Fried Red Mullet with Teriyaki Risotto, Enoki Mushrooms, Dried Seaweed and a Kaffir Lime Foam

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 30g/1oz kaffir lime leaves
• 1 tbsp lecithin
• 75g/2½oz unsalted butter
• 2 shallots
• 2 garlic
• 200g/7oz enoki mushrooms
• 350g/12½oz arborio rice
• 150ml/5fl oz white wine
• 600ml/21fl oz vegetable stock
• 125ml/4fl oz shaoxing rice wine
• 125ml/4fl oz sake
• 125ml/4fl oz mirin
• 125ml/4fl oz soy sauce
• 3 tbsp caster sugar
• 1 tbsp olive oil
• 50g/1¾oz unsalted butter
• 4 x 150g-200g/5½-7oz fillets of red mullet
• 50g/1¾oz dried seaweed
• 2 tbsp micro coriander
• 2 tbsp shiso cress

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the white wine in a small pan without boiling, add the kaffir lime leaves and infuse for 10 minutes. Strain, discard the leaves, then blend the infused wine with the lecithin and skim off the foam to use as the foam.

2. Mix the shaoxing rice wine, sake, mirin, soy sauce and caster sugar in a pan. Simmer for 8 minutes until syrupy, then set aside 3 tablespoons for glazing the fish.

3. Heat the vegetable stock in a separate pan and keep it at a gentle simmer. Melt 75g butter in a wide pan, soften the finely chopped shallots and garlic for 3 minutes, then add the arborio rice and stir for 1 minute.

4. Add the remaining teriyaki liquid to the rice and stir in the hot stock a ladle at a time, stirring until each addition is absorbed, for about 18 minutes until the rice is creamy but still al dente.

5. Heat the olive oil in a non-stick pan. Pat the red mullet fillets dry, score the skin, and fry skin side down for 3 to 4 minutes until crisp. Turn, brush with the reserved glaze and cook 1 minute more, until the flesh is opaque and reaches 145°F (63°C).

6. Melt the 50g butter in a small pan, add the enoki mushrooms and fry for 2 minutes until just softened. Crisp the dried seaweed in a dry pan for 30 seconds, or until it stops curling.

7. Spoon the risotto onto warm plates, top with the fish, enoki and seaweed, spoon over the kaffir lime foam and finish with the micro coriander and shiso cress.