Grilled sea bass & ayu with tade dressing & vinaigrette
by Liao Xiangjun
@ 28 Nov 2014
2 sea bass fillets
2 ayu (sweet fish)
Salt, to taste
Julienned cucumbers and radishes,
for topping
Shiso salad, to serve
Deep-fried lotus root, sudachi
lime, and myoga pink ginger,
for garnishing
Tade Dressing
100g tade
50g porridge
50g white miso
2g sugar
9ml mirin
½ egg yolk
50ml (each) mirin and sake
40ml shoyu
Tade Vinaigrette
100g tade
50g porridge
60ml water
15ml vinegar
Salt, to taste
• For the tade dressing: Place the tade
and porridge into a food processor
and pulse to a purée. Set aside. Mix the
white miso, sugar, mirin and egg yolk in a
mixing bowl and set aside the tamamiso
paste. Mix the mirin, sake and shoyu in
a mixing bowl and set aside the yuuan
sauce. Mix the tade purée, tamamiso
paste and yuuan sauce together and
set aside.
• For the tade vinaigrette: Place the tade
and porridge into a food processor and
pulse to a purée. Set aside. Mix 60ml
water and vinegar in a mixing bowl
and season to taste with salt. Mix the
tade purée with thetade vinaigrette.
Set aside.
• Grill the sea bass fillets in a prepared
hot griller for about 4 minutes on each
side; basting with the tade dressing until
charred.
• Rub the ayu with salt and skewer the
ayu lengthwise, and grill over an open
charcoal fire until skin turns crisp.
• Place the grilled tade sea bass fillets onto
a serving plate and top with julienned
cucumbers and radishes. Add in the
shiso salad and garnish with a deepfried lotus roots.
Add the grilled ayu and top with sudachi limes and myoga
pink ginger. Dress with tade vinaigrette.
Serves 2
