Seabass & Aubergines in Pickle

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Seabass & Aubergines in Pickled Plum Sauce

Recipe ID :1500 Posted on 27 DEC 2015

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Serves ２

Cook 15min

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

Ingredients

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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

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Method

Cook

15min

Remove the bones and skin from the fish and clean under running water. Slice the fillet into 4-5cm strips.

Peel the aubergine and cut into 5cm long rectangle pieces. Soak in water.

Remove the stones from the pickled plums and chop finely. Add mirin, honey and dashi broth and stir well.

Boil hot water in a pan.

Pat dry the seabass and aubergine and dredge with potato starch.

Boil the seabass until it turns white then remove immediately into iced water. Drain in a colander.

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.

Put the fish and aubergines in the fridge until ready, then serve with the pickled plum sauce on the side.

This is umeboshi puree, available in large supermarkets. If you use this, use 2 tbsp.

Tips & Note

Category

Japan Boiled Healthy Hors D'Oeuvres Pickles Aubergine Honey / Syrup Seabass Seafood Dinner Home Party Summer

Related aubergine pickled plum seabass umeboshi mirin honey dashi

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Ingredients

Method

Tips & Note

Seabass & Aubergines in Pickled Plum Sauce

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

Ingredients

Find a recipe!

Seabass & Aubergines in Pickled Plum Sauce

Serves ２

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

Ingredients

Hot Trends

Method

Tips & Note

Category

Comment

Similar Recipe

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