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 708
printed 37

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!
A really tasty snack or nibble with drinks.
Butternut squash, Almond slices, [A], Potato starch or cornflour, Flour, Mayonnaise, Water, Sea salt, Pepper, Sunflower oil or olive oil for frying
PRO
A lovely buttery sauce gives this dish taste and moisture.
Turkey breast fillet, Carrot, Leek, Butter, Olive oil, Miso butter sauce:, Miso (white), Mirin, Soy sauce, Sake or white wine
PRO
A lovely refreshing dish when it's hot and summery.
Seabass fillets, Aubergine (large), Pickled plum (umeboshi) , Dashi stock, Mirin, Honey, Potato starch or cornflour, Grated ginger
PRO
A speedy yakisoba noodle dish that goes with any leftover vegetables in the fridge.
Okra, Spring onions, Onion, Pork loin, Spaghetti or Udon noodles, Oyster sauce, Mirin, Chicken stock, Sake, Sea salt, Sesame oil, Crushed sesame seeds, Cayenne pepper, Vegetable oil
PRO
A really hearty and warming starter.
Yam , Brown mushrooms, Butter, Soy sauce, Mirin, Cayenne pepper, Spring onions (green part), Salt & pepper
PRO
What a moreish salad!
Spinach, Boiled eggs, Mayonnaise, Onion (finely chopped), Milk, Vinegar, Sugar, Mirin, Soy sauce, Black 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
Serve doused in sweet vinegar.
Yam, Wakame seaweed, Vinegar (in water), Sugar
A great snack for the kids or nibbles for the adults.
Tofu, Tinned mackerel, Patty:, Egg (beaten), Single cream, Potato starch, Light brown sugar, Salt, Edamame beans or green beans, Toasted sesame seeds, Salad leaves, Radishes, Ginger (grated), Tempura sauce (see below)
A lovely crunchy texture.
Butternut squash, Minced beef, Vegetable oil, Ginger, Spring onions, Seasonings:, Soy sauce, Sake, Sugar
Ideal to make quickly when you need one more dish, it looks like a carefully made-in-advance pickle!
Cucumber, Sesame oil, Chicken stock powder, Chinese chilli bean paste
Tobuchan
HOME
A lovely vegetable side that you will eat endlessly.
Choi sum, Salt, Sesame oil, Sauce:, Oil, Ginger, Garlic, Oyster sauce, Soy sauce, Pepper, Water
Meifeng
HOME

All New Recipes

See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari
The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
Impress your dinner guests with these eye-catching sushi canapes...don't tell them you just needed an ice cube tray!
すし飯, お好きな具材
cookbuzz
PRO