WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Hiroishi Ishii

Pan Pacific Singapore

Steamed Tile Fish Fillet with Blossoms, Sea Urchin and Lily Buds

		Serves 20
		Ingredients

	800g 180ml 50g 50g 100g 400g 200g 30g 1 100g 360ml	tile fish rice wine carrots shitake mushrooms grape blossoms sea urchins lily buds salt egg mountain yam soup stock

	800ml 90ml 50g 1 ltr 200g 90ml 20g	soup stock sweet wine spring onions water bonito flakes light soya sauce bonito powder

Method

For the tile fish: Marinate the fish in the rice wine for about 5 minutes, then dress the fish with carrots and mushrooms and steam for 5 minutes. After steaming, add the grape blossoms and steam for a further 2 minutes. Add sea urchins and steam another 1 minute.

For the soup: Mix the soup stock, water and sweet wine with the spring onions, bonito flakes, light soy sauce and bonito powder. Adjust seasoning.

Serving

Dress a plate with the sauce from the steamed fish, lay the fish on top and serve a bowl of soup on the side.