Ingredients
- ==For the Whitefish==
- 3-4 thick pieces of Cod or any flaky white fish
- 1 cup coconut cream
- 1 cup Obento Panko Breadcrumbs
- 1 - 2 teaspoons of black sesame seeds
- Salt and white pepper to taste
- ==For the Wasabi Aioli== 1/2 cup Kewpie Mayo
- 2 teaspoons of S&B Wasabi Paste
- 1.5 teaspoon of Yuzu juice to taste (or if not available mix some of the juice from the grapefruit and oranges from the citrus salad ingredients)
- 1 clove of garlic finely grated
- Sea salt to taste
- ==For the Citrus Salad==
- 1 large ruby red grapefruit segmented
- 2-3 navel oranges segmented
- 1 teaspoon of honey
- Colourful mixed salad leaves (with some rocket for some peppery zing)
- Rice bran or neutral spray oil for trays
- 1 teaspoon yuzu juice (to taste) If not available utilise a squeeze of orange and grapefruit juice to tast)
- Edible flowers for garnish
- ==I also added 1 avocado to the table for guests to add if they wish==
Method
- So I'm experimenting with zesty and piquant flavours here! My guests were super impressed with the crunch of the Panko, the zing from the wasabi and the sharp sweet taste of the salad.
- ==Prepare the whitefish==Preheat your oven to 220 degrees C
- Prep a tray to cook the fish in the oven. (I utilised a tray that has a roasting rack insert that allows airflow right around the fish for crunch. It has a non stick coating. Any tray that allows the airflow around the fish will be fine. If not non stick surface, a light spray of oil is all you need on the tray)
- Pat the whitefish fillets dry with paper towels and season both sides with salt and white pepper.
- Pour the coconut cream into a shallow dish.
- Pour the panko breadcrumbs onto a plate.
- Dip each side of the fish fillet into the coconut cream, allow the excess to drip off then pop on the plate with the Panko. Coat evenly with the panko breadcrumbs on all sides, pressing gently to make more adhere. Repeat with all fillets.
- Top each fillet with a sprinkle of black sesame seeds
- Add the fish to your pre-prepped tray making sure you don't overcrowd each piece on the tray
- Cook for about 15-20 minutes until the Panko is nicely browned and fish is cooked
- ==Prep the citrus salad while fish is cooking==
- Segment all the grapefruit and oranges and place in a large bowl.
- Mix through the salad leaves.
- In a small bowl combine the honey and yuzu juice, then pour over the salad, mix gently and set aside.
- ==Plate the dish==
- Once the fish is cooked arrange the fillets on serving plates. You can pipe small dollops of wasabi alongside the fish or slide a dollop with a spoon for a flourish on the plate.
- Add the citrus salad to each plate.
- Top with edible flowers.
- Serve with avocado if you choose.
- This is a very pretty dish that is sure to impress.
Product used in recipe
- Obento - Panko Breadcrumbs
- S&B - Premium Wasabi In Tube