Fried Red Mullet with Teriyaki Risotto, Enoki Mushrooms and Kaffir Lime Foam

Japanese-inspired risotto topped with pan-fried red mullet, enoki mushrooms, dried seaweed, and a zesty, aerated kaffir lime foam.

Seafood Main Course Sophisticated Risotto Japanese Fusion

Estimated Nutrition

Calories

1046.1

kcal / serving

4184.4 kcal total

Carbs

111.7g

per serving

446.8 g total

Fat

38.6g

per serving

154.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

125

125

Dairy

For the risotto

For frying fish

GrainsCereals

350

Arborio Rice

Liquids

150

White Wine

600

Vegetable Stock

Warm

125

125

NutsSeeds

cloves

Finely chopped

tbsp

Micro Coriander

For garnish

OilsFats

tbsp

Olive Oil

Other

tbsp

Lecithin

Used for foam stabilization

Seafood

piece

Red Mullet

150g-200g fillets, skin on, pin boned

Vegetables

piece

Shallot

Finely chopped

200

Enoki Mushrooms

Dried Seaweed

For garnish

tbsp

Shiso Cress

For garnish

Method

Plate risotto topped with fish, garnish with mushrooms, seaweed, and herbs, then spoon over lime foam.

Fry fish fillets in oil and 50g butter skin-side down for two minutes, then flip and cook for one minute.

Incorporate the teriyaki sauce into the cooked risotto and keep the mixture warm.

Boil rice wine, sake, mirin, soy sauce, and sugar in a pan for 3 minutes until thickened.

Gradually add warm stock until absorbed and the rice is fully cooked.

Stir in rice to coat, then add wine and simmer until reduced by half.

Melt 75g butter in a saucepan and sauté shallots, garlic, and mushrooms for two minutes.

Mix lecithin into the chilled liquid using a stick blender until a light foam forms.

Pulse kaffir lime leaves and 180ml water in a blender, infuse for 30 minutes, strain, and chill overnight.