https://westgold.com/
Difficulty
Easy
Prep time
10 minutes
Cook time
15 minutes
Serves
4
Ingredients
4 x 140g Hapuku fillets
Sea salt and pepper
Blackened eggplant salad
2 large eggplants – cooked over chargrill until soft – allow to cool slightly
2 limes – juice
20g fresh coriander – roughly chopped
1 red chilli – finely chopped
1 tbsp olive oil
Sea salt
Soy butter sauce
2 garlic cloves – finely sliced
Small piece fresh ginger – peeled and finely sliced
Red chilli – sliced on the angle
15g fresh coriander – roughly chopped
1 tbsp soy sauce
Splash white wine
150g Westgold Unsalted Butter – cubed
Method
Blackened eggplant salad
Scoop out flesh from eggplant and place into a sieve to drain excess liquid.
Transfer drained flesh to a bowl, mix remaining ingredients to form salad.
Soy butter sauce
Add ingredients together in the pan and simmer gently till fragrant.
Assembly
Pan fry the seasoned fish and finish in a 200°C oven depending on the thickness – remove from pan to rest.
To the pan add garlic, chilli, ginger and sweat for a minute over low heat.
Add wine and reduce.
Add soy, then add butter little at a time to emulsify and form a sauce – finish with coriander.
Place a spoonful of eggplant salad in bowl plate, place fish on top, and mask with the sauce.