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SakaMushi Snapper with Shiitake, Gai Lan & Pippies

 

Jack Fitzhenry

by Jack Fitzhenry

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The dish is a progression of what my mother and I use to do when we would cook trout back when I was a kid, very similar method to en papillote. The dish has influence from the recent venues I’ve worked at along with a heavy influence of a few different Asian cuisines, I’ve always enjoyed the delicate nature of a lot of these cuisines which is what I’ve tried to replicate. The sake along with the snapper helps to highlight the natural sweetness of the fish which is what is to be taken away from when eating that fish.
The broth then lends a heavy handed umami injection to the dish along with the shiitake and pippies.

INGREDIENTS

 

Sake Butter Sauce

  • 50 grams Sake
  • 50 gram chicken stock
  • 10 gram Soy Sauce
  • 10 gram mirin
  • 15 gram ginger, minced
  • 10 gram garlic, minced
  • 1 Kaffir Lime, Zest and Juice
  • 10 gram caster sugar
  • 100 gram butter

Sakamushi

  • 210 gram sake
  • 210 gram chicken stock
  • 20 gram ginger
  • 30 gram quality soy sauce
  • 2 kaffir lime leaves
  • 1 stick lemongrass
  • 2 large bunch spring onion
  • 1 whole snapper, 1.2kg

Pippies & Shiitake

  • 10 gram garlic, minced
  • 20 gram ginger, minced
  • 50 gram shao xing wine
  • 50 gram unsalted butter
  • 150ml water, can substitute with Dashi or stock
  • 200 gram fresh shiitake
  • 1 bunch Gai Lan, or similar greens
  • 500 gram pippies

 

Sake Butter Sauce

Step 1

In a saucepan, begin to sauté the garlic and onions in a neutral oil, once starting to caramelise, deglaze with sake following with the remaining ingredients and gentle mix together so all is well incorporated. Turn the pan to a low/medium heat and continue to cook until reduced and has thickened to the desired viscosity.

 

Sakamushi

Step 1

Cut the bushy ends off of the spring onion and then cut them to 10cm stalks and line them parallel to each other running lengths way down the baking tray

Step 2

Place two small incisions across the width on both sides of the fish, place the fish on top of the spring onions, as so it is balancing upon them.

Step 3

Combine remaining ingredients in a bowl and pour broth over snapper. Seal baking tray with tin foil, making sure that it is tightly bound.

Step 4

Place in the oven at 200’C for 20 minutes or until just cooked, remove from oven and stand covered until ready to serve.

 

Pippies & Shiitake

Step 1

Fry garlic and ginger in a shallow frying pan with a little oil, deglaze with shao xing wine before adding cubed butter, then shiitakes. Allow to cook for 2 minutes before adding your choice of liquid, bring to a simmer before adding pippies and Gai Lan. Place lid on pan and cook for a further 5 minutes or until the shells open, discard any closed pippies.


To plate up

Place the pippies mixture at the base of the plate, gently remove fish from pan and place on top of the pippies then generously pour over the sake butter Reduction. Serve with your choice of fresh bitter herb.

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