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

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

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Steamed Smoky Sea Bass with Candied Aubergine

Ingredients

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