Sea Bass With Spring Onion And Ginger Noodles And A Cured Egg Yolk Recipe
Pan-frying is an incredibly effective cookery technique used for so many ingredients, especially sea bass.
- 400g of udon noodle
- 4 Kılıç Seafood Mediterranean Sea Bass Fillets, BAP-certified, patted dry and skin lightly scored
- vegetable oil, for frying
- 2 tbsp of unsalted butter
- 1 lime, juiced
- chilli crisp, to serve
- 1/2 bunch of coriander, leaves picked, to serve
- toasted sesame seeds, ideally a mix of black and white, to serve
- 80ml of light soy sauce
- 80ml of mirin
- 80ml of water
- 4 egg yolks
- 50g of ginger, finely chopped
- 60g of spring onions, (about 4), trimmed and finely sliced
- 4 tbsp of vegetable oil
- 2 tbsp of toasted sesame oil
- 2 tbsp of light soy sauce
- 1 tbsp of Chinkiang black vinegar
- 1 tsp caster sugar
- Cure the egg yolks the day before you want to cook the dish. Combine the soy sauce, mirin and water in a small saucepan. Bring to a boil and simmer for 2 minutes, then remove from the heat and allow to cool completely
- Place the egg yolks in a small bowl or container. Carefully pour over the cooled cure, then place in the fridge overnight, carefully flipping the yolks in the morning
- For the ginger and spring onion oil, place the ginger and spring onions in a heatproof bowl. Heat the oil until it begins to smoke then carefully and slowly pour it over the aromats. Stir to combine, then add the sesame oil, soy sauce, black vinegar and caster sugar. Set aside (store this in the fridge if not using immediately)
- Cook the udon noodles according to the packet instructions, then toss through the ginger and spring onion oil
- Meanwhile, preheat a frying pan over a medium heat, add a little vegetable oil and season the fish. Place the fillets skin-side down and fry for 4-5 minutes, or until the skin is crispy and golden brown and the flesh is cooked two-thirds of the way through. Add the butter and let it foam, then baste until the fish just turns opaque, about another couple of minutes. Add the lime juice and leave to rest on a tray, skin-side up
- Portion the noodles into bowls and top with the fish. Add a cured egg yolk to each fillet, then finish with a little chilli crisp, the coriander leaves and toasted sesame seeds
BAP-certified Kılıç Seafood's sea bass skin becomes crispy and the flesh stays delicate and flaky, especially when basted with butter. Served with udon noodles dressed in a hot-infused ginger and spring onion oil, and a soy-cured egg yolk for an added jammy texture and umami flavour profile.
This dish is fragrant, spicy and oily (in the best way!), and rich and delicate all at the same time. Cure the egg yolks the day before you want to cook the dish.
Combine the soy sauce, mirin and water in a small saucepan. Bring to a boil and simmer for 2 minutes, then remove from the heat and allow to cool completely For the ginger and spring onion oil, place the ginger and spring onions in a heatproof bowl.
Heat the oil until it begins to smoke then carefully and slowly pour it over the aromats. Stir to combine, then add the sesame oil, soy sauce, black vinegar and caster sugar.
Set aside (store this in the fridge if not using immediately) Cook the udon noodles according to the packet instructions, then toss through the ginger and spring onion oil
Meanwhile, preheat a frying pan over a medium heat, add a little vegetable oil and season the fish. Place the fillets skin-side down and fry for 4-5 minutes, or until the skin is crispy and golden brown and the flesh is cooked two-thirds of the way through.
Add the butter and let it foam, then baste until the fish just turns opaque, about another couple of minutes. Add the lime juice and leave to rest on a tray, skin-side up
Portion the noodles into bowls and top with the fish. Add a cured egg yolk to each fillet, then finish with a little chilli crisp, the coriander leaves and toasted sesame seeds
