Smoked Chilean Sea Bass with Thai Vinaigrette

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== Description ==
This recipe yields 4 servings.
== Ingredients ==
=== Seabass and tea smoke ===
* 4 x 4 oz Chilean sea bass fillets, skin off
* 2 tbsp uncooked rice
* 4 whole cloves
* 1 tsp leaves from 2 Earl Grey tea bags, removed from packets
* ¼ tsp light olive oil with a dash of toasted sesame oil
=== Couscous ===
* ½ tsp light olive oil with a dash of toasted sesame oil
* ¼ cup roughly chopped fresh lemongrass
* 2 tbsp finely chopped fresh ginger root
* ¼ cup chopped green onion, white bulb only
* grated zest of ½ lime
* 3¾ cup fish stock
* 1 pch freshly ground sea salt
* 10 oz instant couscous
=== Vinaigrette ===
* 1 cup reserved seasoned stock
* 1 tbsp thinly sliced fresh ginger root
* ¼ cup thinly sliced fresh lemongrass
* 3 tbsp freshly squeezed lime juice
* 1 tbsp low sodium soy sauce
* 2 tbsp light olive oil
* ¼ tsp toasted sesame oil
* 2 tbsp fresh coriander leaves
* 12 fresh mint leaves
* 2 tsp arrowroot mixed with 4 tsp reserved, (slurry) vinaigrette
=== Raw vegetable garnish ===
* 1 x 5 inch piece fresh ginger root, sliced into 4 flat pieces length-ways, up to 6
* 2 green onion, sliced length-ways into thin pieces
* 1 red bell pepper, cut into long toothpick size strips
* ½ English cucumber, cut into long thin strips
* 1 carrot, cut into long thin strips
* mint leaves, sliced thinly
== Directions ==
=== Seabass and tea smoke ===
# Rinse and pat dry the fillets with a paper towel.
# Cut 3 sheets of heavy duty aluminium foil into 15 inch squares.
# Roll the edges under to form a circle that fits in the bottom of a large heavy pot or dutch oven. The pot should not be made of a light alloy or alloy bonded to other metals. Cast iron, aluminium or steel pans work fine.
# You should have a foil "saucer" about 5 inches in diameter.
# When the edge is rolled to about 1 inch high, stop and flatten the foil. Depress the centre to hold the smoke ingredients.
# In the depression of the aluminium foil saucer, sprinkle the rice on the bottom, the cloves and then the contents of the tea bags.
# Place the foil dish in the bottom of the dutch oven, cover the pan tightly and cook over high heat until the ingredients in the foil start smoking, about 5 minutes.
# Brush a long-legged steamer basket with the olive oil.
# Place the sea bass ion the steamer platform.
# Put into the dutch oven over the smoke ingredients, cover, and continue smoking over high heat until cooked through, about 8 minutes.
# Remove from heat and let cool.
=== Couscous ===
# Pour the oil into a medium saucepan and fry the lemongrass, ginger, green onion and lime zest for 2 minutes.
# Add the stock and bring to a boil.
# Turn the heat down and simmer for 10 minutes to allow for infusion and reduction.
# Strain into a large measuring cup - you want to have 3 cups of liquid.
# Reserve 1 cup for the vinaigrette.
# Pour the remaining 2 cups back into the saucepan and bring back to a boil.
# Stir in the salt and couscous, cover, remove from the heat and let stand for 5 minutes.
=== Vinaigrette ===
# In a medium saucepan, combine the reserved stock, ginger and lemongrass and boil until reduced to ½ cup, about 10 minutes.
# Strain into a blender jar.
# Add the lime juice, soy sauce, olive oil, sesame oil, coriander and mint leaves and whiz for 2 minutes to emulsify or hold together.
# Reserve 1½ tbsp.
# Pour the rest into a small saucepan and bring to the boil.
# Remove from the heat, stir in the arrowroot slurry, return to the heat and bring to a boil to thicken and clear, about 30 seconds.
# To serve, make a mound of couscous on each plate and place a smoked fillet on top.
=== Raw vegetable garnish ===
# Arrange the raw vegetable garnish (reserving the mint) around the plate.
# Ladle the vinaigrette atop the sea bass and garnish it with slivers of mint.
Category:Arrowroot starch Recipes
Category:Carrot Recipes
Category:Chilean Meat Dishes
Category:Couscous Recipes
Category:English cucumber Recipes
Category:Fish stock and broth Recipes
Category:Lemongrass Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Mint Recipes