Fish And Chips With Chinese Black Vinegar Aioli Recipes

CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI

Steps:

• To make the Habanero Honey Aioli:
• In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
• To make the Yucca Root Chips:
• Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
• To make the Crispy Oysters:
• Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
• To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

FISH AND CHIPS WITH CHINESE BLACK VINEGAR AIOLI

Steps:

• Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
• In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
• Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
• Beverage: Very cold English Bitter

BLACK SQUID INK TEMPURA FISH AND CHIPS

Steps:

• For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
• For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
• For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
• Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
• Bring the peanut oil up to 350 degrees F.
• In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
• Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

MIXED SEAFOOD PAELLA WITH THAI BIRD CHILE AIOLI

Steps:

• In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.
• In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
• In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks.
• PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.
• Wine Suggestion: Bandol Rose Domaine Tempier, 1998

LE GRANDE AIOLI

Steps:

• Place the garlic in a large mortar and pestle and mash well. Add the egg yolks and mash. While mashing, very slowly add the olive oil, drop by drop, to create an emulsion. When the mixture is thick and the oil is all added, season, to taste, with salt and pepper.
• Soak the cod in water in the refrigerator for 3 days, changing the water 2 to 4 times a day. Drain well and cut into 2-ounce pieces. Bring a large pot of water to a boil. Add the bay leaf and lower to a simmer. Poach the cod in the water until just cooked, about 4 to 6 minutes. Drain and set aside to cool.
• Place the cod, eggs, carrots, cauliflower, string beans, potatoes, and snails on a large platter. Drizzle with the aioli. Serve remaining aioli in a bowl.

ASIAN-STYLE FISH & CHIPS

Steps:

• In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
• Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
• For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
• Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
• Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
• Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
• Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
• Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.