Name: Fish Glaze
Cuisine: Australia
Ingredients: 4 g (⅛ oz) Xantana (Fermented Corn Starch) White Soy Sauce, to Taste; ½ Bunch Green Spring Onions (Scallions), White Part Only, Sliced; 5 g (⅛ oz) Shaved Dried Bonito; 1 Garlic Clove, Sliced; 300 ml (10½ fl oz) Shaoxing Rice Wine; 2 White Celery Stalks (Inner Stalks), Diced ½ Fennel Bulb, Diced; 1 Carrot, Diced; 500 g (1 lb 2 oz) Vongole, Shells Well Scrubbed; ½ Brown Onion, Diced; 1 litre (35 fl oz/4 cups) Chicken Stock; 1 Small Knob Ginger, Finely Sliced; 2 Small Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you); 10 cm (4 inch) Square Piece Dried Konbu Seaweed; 2 Star Anise; 150 ml (5 fl oz) Grapeseed Oil

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

2 Small Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you)
150 ml (5 fl oz) Grapeseed Oil

Method

Remove and discard the eyes and gills from the halved snapper heads, then wash thoroughly under cold running water to remove the excess blood.

In a large saucepan, lightly brown the snapper heads in the grapeseed oil. Add the onion, carrot, celery and fennel and sauté for 1–2 minutes, then add the star anise, ginger, spring onions, garlic and rice wine. Reduce over high heat until all t