Karengo and Sesame Crusted Fish with Pickled Ginger Aioli

Karengo and Sesame Crusted Fish with Pickled Ginger Aioli

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 27, 2016.
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We have given a range of karengo flakes to use. For those more adventurous and lovers of everything Japanese we recommend the full tablespoon

Ingredients

JAPANESE BROWN RICE

  • 1 cup Japanese brown rice
  • 1½ cups water

RADISH SALAD

  • 4 radishes
  • 1 baby bok choy, end trimmed 1cm and rinsed
  • 1 handful mung bean sprouts
  • 1½ tablespoons coriander leaves and stalks, roughly chopped
  • 2 tablespoons toasted sesame seeds

KARENGO AND SESAME CRUSTED FISH

  • 300g fish fillets
  • 3 tablespoons mayonnaise
  • 1 tablespoon pickled ginger aioli
  • ¼ cup panko breadcrumbs
  • ½–1 tablespoon karengo flakes, finely chopped
  • 2 tablespoons toasted sesame seeds

DRESSING

  • 2½ teaspoons runny honey
  • 2 tablespoons vinegar (e.g. rice wine, white wine, cider)
  • ½ teaspoon fish sauce
  • ½ teaspoon soy sauce
  • ½ teaspoon sesame oil

TO SERVE

  • 2 tablespoons pickled ginger aioli

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, prepare radish salad. Thinly slice radishes and bok choy and add to a medium bowl, along with mung bean sprouts, coriander and sesame seeds.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. Place on prepared tray and season with salt. In a small bowl, mix together mayonnaise, first measure of pickled ginger aioli, breadcrumbs, karengo flakes and sesame seeds until well combined.
  5. Divide crumb mixture between fish fillets, spreading over evenly and pressing down firmly to coat and form a crust. Bake on top rack of oven for about 6 minutes. Turn oven to high grill and grill fish a further 1 minute, until crust is golden and fish is just cooked.
  6. While fish cooks, combine all dressing ingredients together in a small bowl then toss through radish salad. Season to taste with salt and pepper.
  7. Divide ¾ cup cooked Japanese brown rice between plates and top with karengo and sesame crusted fish. Serve radish salad on the side and dollop over remaining pickled ginger aioli.

Nutritional Information

Energy 2663 kj
636 kcal
Protein 27.9g
Carbohydrate 42.1g
Fat 40.0g