Consuming Passions - Worldwide Events Managers

Roast Fish Wings

Serves:

Notes

The wings from large white-fleshed fish are absolutely beautiful when roasted. This recipe comes from talented West Australian chef Jake Cass, which he cooked for me using local dhufish.

Ingredients

• 4×150g fish wings
• 10g crushed fresh ginger
• 5g lemongrass
• 100ml olive oil
• 1 Tbsp sesame oil
• 2 Tbsp Thai style clear fish sauce
• 4 Tbsp Chardonnay
• Juice of 1/2 lemon
• 5 sprigs of coriander
• 130g snow peas

Method

Trim sinew off dhufish wings. Leave skin and bones intact. In stainless steel bowl, mix 50ml olive oil, ginger, garlic, lemongrass, coriander, fish sauce and wine. Add wings and marinate for one hour. Cut snow peas into julienne strips and set aside. Heat 50ml olive oil to medium to high heat in a large frying pan, quickly sear wings fin side down for one minute, turn over, place in oven for approximately five minutes at 180°C until just cooked tender and moist. Remove fish from pan and de-bone. Deglaze pan with Chardonnay and reduce pan juices until desired consistency, strain and set aside. Sauté snow peas. Place Dhufish wing on warm plate. Drizzle with pan juice sauce and garnish with snow peas.