Fish Quick

Marinated fish with soy jelly and cress

Name: Marinated fish with soy jelly and cress
Yield: 4
Ingredients: 2cm piece ginger; 2 teaspoons lemon juice; 1 tablespoon extra virgin olive oil; 200g very fresh white fish fillets (such as blue-eye or Hiramasa kingfish), skin and bones removed; 1 teaspoon sesame oil, to serve; Baby cress leaves, to garnish; 1 titanium-strength gelatine leaf*; 100ml dashi* (prepared according to packet instructions) or water; 1/4 cup (60ml) soy sauce; 1 tablespoon mirin*

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by Jill Dupleix

Food writer

Oct 03, 2015

The smooth fish fillet and soy jelly makes this Asian fusion dish the perfect light summer meal. With easy to find ingredients comes an even better result.

2cm piece ginger
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
200g very fresh white fish fillets (such as blue-eye or Hiramasa kingfish), skin and bones removed
1 teaspoon sesame oil, to serve
Baby cress leaves, to garnish

Soy jelly

1 titanium-strength gelatine leaf*
100ml dashi* (prepared according to packet instructions) or water
1/4 cup (60ml) soy sauce
1 tablespoon mirin*

Method

1.

For the jelly, soak the gelatine in cold water for 5 minutes to soften. Heat the dashi, soy and mirin for 1-2 minutes in a small pan, then remove from the heat. Squeeze excess water from the gelatine, then add to pan and whisk to combine. Pour into a 15cm-square plastic container, cover and chill overnight.
2.

When ready to serve, finely grate the ginger into a bowl to catch the juices, then add the olive oil. Trim fish of any blood lines and slice very thinly, then arrange on serving plates, slightly overlapping. Drizzle with the dressing, then leave to marinate for 10 minutes. Cut jelly into 1.5cm cubes and scatter over fish. Dot with sesame oil, then scatter with cress and serve.