Seared Red Mullet with Pickled Ginger Salad and Sushi Rice

Serves: 6

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 9 tablespoon(s) sukiyaki sauce
• 6 tablespoon(s) mirin
• 3 tablespoon(s) sake
• 3  garlic cloves, sliced
• 6  red mullet or Jamaican red tilapia (ask your fishmonger to descale and remove heads, bones and fins, keeping fish whole)
• 6 tablespoon(s) pickled ginger, drained
• 1?2 cucumber, cut into fine matchsticks
• 200 gram(s) mouli, cut into fine matchsticks
• 4 tablespoon(s) rice vinegar
• 1 pinch(es) sugar
• 1  sheet of nori (seaweed)
• 3 tablespoon(s) vegetable oil
• 225 gram(s) sushi rice
• wasabi paste

Method

1. Put sukiyaki, mirin, sake and garlic into a large shallow dish. Open up fish and put flesh-side down on a chopping board, press down to flatten, then score diagonal lines in the skin using a very sharp knife. Add fish to the marinade, cover and chill for 10min. Mix pickled ginger, cucumber and mouli with the rice vinegar and sugar. Put nori on a baking sheet and brush with vegetable oil. Cook under a preheated grill for 2min until crisp and brown, then cut into six triangles with scissors. Cook rice in 325ml (11fl oz) water for 10min. Heat remaining oil in two large pans; fry fish skin-side down for 5min without turning. Top with ginger salad and nori, and serve with a knob of wasabi paste and a bowl of rice.

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