Name: Lager, Soy & Ginger-Fried Whitebait/Wasabi Aioli
Yield: Serves Four
Ingredients: 1 large red chilli, sliced; sea salt & black pepper; 1 large lobe of ginger, peeled, grated; 1 red chilli, sliced into rings; 2 garlic cloves, peeled, grated; 100 g seasoned flour; 1 handful of chopped coriander; 500 g fresh whitebait; 6 spring onions, sliced; 8 tbsp soy sauce; 3 tbsp chopped coriander; 1 litre vegetable oil, for frying; 6 tbsp caster sugar; juice and grated zest of 4 limes; 250 ml of lager; 4 garlic cloves, peeled, grated; juice of half a lemon; 1 shallot, grated; 200 ml light olive oil; 2 egg yolks; 1 tbsp of wasabi paste; 1 tbsp sesame oil; 2 limes, cut into wedges; 1 tbsp white wine vinegar

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Aïoli

1 tbsp of wasabi paste
1 tbsp white wine vinegar
juice of half a

Method

To make the aïoli

Put the wasabi paste, vinegar, lemon juice, egg yolks and grated garlic into the bowl of a food processor. Whizz well and then slowly add in the olive oil to form an emulsion. Taste, season well with salt and freshly ground black pepper and set aside.