20 RECIPES IN 20 DAYS #10 – MULLOWAY TATAKI IN HOT AND SOUR SOUP

Recipe #10 – Mulloway Tataki in Hot and Sour Soup

Mulloway tataki with silken tofu and hot sour soup

Hot and sour soup

Makes 1.5L

  • 1 tsp. veg oil
  • ½ carrot
  • ¼ stick celery
  • 1 onion
  • ½ clove garlic
  • Small piece ginger
  • 2 tomatoes
  • 2L fish stock
  • 2 kaffir lime leaves
  • 1 lemon grass stalks
  • 2 small hot chillies

Preparation

Chop carrot, celery, onion, garlic, and ginger into 2cm pieces. Slice chillies in half. Slice lemongrass in half lengthways and bruise with back of a knife.

Place saucepan on stove and heat oil. Fry carrot, celery, onion, garlic, ginger, chilli and lemongrass until fragrant. Add remaining ingredients and bring to boil. Once boiling reduce temperature so stock simmers, leave for 20 minutes.

Remove stock from heat and leave to steep for 10 mins.

Ladle liquid through a fine strainer gently, try not to disturb the bottom of the pot, this will allow soup to be clearer. Adjust seasoning. Set aside or in fridge until ready to use. Lemon/lime will be added to the finished soup to make it sour. Adding at the end retains a beautiful fresh lemon flavour.

Mulloway tataki

  • 4x80g portions of Mulloway
  • 2 tsps. mirin
  • 1 tsp. rice vinegar
  • 1 tsp. light soy sauce

Mix all ingredients together 30 minutes before serving, Leave out at room temperature until ready to sear.

To Serve

  • Mulloway portions
  • 1 tsp. veg oil

Heat a pan on high with oil. When hot add fish and fry briefly on each side until just coloured about 20 seconds. Set aside on absorbent paper before serving.

To serve

  • Mulloway
  • 400g silken firm tofu divide into 8 pieces
  • 2 pieces ky lan – slice thinly
  • 1 small knob ginger – sliced thinly
  • 1 spring onion – sliced thinly
  • ¼ bunch coriander – picked
  • 2 sprigs laksa leaf  – Vietnamese mint – picked
  • ½ cup bean sprouts
  • hot and sour soup
  • ½ tsp. Ground Szechwan pepper
  • Vegetable oil
  • Fish sauce and fresh lime/lemon to taste

Heat soup in a large sauce pan. When at boil add Ky lan, cook until tender approx. 2 minutes. Remove from heat season with fresh lime/lemon juice until slightly sour and add fish sauce to taste.

Into warmed bowls place two pieces of tofu, ginger, spring onion, laksa leaf and bean sprouts on top of the tofu.

Place fish on top of the sprouts. Top with coriander.

Carefully ladle over soup with some of the kylan and serve immediately.



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