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

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
Fish course
Starter
Pescatarian

Ingredients

Method