Sea bass with soy sauce meringue, pak choi and cauliflower


Sea bass with soy sauce meringue, pak choi and cauliflower

An unsual but exciting way of using Kikkoman soy sauce in this sea bass recipe by chef Matt Gillanæ

  • Serves2
  • Preparation Time10 mins
  • Cooking Time2 hours

Ingredients

Sea bass

  • 2 sea bass fillets, 100g each
  • 2 tbsp of lemon juice
  • salt
  • vegetable oil
  • 1 tbsp of sesame oil

Soy sauce meringue

  • 100g of egg white
  • 100g of caster sugar
  • 80ml of Kikkoman soy sauce

Cauliflower

  • 1 cauliflower
  • 1 knob of butter
  • chive powder, or dried chives
  • vegetable oil

Pak choi

  • 2 pak choi
  • 100g of butter, plus extra for frying
  • 100ml of water
  • 1 sprig of fresh thyme
  • 1 tbsp of Kikkoman soy sauce
  • 2 pinches of sea salt
  • vegetable oil

Method

Preheat the oven to 85ÁC and prepare a flat non-stick tray. Whisk the egg whites in a food mixer with a whisk attachment until soft peaks form. While the motor is running, slowly pour in the sugar and continue to whisk until you reach stiff peaks.

Slowly add the soy sauce and mix well until combined. Transfer to a piping bag and pipe small domes onto the prepared tray. Bake for approximately 1 hour or until the meringues are crisp. Remove from the oven, allow to cool and store in an airtight container until ready to use.

Trim the cauliflower florets from the stem. Use a vegetable peeler to peel the stem and slice very finely into discs. Overlap the discs to create a square 10cm x 10cm, season lightly with salt and generously coat with the dried chive powder. Freeze until required.

Slice the small cauliflower florets in half. Place a non-stick frying pan over a high heat and add a small amount of vegetable oil. Add the florets, stem side down, and allow then to cook until golden. Add a small knob of butter to the pan, toss the cauliflower and cook for a further few minutes until tender.

Separate the stems of the pak choi and cut the leaves from the stem. Finely slice the leaves and cut the stems in half lengthways.

Bring the water, butter, salt and thyme to the boil. Add the stems and cook quickly for about 20-30 seconds, so the pak choi still has a little bite.

Heat a frying pan with a little oil and butter and quickly fry the pak choi leaves. Season with a dash of soy sauce, remove from the pan and allow to drain.

Place a large non-stick frying pan over a high heat. Add a small amount of vegetable oil and allow the pan to smoke. Season the sea bass with salt and place in the pan, skin side down.

Reduce the heat and cook the fish on the skin side for about 3- 4 minutes until the skin is nicely golden and crisp. Turn the seabass over and add the lemon juice and oil. Cook for a further 30 seconds and remove from the pan.

Remove the square of cauliflower from the freezer and allow to come to room temperature. Cut in half, into 2 even rectangles. Slide onto the middle of the plate and place the pak choi at one end. Place the hot sea bass on top of the pak choi. Finnish with the cauliflower and soy meringue.