Lager, Soy & Ginger-Fried Whitebait/Wasabi Aioli

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

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