This easy fish dish is superb. The presalting technique I learned from Le Cuisiner Gascon worked wonders on the red snapper, yielding a uniquely salty, dense and smooth flesh on the outside and a tender inside. The zingy and gorgeously pink rhubarb complements the fish better than lemon juice, and the sticky rice takes centre stage in coalescing this cascade of flavours and textures into one truly sensory experience.
White wine and honey glazed red snapper fillet with rhubarb compote and sticky rice
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Recipe by: inspired by blog Cuisine de La Mer Busy:30 min, Total prep time: 2h15 (includes 2 hours chilling time) |
Sprinkle both sides of the fillets with the salt and reserve in the fridge for 2 hours.
Wash and chop the rhubarb into 2 cm (1 inch) chunks, discard both ends.
Melt the butter in a large saucepan and sauté the shallots in it for a couple of minutes. Add the rhubarb and sugar and cook for 15 minutes, until soft. Take off the heat and mash lightly with a fork.
Prepare the fish glazing juice: mix the white wine with the vinegar, honey, salt and pepper; reserve.
Preheat the oven to 240 degrees C.
Take the fish out of the fridge, wash the salt off thoroughly under running water and pat the fillets dry with paper towels.
Transfer the fillets onto a lightly oiled gratin dish and pour the glazing juice over the fish. Cook in the oven for 10 minutes or until cooked through, basting the fish with the glazing once or twice during the cooking.
Prepare the sticky rice:
Put the rice in a bowl and wash with cold water. Repeat washing until the water becomes clear.
Drain the rice in a colander and transfer to a thick bottomed saucepan. Add the water and let the rice soak in it for at least 30 min.
Boil the rice over high heat. Once the water boils, cover with a tightly fitting lid and turn the heat down to very low; Cook for about 15 min, until the water is almost gone. Do not open the lid or the steam will evaporate. it should remain closed until the end of the next step.
Stop the heat and let it steam for 10-15 minutes before opening the lid.
When ready, spoon lumps of rice out of the pan and shape them with the palms of your hands into small balls. Oil your hands with neutral oil to prevent the rice from sticking to your fingers.
Flatten the balls (you can shape them into cubes) and press the 2 flat sides side on the sesame seeds. Reserve on a plate filled with a bit of water and covered with stretched cling film. (this plate will be handy for warming the rice in the microwave at time of serving, the water providing the moisture needed to warm the rice without touching it).
Warm up in the microwave just before serving.
Serve the fish on top of the rhubarb compote with sticky rice cubes prettily disposed on the plate and a good grinding of pepper on the fish.
Prepare the fish and rhubarb compote:
Sprinkle both sides of the fillets with the salt and reserve in the fridge for 2 hours.
Wash and chop the rhubarb into 2 cm (1 inch) chunks, discard both ends.
Melt the butter in a large saucepan and sauté the shallots in it for a couple of minutes. Add the rhubarb and sugar and cook for 15 minutes, until soft. Take off the heat and mash lightly with a fork.
Prepare the fish glazing juice: mix the white wine with the vinegar, honey, salt and pepper; reserve.
Preheat the oven to 240 degrees C.
Take the fish out of the fridge, wash the salt off thoroughly under running water and pat the fillets dry with paper towels.
Transfer the fillets onto a lightly oiled gratin dish and pour the glazing juice over the fish. Cook in the oven for 10 minutes or until cooked through, basting the fish with the glazing once or twice during the cooking.
Prepare the sticky rice:
Put the rice in a bowl and wash with cold water. Repeat washing until the water becomes clear.
Drain the rice in a colander and transfer to a thick bottomed saucepan. Add the water and let the rice soak in it for at least 30 min.
Boil the rice over high heat. Once the water boils, cover with a tightly fitting lid and turn the heat down to very low; Cook for about 15 min, until the water is almost gone. Do not open the lid or the steam will evaporate. it should remain closed until the end of the next step.
Stop the heat and let it steam for 10-15 minutes before opening the lid.
When ready, spoon lumps of rice out of the pan and shape them with the palms of your hands into small balls. Oil your hands with neutral oil to prevent the rice from sticking to your fingers.
Flatten the balls (you can shape them into cubes) and press the 2 flat sides side on the sesame seeds. Reserve on a plate filled with a bit of water and covered with stretched cling film. (this plate will be handy for warming the rice in the microwave at time of serving, the water providing the moisture needed to warm the rice without touching it).
Warm up in the microwave just before serving.
Serve the fish on top of the rhubarb compote with sticky rice cubes prettily disposed on the plate and a good grinding of pepper on the fish.
The great thing about this dish is that most of it can be prepared ahead. Make and shape your rice ahead, do the same with the rhubarb compot. Prepare your fish so that is has been already washed and transferred onto the gratin dish, reserved in the fridge. 15 minutes before serving, take it out of the fridge, pour the juice over and all there is left for you to do is bake and warm up the rice and compote!
If you want to reduce the work load, serve the fish with fluffed up jasmine or basmati rice.
If you want to reduce the work load, serve the fish with fluffed up jasmine or basmati rice.
Ingredients
4 fillets red snapper
4 tablespoons coarse salt
10 g butter
1 banana shallot, peeled and chopped
5 stalks rhubarb
1 level tablespoon sugar
160 ml fruity white wine (chardonnay)
40 ml cider vinegar
1 tablespoon mild flavoured honey
salt and pepper
For the sticky rice:
3 tablespoons sesame seeds
400 ml Japanese sushi-style rice (short grain, also called glutinous)
500 ml water
4 fillets red snapper
4 tablespoons coarse salt
10 g butter
1 banana shallot, peeled and chopped
5 stalks rhubarb
1 level tablespoon sugar
160 ml fruity white wine (chardonnay)
40 ml cider vinegar
1 tablespoon mild flavoured honey
salt and pepper
For the sticky rice:
3 tablespoons sesame seeds
400 ml Japanese sushi-style rice (short grain, also called glutinous)
500 ml water
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