Pretty sure I didn’t sleep at all last night. Like one of those nights when you are sure that you didn’t even nod off, not even for a second. Well yeah, I was one of those sanity testers. Gotta love ’em.
So, rather than sitting here blankly and never actually getting this post out, which I have been doing for the last couple of hours. You ain’t gettin nothin! The best I can muster is, that this recipe was inspired by a Mexican recipe I saw on my favourite recipe site Gourmet Traveller. Plus just a couple of tweaks, in the spirit of my favourite chef Dan Hong, to bring a little bit of Ms G’s Asian fusion to this Mexican classic. I like it. Hope you do too.
- 8 wonton wrappers
- Vegetable oil
- 700mg sashimi grade Kingfish
- 1 lime, half for juice and the other half into wedges
- 2 lebanese cucumbers, deseeded and julienned
- 2 radishes, julienned
- ½ green apple, julienned
- ½ red onion, thinly sliced
- 1 cup loosely packed coriander
- 2 tbs jasmine rice
- 2 tbs oil
- 4 jalapeños
- 1 clove garlic, bruised
- 1 bay leaf
- ½ tsp salt
- 1 tbs caster sugar
- 4 whole black peppercorns
- For pickled jalapeños, heat oil in a saucepan over medium-high heat, add jalapeños and garlic, stir occasionally until just tender a couple of minutes, add remaining ingredients, bring to the boil, then cool to room temperature.
- To toast the rice, place in a dry pan over medium high heat. Toast, moving constantly until golden brown. Place in a mortar and all to cool slightly. Pound with pestle into a fine powder. Set aside.
- Combine kingfish, jalapeño, juice of half a lime and olive oil in a bowl, season to taste and set aside to marinate for a couple of minutes.
- While that is happening, shallow fry the wonton wrappers in oil for about 20 seconds on each side or until golden. Drain on paper towel.
- You can either serve this all on a big platter so that people can build their own, or you build it on individual plates. Start with the wonton base, then the radish, green apple, cucumber, the kingfish and a few jalapenos and a little drizzle of the pickling juice. Top with coriander leaves and toasted rice.