Spanner Crab and Egg Yolk Rice
with Japanese land seaweed and aonori salt
8 x 200 g pieces kingfish, blue eye cod or barramundi, skin on
2kg potatoes, preferably desires, sebago, or bintjes
4L vegetable oil, for deep frying
Non stick oil, such as Canola
2 lemons, cut in wedges for serving
3 large or 4 medium eggs, at room temperature
1 tbsp dijon mustard
2 tsp mild English mustard
½ tsp crushed garlic
2 tbsp white wine vinegar
2 tbsp lemon juice
1L vegetable oil
Salt and pepper
¼ cup capers, finely chopped
Put eggs, mustards, garlic, vinegar and lemon juice into a food processor bowl. Mix until beginning to thicken. Very slowly pour oil through ‘drip hole’ in the lid til half the oil is used. If you try to do this too quickly you will split the mayonnaise.
If the mixture starts to get too thick add a tablespoon or two of warm water. Oil can now be added a little faster. Season, add capers and stir through. Cover and store in the fridge.
Cut potatoes into discs 1 cm thick (skin on) and completely submerge in water in a large pot. Bring to the boil and cook until al dente (but slightly firm), 3 minutes approximately.
Drain and cool completely. Once cooled cut potatoes into 1 cm thick chips. Heat vegetable oil in a large deep pot, making sure it doesn’t heat above 160 C. If using a deep fryer set it to 160 C. To test when oil is at correct temperature, not having a thermometer, drop a small piece of potato into the hot oil, once it rises to the surface, sizzling, the oil is ready. Cook chips until they are just brown. Drain and set aside. This is the first cooking.
TO COOK FISH
Season flesh side. Heat a non-stick frying pan and spray with non-stick spray such as canola. Place fish skin side down and cook fish until golden underneath. Carefully turn over using a spatula/fish slice and cook second side similarly but without overcooking. It should still be a little under cooked as it will continue to cook while resting. Cooking times will depend on the type, size and thickness of the fish.
Remove fish to a warm plate.
Finish cooking chips by turning oil heat up to 180 C. Test oil heat as for first cooking. Re-cook chips for a couple of minutes until golden and crispy. Drain on crumpled kitchen paper, pile into a warm serving dish and toss with sea salt.
Serve at once on warmed plates with fish, caper mayonnaise and lemon wedges.
NOTE: Mayonnaise with raw eggs should not be given to young, pregnant, elderly or sick people. If you have mayonnaise left over, cover and refrigerate for up to 5 days only.
* The amount of mayonnaise ingredients is barely enough to cover the lower blade of a food processor. Alternatively, use an electric beater or make by hand using a whisk.
Excerpt from 'We Love the Gong: EAT', in associate with www.visitwollongong.com.au.
Recipe provided by Diggies