Grilled Sticky-Rice-Stuffed Garfish Wrapped in Bamboo Leaves with Chilli Vinaigrette

Name: Grilled Sticky-Rice-Stuffed Garfish Wrapped in Bamboo Leaves with Chilli Vinaigrette
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 45 ml Japanese rice vinegar; 3 tablespoons grapeseed oil; 1 small red chilli, seeded and finely chopped; 2 teaspoons finely chopped coriander; 1 cup (200 g) white glutinous rice; 1 kaffir lime leaf; 1 small clove garlic, crushed; pinch of salt; 1 tablespoon yukari seasoning; 12 fresh bamboo leaves, wiped with a clean, damp cloth on both sides; grapeseed oil, for brushing; 25 ml sake; small whiting; 2.5 cm piece ginger, grated; 2½ tablespoons fish sauce (see Chefs’ ingredients); salt flakes and freshly ground white pepper, to taste; 1 kaffir lime leaf, very finely chopped; 1½ teaspoons honey; ½ teaspoon caster sugar; 15 ml mirin; 15 ml soy sauce; 12 garfish fillets, skin on and pin-boned; juice of ½ lime, strained; juice of ½ lemon, strained; 2 tablespoons Japanese plum paste

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

When Haru Inukai was chef at Restaurant VII he taught several classes at the Seafood School, and these delicious parcels were among his recipes. Glutinous rice, also called sticky rice, is a short-grained Asian rice that is especially sticky when cooked. It’s important to leave it covered while cooking and resting, or the texture won’t be right. The rice is available from Asian grocery stores, as are Japanese pl

Ingredients

Oceania
Australia
Sydney
Starter
Fish course
Pescatarian

Ingredients

Method