Coorong yellow-eyed mullet grilled over rushes, squid, iceberg lettuce, pearl balls
Coorong yellow-eyed mullet. (Photography by Anthony Huckstep)
Red Date Infusion
2 red capsicums
1 red onion
6 sauce tomatoes
8 tbsp mushroom soy
80g yellow rock sugar
50 red dates
Small handful of liquorice root
6 dried shiitakes
2L of water
Roast the onion, capsicums and tomatoes until caramelised. Transfer while hot to takeaway containers and put the lid on so that the steam collects and you end up with juice in the bottom. Pass roast vegetable juices into a small pot, add the rest of the ingredients and bring to a simmer. Leave on the side of the stove to infuse for two hours then pass through a fine chinoise. Bring back up to a simmer and add six tablespoons of tapioca pearls, simmer and puree with a stick blender until smooth. Season with salt and red date vinegar.
340g white fish chopped
2 scallions sliced
1.5 tsp minced ginger
1.5 tbsp cornflour mixed with two tbsp of water
2 tsp light soy
1.5 tsp shaoxing
1 tsp sesame oil
2.5 tsp sugar
1 tsp salt
Glutinous rice soaked for three hours
Mix all ingredients except for rice together, roll in to balls, coat with rice, and steam for ten minutes.
1 head of Iceberg lettuce
20g chopped red chilli
Blanch lettuce in salted water until soft, refresh in iced water until cold, drain well. Using three leaves in each roll, two leaves as a base, one leaf rolled and topped with chopped chilli. Roll two leaves around third leaf, wrap in cling film. Steam for four minutes to reheat, unwrap dress with hazelnut oil, season with salt, and then using a blow torch, char lettuce roll.
Remove guts and tentacles, peel inside and outside of squid, cut in to strips and score. Grill over Japanese barbecue.
Fillet mullet, grill over bull rushes on Japanese barbecue, brush with butter.
Rinse wakame under cold running water to hydrate and remove salt.
Rinse salt off jellyfish. Pour boiling water over until jellyfish shrinks by half.
Slice three onions very finely, season with salt and sugar, cover in a pan with a paper cartouche and lid and leave on a very low heat for a couple of hours until all moisture is released from onions. Strain pushing onions through a fine chinoise to extract the liquid.
Roast onions on a bed of foil for two hours in a hot oven, until outside of onion is starting to burn. Remove from oven and leave to cool, once cooled remove outer skin and burnt layers until you have just the heart of the onion.
Compressed Apple Dice
Simple syrup 100ml water
0.3g ascorbic acid powder
Dice apples, no skin, straight into ascorbic water. Place in a vacuum bag and vacuum to compress apples.
Reheat roasted onion in onion stock, add jellyfish and wakame. Place onion on plate top with wakame and jellyfish, place lettuce roll against onion. Place pearl balls on either side of garnish. Pour two tablespoons of red date sauce over garnish and place mullet to the side of the onion with the squid on top. Garnish with bronze fennel.