Lager, Soy & Ginger-Fried Whitebait/Wasabi Aioli

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

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

Starter
Pescatarian

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.

To marinate the whitebait

Mix all t