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Stone Bass Recipe
• 2 x 150g Stone Bass fillets with skin on
• 80g split green beans
• 40g carrots finely sliced
• 1 small red chili de seeded and sliced
• 15ml toasted sesame oil
• Pinch of toasted sesame seeds
• 120ml lemongrass and ginger broth
Lemongrass and ginger broth:
• 1 shallot peeled and chopped
• ½ clove garlic peeled and thinly sliced
• 3 sticks lemon grass
• 25g peeled and chopped ginger
• 75ml white wine
• 250ml chicken stock
• 100ml double cream.
To make the sauce add a little vegetable oil to a pan and cook the shallots and garlic without colour. Chop the lemongrass and add with the ginger and sweat for about 10 minutes. Add the white wine and reduce by 90%. Add the chicken stock, bring to the boil and reduce by half. Add the cream, bring to the boil again and simmer for about 15 minutes not allowing the sauce to get too thick. Pass through a fine sieve squeezing well to extract all the flavour and season with salt and black pepper.
Season the bass fillets well with salt and black pepper and cook in a non stick pan skin side down in a little vegetable oil till you have a nice golden brown and crispy skin. Turn the fish over and finish in the oven at 190°c for a couple of minutes, checking regularly.
In a small pan add the sesame oil and when hot add the carrots and 5 or 6 slices of the chilli and toss well. Add the French beans which have been boiled and then split length ways, add the sesame seeds, salt and pepper and toss well again.
To serve, place the beans and carrots in a warm bowl, place the bass on top and pour the lemongrass and ginger broth around.
Taken from the new spring menu at Hunter 486, the Stone Bass Fillet dish is already a crowd favourite. Recreate for yourself or join us at Hunter 486 for more delicious dishes with five star service – book a table here.