Seabass & Aubergines in Pickled Plum Sauce

A lovely refreshing dish when it's hot and summery.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Cook: 15 min

Ingredients

Seabass fillets 2
Aubergine (large) 1/2
Pickled plum (umeboshi) 2 large
Dashi stock 2 tbsp
Mirin 1 tbsp
Honey 1 tsp
Potato starch or cornflour as required
Grated ginger if you like

Method

1
Remove the bones and skin from the fish and clean under running water. Slice the fillet into 4-5cm strips.
2
Peel the aubergine and cut into 5cm long rectangle pieces. Soak in water.
3
Remove the stones from the pickled plums and chop finely. Add mirin, honey and dashi broth and stir well.
4
Boil hot water in a pan.
5
Pat dry the seabass and aubergine and dredge with potato starch.
6
Boil the seabass until it turns white then remove immediately into iced water. Drain in a colander.
7
Boil the aubergine pieces. When the flesh turns a jade colour, keep cooking until the potato starch glistens, then remove to a colander and drain.
8
Put the fish and aubergines in the fridge until ready, then serve with the pickled plum sauce on the side.
9
This is umeboshi puree, available in large supermarkets. If you use this, use 2 tbsp.

Tips & Note

Seabass & Aubergines in Pickled Plum Sauce

A lovely refreshing dish when it's hot and summery.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Cook: 15 min

Ingredients

Seabass fillets 2
Aubergine (large) 1/2
Pickled plum (umeboshi) 2 large
Dashi stock 2 tbsp
Mirin 1 tbsp
Honey 1 tsp
Potato starch or cornflour as required
Grated ginger if you like

Seabass & Aubergines in Pickled Plum Sauce

Recipe ID :1500 Posted on 27 DEC 2015

Serves 2

Cook 15min
views 2,275
printed 63

saved 0

A lovely refreshing dish when it's hot and summery.

Share

Ingredients

Print Ingredients Email Ingredients
2
1/2
2 large
2 tbsp
1 tbsp
1 tsp
as required
if you like

Method

Cook
15min
1
Remove the bones and skin from the fish and clean under running water. Slice the fillet into 4-5cm strips.
2
Peel the aubergine and cut into 5cm long rectangle pieces. Soak in water.
3
Remove the stones from the pickled plums and chop finely. Add mirin, honey and dashi broth and stir well.
4
Boil hot water in a pan.
5
Pat dry the seabass and aubergine and dredge with potato starch.
6
Boil the seabass until it turns white then remove immediately into iced water. Drain in a colander.
7
Boil the aubergine pieces. When the flesh turns a jade colour, keep cooking until the potato starch glistens, then remove to a colander and drain.
8
Put the fish and aubergines in the fridge until ready, then serve with the pickled plum sauce on the side.
9
This is umeboshi puree, available in large supermarkets. If you use this, use 2 tbsp.
PRO
Rose Wine
I’ve got 59 recipes!

ROSE WINE
Step into my kitchen!
This is a great dish when you're entertaining.
Cauliflower (small), Tinned red salmon, Egg white, Potato starch or cornflour, Sake, Spring onions, Lemon, Light soy sauce, Salt, Sesame oil
PRO
Miso and soya milk sauce really give this a different twist.
Butternut squash, Bacon rasher, Olive oil, Onion, Flour, Soya milk, Miso (white, sweet), Mozzarella cheese, Italian parsley, Sea salt, Pepper
PRO
The cauliflower really absorbs all the flavours wonderfully.
Cauliflower, Chicken drumsticks, Thinly sliced garlic, Ginger, Dried chilli, Coriander, Vinegar, Sugar, Fish sauce (nam pla), Sake, Sesame oil, Sea salt, Pepper
PRO
Ideal for kids snacking between meals.
Firm tofu, Nori sheet, Rice flour for dumplings, Potato starch, Butter, Light soy sauce
PRO
This dish gives a lovely aroma of fresh herbs.
Aubergine (medium), Garlic, Spinach, Pancetta, Olive oil, Whole cumin, Coriander powder, Crushed chilli, Lemon juice, Salt & pepper
PRO
A traditional dish that goes well with sake.
Squid, Radish, Sake, Sugar, Light soy sauce, Mirin, Potato starch in a bit of water, Cayenne pepper
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
Easy peasy, anyone can make this and enjoy it!
Smoked mackerel fillets, Nori sheets (1/2 size), Chives, Wasabi
This is a dish full of the taste of aubergine.
Aubergine, Dashi broth, Miso, Crushed sesame seeds, Pumpkin, Okra & green beans, Vegetable oil
yhiranuma
PRO
A difficult ingredient made into something wonderful.
Kale, Salt for boiling, 【Tempura batter】, Plain flour, Egg, Kale water (from boiling), Vegetable oil for frying
ryukomama
HOME
This has a delicious thick sauce with green laver and shrimps.
Seabass fillets, Dried shiitake mushrooms, Spring onions, Kombu seaweed, Green laver, Dashi broth, Soy sauce, Mirin, Sake, Ginger juice, Potato starch in a bit of water, Sea salt
Rose Wine
PRO
So simple, just cook in a microwave.
Aubergine, Celery, Plum tomatoes, ★Miso (red), ★Chinese chilli bean sauce, ★Vinegar, ★Sesame oil, ★Chicken stock, ★Water
Tobuchan
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe