Edited and re-posted from my old blog Where’s My Parade?!
Originally posted June 2012.
This is the dish I made in the first audition on Masterchef Ireland 2012. It got one yes, and one no, meaning I had to come back for a second audition. Dylan horsed into it. Good man.
Taken from the fabulous Clean & Lean Diet Cookbook.
Feeds 4
Ingredients
4 x 100g fillets sea bass
5cm Piece of ginger, thinly sliced
50g Shitake mushrooms, chopped
2 leeks, julienned
150ml organic chicken stock (or half a Knorr stock pot)
30ml oyster sauce
30ml soy sauce
30ml sesame oil
50g baby mustard cress
Method
I adapted the method as I don’t have a steamer.
Top the fillets with the sliced ginger and half of the mushrooms.
Steam the fish for 7 minutes, or for 15-20 mins, en papillote (fancy way of saying in a tin foil/ parchment paper parcel) in the oven at around 200 deg. until the fish is nearly cooked through
Remove the ginger from the fish and shallow fry in vegetable oil for 3-4 minutes until golden and crisp, then drain on kitchen paper.
Let the fried ginger cool for a few minutes, then add the leek and some of the ginger back to the fish, seal up the parcel and cook for a further 3 mins if steaming, or until cooked through in the oven.
In a hot pan, reduce the chicken stock (I couldn’t source organic stock in time), oyster sauce, soy sauce and the remaining mushrooms until thick. Add the sesame oil. Mmm, mmm!
Transfer the sea bass to the plates with some baby cress and pour/ spoon the sauce around the fish.
This was so simple to make. From start to finish, it was about an hour, but would be a lot quicker if you stick to the method properly..unlike some, ahem…
Also, of note for those in teeny tiny apartments like me, there’s minimal prep so you don’t need much space. Best of all, it’s very low odour. In fact, all that was left was a fresh smell of ginger and leek. Yum!
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