INGREDIENTS (to serve 4)
4 X 150g Jewfish fillets
150ml chicken stock
2 tbsp black olive paste
1/2 tsp fermented black beans, chopped
1/4 tsp orange zest
3/4 tablespoon ginger, finely grated
1/2 tsp soy sauce
1 tsp mirin, white pepper, grapeseed oil
3 artichokes, blanched and cut into quarters
100g wild Arugula leaves
baby coriander (or micro cress)
Place the Jewfish fillets on a plate that will just fit into the steamer. Add stock to a large saucepan and slowly bring to the boil. Cook until reduced by one third. Reduce the heat and add olive paste and black beans. Add orange zest grated ginger, soy and mirin. Taste and adjust. Set a steamer over gently simmering water. Season fish fillets with white pepper and coat with grapeseed oil. Steam over a low heat for approximately 7- 8 minutes, or until soft to the touch and just cooked through. Remove from the heat. Warm the artichoke quarters in the black bean sauce. Sauté the rocket leaves in a little olive oil and season with a pinch of sugar and salt.
Place sautéed rocket in the centre of each plate. Top with artichoke. Place the Jewfish on the artichokes skin side up. Spoon over the some of the black bean sauce and garnish with baby coriander.