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Red-Roasted Snapper with Shaved Cuttlefish and Leek Fondue
EPICURIOUS37Ingredients
┅Seconds
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Ingredients
US|METRIC
1 SERVINGS
- 2 1/2 lb. snapper fillets (if whole, 4-5 pounds)
- 60 mL peanut oil
- 1 spring onion (finely sliced)
- 2 Tbsp. rice wine
- 3 cms ginger (knob, finely sliced)
- 1 Tbsp. peanut oil
- 1 Tbsp. light soy sauce
- 1 tsp. sugar
- salt
- 1 Tbsp. dark soy sauce
- freshly ground black pepper
- 2 green chillies
- 1 Tbsp. coriander leaves (chopped, and roots)
- 1/2 Tbsp. chopped ginger
- 2 Tbsp. celery leaves (chopped)
- 1 Tbsp. brown bean paste
- 2 Tbsp. greens (chopped spring onion)
- 1 1/2 Tbsp. sugar
- 1 Tbsp. peanut oil
- 1/2 Tbsp. rice wine
- 1 tsp. sesame oil
- 2 1/2 Tbsp. fish stock
- 1 clove chopped garlic
- 1 Tbsp. oyster sauce
- 1/2 Tbsp. ginger juice
- 4 cubes unsalted butter (chilled)
- 3 oz. butter
- 3 floz Crème (fraiche)
- 1 bunch leeks (white only, finely sliced)
- salt
- 3 Tbsp. white wine (Noilly Prat)
- ground white pepper (freshly)
- 1 cuttlefish (cleaned and gutted)
- salt
- 1 Tbsp. peanut oil
- freshly ground black pepper
- 1 slice ginger
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