Recipe: Cobia, pickled fennel, soy dashi dressing
Serves 4
Ingredients:
200g cobia fillet, trimed
1-2 teaspoons of yuzu kosho
1/4 cup pickled fennel
PICKLED FENNEL
125ml rice wine vinegar
75g sugar
1 tablespoon salt
2 tablespoons yuzu juice
1 large fennel bulb
SOY DASHI DRESSING
3 teaspoons rice wine vinegar
1 1/2 tablespoons shoyu dashi (soy dashi)
3 teaspoons mirin
1 1/2 tablespoons water
1 tablespoon grapeseed oil
Begin by preparing the pickled fennel. In a small saucepan over medium heat, put the vinegar, 250ml water, the sugar and salt and cook until the sugar has dissolved (take care not to let it boil). Remove from the heat and set aside to cool to room temperature.
When the mixture is cool, add the yuzu juice. Set this pickling liquid aside.
Trim the stalks from the top of the fennel and cut the bulb in half. Using a mandoline, shave the fennel lengthways as thinly as possible, then transfer it to a bowl. Pour the cold pickling liquid over the fennel, cover and refrigerate for at least 2 hours, or overnight, before using.
To make the soy dashi dressing, mix all the ingredients together in a small bowl.
Cutting horizontally across the fillet, slice the fish into 2mm thick long strips.
Lightly spread a pinch of yuzu kosho over each slice of fish.
Place the pickled fennel on a serving plate and arrange the cobia on top. Drizzle with the soy dashi dressing and serve.
28 SUPPLIERS, 89 RECIPES, 26 COOKS
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The story of Supernormal is a story about what I like to eat and cook.
It’s about cooking in Hong Kong and Shanghai and the confident simplicity of Japanese food. It’s about the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles, the addictive qualities of pipis and XO. It’s about midnight snacks and lunchtime feasting. It’s about watching flavours from Asia, Europe and Australia play nicely together, and of course, it’s about celebrating the shared table and eating well.
- Andrew McConnell -
