Steamed Smoky Sea Bass with Candied Aubergine

Name: Steamed Smoky Sea Bass with Candied Aubergine
Yield: Serves 4 as a light main course
Ingredients: knob of butter; hickory essence, for brushing; sea salt and black pepper; sea salt and black pepper; spicy tomato ketchup; aubergine crisps; 200 g candied aubergine; 4 baby bok choy, halved lengthways; 1 garlic clove, peeled and finely chopped; 2 tbsp lemon, juice; 80 g caster sugar; 500 g aubergines (about 1 large or 2 medium ones); groundnut oil, for deep-frying; 1 baby aubergine; 60 ml hazelnut oil; handful of thyme, leaves only; 4 fillets of line-caught sea bass, about 100 g each; 2 tbsp olive oil, plus extra to drizzle; fine sea salt, to sprinkle

Preparation info

Serves
4
as a light main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 fillets of line-caught sea bass, about 100 g each
2 tbsp olive oil, plus extra to drizzle<

Fish course
Pescatarian
Gluten-free

Method

Check the sea bass fillets for pin bones, removing any you find with tweezers. Rub a little olive oil over the sea bass fillets, then season well with salt and pepper. If using the cedar wood, brush one side with hickory essence. Bend it over so that the opposite sides meet, to resemble a book, then punch one or two holes along the sides using a paper hole puncher. Place each sea bass fillet on