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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 33 - Braised Murray River cod with chilli & garlic relish


MasterChef Australia on TV ONE

Murray River cod, braised with star anise & cassia bark with crisp chilli & garlic relish

By Martin Boetz Longrain

Stock:
2kg white fish bones
3L water
100g ginger
80g coriander root
5 stalks spring onions

Poached Murray Cod:
4 coriander roots, scraped and cleaned
2 star anise
20g cloves garlic, peeled
30g piece ginger, peeled
1/2 teaspoon white peppercorns
50ml cold pressed canola oil
100ml Chinese cooking wine
50g rock candy, pounded to a powder
150ml oyster sauce
75ml light yellow bean soy
30ml ketjap manis thick sweet soy
1.7L fish stock
1 piece cassia bark 6cm long
1 whole Murray cod (between 600 to 800g cleaned weight), cleaned and scaled
150g Chinese winter melon, cut into spoon and fork sized pieces
25g ginger, julienne

Crisp Chilli and Garlic relish:
1L cold pressed canola oil
30g ginger, peeled
50g garlic cloves, peeled
50g eschallots, peeled
10g red dried chillies, seeded
10g sea salt
20g white sugar

Garnish:
50g Asian celery leaves, shredded
3 spring onions, green only, finely sliced
1 long red chili, finely sliced
4cm piece ginger, julienne
1 bunch garlic chives with flowers

1. Preheat the oven to 150 C.

2. For stock, place bones and water into a large saucepan. Bring to the boil and skim. Add aromatics, simmer for 20 minutes and strain.

3. Pound coriander roots, 1 star anise, garlic, ginger and peppercorns in a mortar and pestle to a uniform paste.

3. Heat vegetable oil in a heavy-based saucepan, add paste and fry in the oil until crisp and fragrant.

4. Deglaze with cooking wine, add rock candy, oyster sauce, soy sauce, ketjap manis and stock. Bring to the boil and skim. Reduce heat to low and simmer. Taste stock-it should be sweet, aromatic and salty. Add cassia bark and remaining star anise and set aside.

5. Steam winter melon in a bamboo steamer over a saucepan of boiling water for 10 minutes.

6. Place fish in a braising pan, deep enough to hold all the hot liquid and steamed winter melon pieces. Cover fish with the liquid, cover with a sheet of baking paper, top with a sheet of foil and bake for 20-25 minutes, or until fish is cooked through.

7. Remove from the oven and let the fish rest for 10 minutes, covered.

8. For chilli garlic relish, heat oil in a wok to 160 7C.

9. In a mortar and pestle individually pound ginger, garlic and eschallots to a uniform paste. Fry each in the hot oil separately and drain on a paper towel-lined plate. Reserve the cooking oil. Fry the dried chillies for 5-10 seconds only as they will colour quite quickly, remove and drain.

10. In a mortar and pestle add all the fried ingredients and pound together to form a paste. Add sugar, salt and 50ml of the reserved oil.

11. Lift fish out of liquid with two spatulas and place in a serving bowl. Arrange winter melon around the fish.

12. Pour braising liquid into a saucepan and bring to a simmer. Add ginger and season with salt and white pepper to taste. Spoon over fish enough liquid to half cover and add star anise and cassia bark.

13. Garnish fish with Asian celery, spring onion, chilli, ginger and garlic chives.


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