Recipes

Crispy fried banded morwong with ponzu and pickled vegetables (Serves 4)

	Ingredients: 4 whole plate-size banded morwong salt and rice flour for coating   Ponzu sauce 100 mL low salt Kikkoman soy sauce 100 mL dashi stock 50 mL rice vinegar 50 mL mirin   For serving: 4 blanched bok choy, pickled ginger; finely shredded carrot, daikon radish and cucumber

Method

Score the sides of the fish and rub lightly with salt and rice flour.  Deep fry at 360⁰C for 4-5 minutes or until cooked through to the bone.

Place hot bok choy on plates and top with fish. Combine remaining vegetables with the ponzu sauce and pour over the fish. Garnish with additional shredded vegetables and ginger and serve.

Ponzu sauce

Bring all ingredients to the boil, then set aside to cool.