MALA GUINNESS GLAZE WITH GRILLED VEGETABLES AND FISH EN PAPILLOTE

3-4 Servings

60 Mins

Main Course
<

INGREDIENTS

Barramundi fillets (wrapped in foil with a banana leaf)
200g peanut oil
200g Guinness Draught

*Refer to the video for the wrapping technique

------Mix A-------
5g ginger powder
5g cinnamon
20g Sichuan peppercorn (blitzed until fine)
40g chilli flakes

------Mix B-------
40g minced red onion
1 small garlic clove (minced)
15g salt
1 tbsp toasted sesame oil

PREPARATION

Fish en Papillote

STEP
1

Place the fish, seasoned with some salt and pepper, on a foil sheet.

STEP
2

Fold the foil around the fish so the juices won’t run out of the foil (check the video to see how Chef Shen does it).

STEP
3

Place the fish in a “parcel” inside a preheated oven and cook at 180°C for 20 minutes, or until the packet is puffed up.

The sauce

STEP
1

Place Mix A inside a dry pan and toast for 5 minutes until aromatic.

STEP
2

Sauté Mix B in a frying pan with 1 tablespoon of peanut oil until the onions are transparent.

STEP
3

Add the Guinness to Mix B in a saucepan, bring to a boil and reduce until syrupy.

STEP
4

Add Mix A to the pan and mix well.

STEP
5

Add peanut oil and let it simmer for 30 minutes over a low heat.

STEP
6

Then add sesame oil to the mixture.

STEP
7

Place the kale, kai lan, carrots and cauliflower in an oven dish and season with olive oil and salt.

STEP
8

Grill the vegetables in the oven for 20 minutes at 180°C or for 10 minutes using the broiler function.

STEP
9

Glaze with the mala Guinness glaze after cooking.