Hot and Sweet Asian-Style Gril

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Quail		1
Sake		1 tbsp
Cooked rice		120g
Red pepper		30g
Cucumber		30g
Lemon juice		1 tsp
Marinade:
Fish sauce		1 tbsp
Sweet chilli sauce		1 tsp
Ginger (grated)		1tsp
Garlic (grated)		5g
Coriander leaves (chopped)		1 tbsp
Sesame oil		1 tsp
Sake		1 tsp

Method

Chop the quail feet off then cut the breast. Remove the backbone.

Put into the marinade and leave in the fridge for 30-40 minutes.

Put vegetable oil into a ovenproof frying pan and heat til hot. Remove the quail from the marinade and fry until it is browned.

Put the pan into the oven 180C and roast for 5 minutes, skin-side up. Turn it over then roast for 3 minutes.Remove from the oven and leave to rest in a separate dish.

In the empty frying pan, add the sake and the leftover marinade liquid and heat up.

Pour 1 teaspoon of this marinade sauce onto cooked rice, with finely chopped red pepper and cucumber. Add lemon juice, salt & black pepper and adjust to taste.

Serve the rice on a dish and place the quail on top - it's ready to eat.

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