Name: Baked rhubarb with sashimi & a beer-battered oyster
Yield: For 4
Cuisine: Japanese
Ingredients: 250 g fish fillet, all bones and skin removed - it must be perfectly fresh and chilled; 8 g (1 Tbsp) baking powder; 100 ml beer; a small handful of cress or sprouts; 200 g rhubarb, washed then cut into 6-cm lengths; 20 g cornflour, plus a little extra for dusting the oysters; 40 g flour; 120 ml verjus (sometimes spelled ‘verjuice’); 150 g caster sugar, plus 1 tsp for the batter; ½ thumb of ginger, peeled and thinly sliced (or use candied or sushi ginger); 4 oysters, removed from the shell; vegetable oil for deep-frying; light soy sauce, to be served separately

Preparation info

For
4

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

It may seem a little odd to serve rhubarb, usually associated with desserts, with fish, but the combination works surprisingly well. I’ve read old British cookbooks which mention the combination of mackerel and gooseberries, so this really is just a contemporary reworking of a classic dish. The sourness of the rhubarb works well with oily fish like salmon, mackerel or tuna but it also goes well with elegant but firm fish like the halibut I used in the photo. The crispy oyster works a treat