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First remove the pin bones from the fish with tweezers (this is worth the trouble). To marinade the fish, mix the dark soy, stem ginger syrup and sherry together and steep the red mullet in it for at least an hour.
Meanwhile, make the vinaigrette, combine all the ingredients in a small pan and bring to the boil. Then turn down and simmer until the vinaigrette starts to thicken – this could take about 15 minutes. Then leave to cool and put through a fine sieve.
For the chilli jam, Put all the ingredients into a food processor and blend until well puréed, then put into a large saucepan and cook slowly for about 15 minutes until all the liquid has evaporated and the texture becomes thick and chutney like. Keep in the fridge until required.
Pour the couscous into a large bowl and add the olive oil, grated ginger, red pepper, chives , coriander and seasoning and mix together well. Pour the boiling fish stock over and leave until ready to use.
Cut the red pepper into fine julienne strips dust with flour and then deep-fry until crispy. Drain well on kitchen paper.
When ready to serve, dry the fish well. Heat the oil in a frying pan and quickly fry the red mullet skin-side down first for 2-3 minutes. Then carefully turn over and fry for a further 2-3 minutes until just cooked through.
Take a 5cm mousse ring and put some couscous in the middle of the plate then top with the fish then a small pile of tomato and chilli jam surrounded by vinaigrette. Garnish with the deep fried pepper strips and microherbs and serve.
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