Ingredients
4 x 120g portions of brined sablefish (see recipe)
2 cups cooked brown rice (see recipe)
120 ml charred scallion vinaigrette (see recipe)
1 lrg Avocado (peeled and sliced)
60g daikon sprouts
20g picked cilantro
20g chopped scallion
120g julienne carrot
120g julienne red cabbage
120g bean sprouts
Sablefish Brine
435mL low sodium soy
250mL water
250mL sake
187.5mL brown sugar
2 thai chili
1 bunch cilantro
1 lrg kuckle ginger peeled and rough chopped
3 garlic cloves chopped
Zest of 1 orange
Brown Rice
250mL Brown Rice
625mL Water
Charred Scallion and Ginger Vinaigrette
A
188ml canola
125ml scallion ( mince)
88ml ginger ( brunoise)
1/4 red onion (brunoise)
B
1 tsp salt
125ml dark soy
1T hoisin
75ml brown sugar
3 limes ( juice of)
20ml fish sauce
1tsp sesame oil
1T sriracha
65ml rice wine vinegar
Preparation
Sablefish Brine Dissolve sugar in water and combine all remaining ingredients, steeping overnight ideally. Brine fish for 8 hours Brown Rice Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. Keep warm. Charred Scallion and Ginger Vinaigrette Bring Canola up to the smoking point in a pot and pour over rest of A, be sure to this in a deep half hotel pan, taking extreme caution. While warm whisk in the rest of B to combine, cool and divide in 1L delis ASSEMBLE Ensure rice, vinaigrette, and all veg is cut and ready to serve Roast sablefish in a 400F oven until cooked Spoon 0.5 cup of brown rice onto each plate and garnish around outside of rice with all vegetable garnishes. Drizzle 30ml of vinaigrette over rice and vegetables and top with warm fish, serve immediately.
