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

Ingredients

Oceania
Australia
Sydney
Starter
Fish course
Pescatarian

Ingredients

Method