Red-roast snapper with shaved cuttlefish and leek fondue

Name: Red-roast snapper with shaved cuttlefish and leek fondue
Cuisine: French
Ingredients: 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1 tablespoon chopped coriander leaves and roots; 2 green chillies; 1 finely sliced spring onion; approximately 1.2 kg snapper fillets (if whole, 1.8-2.2 kg); 1 tablespoon peanut oil; 3 cm knob ginger, finely sliced; 60 ml peanut oil; 2 tablespoons rice wine; 1 teaspoon sugar; salt; 2 tablespoons chopped celery leaves; 2 tablespoons chopped spring onion greens; 1 teaspoon sesame oil; 1 clove chopped garlic; ½ tablespoon rice wine; 2 ½ tablespoons fish stock; 1 tablespoon oyster sauce; ½ tablespoon ginger juice; freshly ground black pepper; ½ tablespoon chopped ginger; 1 tablespoon brown bean paste; 1 ½ tablespoons sugar; 3 tablespoons white wine (Noilly Prat); 1 bunch leeks, whites only, finely sliced; 80 g butter; 4 x 1 cm cubes chilled unsalted butter; 100 ml crème fraîche; 1 slice ginger

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

This is an intense dish both for the chef to prepare and for the diner to enjoy. The outer skin of the fish is very distinctly caramel in flavour but inside there is a soft and delicate meat. I call this exciting eating —it combines the Oriental method of preparing fish with French provincial eartbiness. It can be garnished with very quickly sauteed snow-pea shoots.

This roast is very slightly braised with the sauce, exuding a delicate flavour. The leek fondue goes well with the fla

Ingredients

Europe
Oceania
France
Australia
Adelaide
Fish course
Pescatarian

Ingredients

Method