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 3,443
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A lovely refreshing dish when it's hot and summery.

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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.
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Rose Wine
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