2 tablespoon ginger juice

　　4 1-cm cubes chilled unsalted butter

　　

Leek Fondue

3 ounces butter

　　3 fluid ounces crème fraiche

　　1 bunch leeks, white only (finely sliced)

　　salt

　　3 tablespoons white wine (Noilly Prat)

　　freshly ground white pepper

　　

Cuttlefish Shavings

1 cuttlefish, cleaned and gutted

　　salt

　　1 tablespoon peanut oil

　　freshly ground black pepper

　　1 slice ginger

　　

Fish

Step 1

For whole fish, remove the head, gills, guts and scales, then fillet and remove all bones.

　　

Marinade

Step 2

Combine all marinade ingredients. Marinate fish for 30 minutes. Remove from marinade, pat dry and shallow-fry with a little oil, skin-side down, until brown and crisp. Turn over, cook for 1 minute then remove.

　　

Sauce

Step 3

Blend or pound the chillies, coriander, celery laves and spring onion greens into a green paste. Heat peanut oil and sesame oil, add garlic, ginger and brown bean paste. Add in sugar, then rice wine. Then add green paste and saute gently for 2 minutes. Strain mixture through a fine sieve and push as much of the paste through as possible with the back of a spoon. Return the green jus to the heat and add fish stock, oyster sauce and ginger juice and reduce to one-third.

　　

Leek fondue

Step 4

In a pan heat up .7 oz of butter and toss in the leeks. Stir for a few minutes then add white wine. Add in the crème fraiche. Reduce to thicken, then add remaining butter. Slowly cook for about 20 minutes until the leek is very tender. Season with salt and pepper.

　　

Cuttlefish Shavings

Step 5

Cut the cuttlefish into halves, lengthwise, then thinly slice from the inside at an angle. Marinate in half the oil and some salt. Heat the remaining oil in a pan with the slice of ginger and, with a shake of the pan, instantly saute and separate the cuttlefish slices if they stick together. Season with salt and pepper.

　　

Composition

Step 6

Spread one generous tablespoon of leek fondue onto the centre of the plate. Place the red-roast snapper on top of the fondue. Warm the sauce through and add knobs of unsalted butter whisking to incorporate. Pour around the leek fondue, placing a tablespoon on top of the snapper. Garnish with the cuttlefish shavings.