A new way to serve up white fish for a special feast.
Set up a bamboo steamer lined ready. Cut hapuka to 90-100g sized fillets and drizzle with oil and season with salt. Set aside on a small tray lined with baking paper.
Place garlic cloves in a saucepan and cook with oil until edges caramelise. Then add milk and boil for 15minutes. Strain the milk into a container for later use.
Blend garlic with a dash of milk and season with salt until smooth. Pass through a fine sieve.
To make the dressing, combine mirin, soy together in a saucepan and bring to a boil. Remove from heat and allow to cool down completely. Then add in chives, roe, lime zest and roe.
When ready to serve, place baby blush turnip and fish into the bamboo steamer, lined with baking paper. Steam for 7-9 minutes, depending on the thickness of the fillets.
Once cooked, remove fish and turnip and place onto a tray.
Place a spoonful of garlic puree onto the middle of the plate and place the steamed hapuka on top. Slice baby turnips in half and place around the fish. Spoon over the finger lime dressing and garnish with sorrel leaves. Serve immediately.
Exclusive recipe from Reynold Poernomo, KOI Dessert Bar and Dining.
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