Drunken chicken, jellyfish salad, ‘smoked’ fish and black-peppered pineapple

Name: Drunken chicken, jellyfish salad, ‘smoked’ fish and black-peppered pineapple
Cuisine: Australian
Ingredients: 500 g fish (trevally, bream or snook); 1 teaspoon sesame oil; freshly ground black pepper; ½ tablespoon ginger juice; ½ tablespoon spring onion juice; 1 tablespoon gin; ½ tablespoon sesame oil; 2 tablespoons stock syrup; 1 bunch coriander, leaves and stems; 1 tablespoon sake (or Chinese brown rice wine); 250 g jellyfish; 2 cm knob ginger, finely shredded; 1 tablespoon light soy sauce; 1 teaspoon spring onion juice; 1 whole chicken; 1 tablespoon salt; 300 g stringless beans, blanched until tender; 2 tablespoons crème fraîche; juice of ½ lemon; 1 tablespoon Dijon mustard; 1 vanilla pod, seeds only; ½ pineapple, peeled; 100 ml white chicken stock; 1 cm knob ginger, sliced; 1 tablespoon Chardonnay; 1 teaspoon freshly ground black pepper; 1 teaspoon spring onion paste; 500 ml peanut oil; 3 pieces dried tangerine peel; 1 whole star anise

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

‘Foong mei’ translates, with some difficulty, into ‘the aromatic wind of the region’. Aromatic is not meant to imply only the scent of the region but all of its characteristics—colours, customs, language, people, food. This dish is an Australian foong mei—it has Asian connotations but it has been transformed by its Adelaide setting.

Reminiscent of Mediterranean meze or antipasto, this dish is designed to be served as an appetiser. It displays subtle flavours, muted colours and great

Ingredients

Oceania
Australia
Adelaide
Starter

Ingredients

Method