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Yields 10 portions

Enjoy with the Creation Reserve Chardonnay

Split Sauce

500ml rice milk

50 g fresh turmeric

2 tbsp sesame oil

2 tbsp olive oil

1 lime Zest and Juice(keep zest aside for garnish)

4 g gochujang

5 g salt

100 ml coconut cream

Blend rice milk and turmeric, then strain.

Put everything (except the coconut milk) in a saucepan, bring to a simmer, reduce by half and let cool down (room temperature).

Pour the liquid into a small jug.

Use a tablespoon to pour the coconut cream in, do not stir.

Wild Rice

1/2 cup Brown and Wild rice

1 cup water (more if needed)

5 g salt (add as needed)

30 ml Toasted Sesame oil

15 ml lime juice

30 g dune spinach, blanched for 5min and chopped.

In a pot add the water and salt and cook the Rice.

Add more salt if needed.

Add the lime juice and oil to the mix.

Add the chopped dune spinach.

Rice Purée

1/2 cup wild rice

1 cup water (more if needed)

5 g salt (add as needed)

15 ml lime juice

30 ml rice milk (more if needed)

1.5 g xanthan gum

In a pot add the water and salt and cook the Rice.

Strain the rice and blend with the rest of the ingredients.

Rice Noodle Crisp

10 g rice noodles

500 ml oil

Pinch of salt

Heat the oil till very hot.

Test with a noodle to see whether it puffs up.

If so, add all the noodles for 2 seconds, remove and place it on a paper towel.

Season with salt.

Fish

700 g fish

50 ml lime juice

200 g salt

200 g sugar

200 g kombu

Blend salt, sugar and kombu.
Cure the fish for an 20min in the salt mix. Rinse off the mix.

Place the fish skin-side down in the steamer (on a piece of parchment paper), and steam for 8minutes.

Garnish

Lime Zest

Dill Leaves

Dune spinach Leaf

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