2 – serving
Bush – Lemon – Soy Vinaigrette
15 Grams Garlic
5 Grams Ginger
30ml sesame oil
60ml Olive oil
50 ml Lemon Juice
30 ml Hosin Sauce
5 grams Coriander Leaves
Method Sauté garlic and ginger in the sesame oil till soft & place into a small insert. Add the other ingredients and blend with a mixer until smooth.
Preparation Fish
1 Reef Fish 800grams
50 grams carrots Julianne
50 grams Capsicum Julianne
50 grams Cheese cabbage Julianne
100 Grams Flour
20 grams Garlic
20 grams ginger paste
30ml Lemon Juice 300ml Vegetable oil for frying
To Prepare:
Score Fish with a knife. Rub garlic & ginger into all crevices. Season with salt & pepper & coat with
lemon juice. Dredge Fish in flour and pan fried on both sides till done. Transfer Fish to a platter. Blanch vegetables in salted water and arrange on top of Fish and bring the lemon – Soy Vinaigrette to a boil in a smallpan and pour over the Fish and vegetables, garnish and serve
