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

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