Snapper Hot Pot
This is from a recipe adapted for the March 2020 issue of Selector Magazine You can replace ingredients if needs be, just be sure to replace apples with apples (if you know what I mean).
Serves 6
1 tablespoon sesame oil
1 brown onion, sliced into thin strips
1 teaspoon salt flakes
1 teaspoon sansho pepper
1 litre Chicken Stock
2 small parsnips, peeled and diced
1 small celeriac, peeled and diced
2 small turnips , peeled and diced
3 kipfler potatoes, peeled and diced
75ml mirin
75ml sake
100ml Japanese white soy sauce
2 teaspoons muscavado sugar
3 eggs, lightly beaten
100g plain flour
6 x 180g snapper fillets, skin off, pin-boned
50g butter
3 fresh shiitake
Add sesame oil to a large frying pan over medium heat.
Add onion, salt and sansho pepper and cook until onion is translucent.
Add Chicken Stock, parsnip, celeriac, turnip, potato, bring to the boil,
skim to remove any froth that has floated to the top.
Reduce heat and simmer for 20 minutes, until vegetables are tender.
Stir in mirin, sake, soy sauce and sugar.
Taste and add more salt if needed.
Place eggs in one bowl and sift flour into a second bowl.
Cut each snapper fillet into 3 pieces.
Dip the fish into the flour then the egg
Heat butter in a non-stick frying pan and fry fish for about 2-3 minutes, until golden on both sides.
Sprinkle lightly with salt, then add to the soup and cook for a further 2-3 minutes,
Meanwhile, pour the remaining egg into the frying pan to make a very thin omelette.
Turn over then turn out onto a board, cut into thin slices and add to the soup.
Serve immediately