Sea Trout & Chilli Dumplings/Japanese Dipping Sauce

Name: Sea Trout & Chilli Dumplings/Japanese Dipping Sauce
Yield: Serves Four
Ingredients: 6 spring onions, sliced 1 small lobe of ginger, peeled, grated; 1 handful of micro coriander; 2 tbsp chopped coriander; 1 tsp sesame oil; sea salt & black pepper; 12 dumpling wrappers; 1 large red chilli, sliced for garnish; 4 spring onions, sliced for garnish; 1 garlic clove, crushed; 50 g soft dark brown sugar; 1 small lobe of ginger, peeled, grated; 150 ml mirin; 1 tbsp sesame oil; 2 tbsp olive oil; 150 ml dark soy sauce; 300 g sea trout fillet, skinned, pin bones removed; 1 large red chilli, deseeded, finely sliced; 50 ml sake; 1 small onion, peeled, finely sliced; 1 tbsp soy sauce

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Dumplings

300 g sea trout fillet, skinned, pin bones removed
1 large red chilli, deseeded, finely sliced
6

Fish course
Pescatarian
Spicy

Method

To make the dipping sauce

Heat the oils in a pan over a medium heat, add the onion, garlic and ginger, and sauté. Add the chilli and continue to sauté, then add the sugar, soy sauce, sake and the mirin. Bring to a simmer then lower the heat and allow the sauce to bubble and reduce to a fairly thick consistency. Strain the sauce and season with salt and fres