Sea bass with soy sauce meringue, pak choi and cauliflower
by
- Main
- Medium
- 2
- 2 hours
PT2H
This ingenious sea bass dish from Matt Gillan is surprisingly simple to prepare - the key is to nail each of the four components in turn. Soy sauce meringue provides a talking point and is sure to impress in this sea bass fillet recipe.
Ingredients
Sea bass
- 2 sea bass fillets , 100g each
- 2 tbsp of lemon juice
- salt
- vegetable oil
- 1 tbsp of sesame oil
Soy sauce meringue
Cauliflower
- 1 cauliflower
- 1 knob of butter
- chive powder , or dried chives
- vegetable oil
Pak choi
- 2 pak choi
- 100g of butter , plus extra for frying
- 100ml of water
- 1 sprig of fresh thyme
- 1 tbsp of soy sauce
- 2 pinches of sea salt
- vegetable oil
Equipment
- Piping bag 1-2cm nozzle
Method
1
Preheat the oven to 85˚C and prepare a flat non-stick tray. Whisk the egg whites in a food mixer with a whisk attachment until soft peaks form. While the motor is running, slowly pour in the sugar and continue to whisk until you reach stiff peaks
- 100g of egg white
- 100g of caster sugar
2
Slowly add the soy sauce and mix well until combined. Transfer to a piping bag and pipe small domes onto the prepared tray. Bake for approximately 1 hour or until the meringues are crisp. Remove from the oven, allow to cool and store in an airtight container until ready to use
- 80ml of soy sauce
3
Trim the cauliflower florets from the stem. Use a vegetable peeler to peel the stem and slice very finely into discs. Overlap the discs to create a square 10cm x 10cm, season lightly with salt and generously coat with the dried chive powder. Freeze until required
4
Slice the small cauliflower florets in half. Place a non-stick frying pan over a high heat and add a small amount of vegetable oil. Add the florets, stem side down, and allow then to cook until golden. Add a small knob of butter to the pan, toss the cauliflower and cook for a further few minutes until tender
- 1 knob of butter
- vegetable oil
5
Separate the stems of the pak choi and cut the leaves from the stem. Finely slice the leaves and cut the stems in half lengthways
- 2 pak choi
6
Bring the water, butter, salt and thyme to the boil. Add the stems and cook quickly for about 20-30 seconds, so the pak choi still has a little bite
- 100g of butter
- 100ml of water
- 2 pinches of sea salt
- 1 sprig of fresh thyme
7
Heat a frying pan with a little oil and butter and quickly fry the pak choi leaves. Season with a dash of soy sauce, remove from the pan and allow to drain
- vegetable oil
- 1 tbsp of soy sauce
8
Place a large non-stick frying pan over a high heat. Add a small amount of vegetable oil and allow the pan to smoke. Season the sea bass with salt and place in the pan, skin side down
- vegetable oil
- 2 sea bass fillets
- salt
9
Reduce the heat and cook the fish on the skin side for about 3- 4 minutes until the skin is nicely golden and crisp. Turn the sea bass over and add the lemon juice and oil. Cook for a further 30 seconds and remove from the pan
- 2 tbsp of lemon juice
- 1 tbsp of sesame oil
10
Remove the square of cauliflower from the freezer and allow to come to room temperature. Cut in half, into 2 even rectangles. Slide onto the middle of the plate and place the pak choi at one end
11
Place the hot sea bass on top of the pak choi. Finish with the cauliflower and soy meringue
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Sea bass with soy sauce meringue, pak choi and cauliflower
