ANGELO VELANTE, GROUP EXECUTIVE CHEF — JELLYFISH RESTAURANT, BRISBANE
Serves 3
SEAFOOD BROTH
10g shallot, coarsely sliced
10g garlic, chopped
75g tamarind
2 litres fish stock
40ml fish sauce
3 x whole fish, gutted and scaled (substitutes – Leather Jacket, Dart Fish and Red Spot Emperor)
10g jellyfish, cut into strips
100g pipis, whole, cleaned
50g squid, cleaned, cut into strips
40g enoki mushrooms, separated
3 baby bok choy, halved
2 sprigs dill
2 sprigs coriander
100g baby kale
100g cherry tomatoes, halved
10g salmon roe
Sauté the shallots and garlic in a 5 litre pot. Add tamarind, fish stock and fish sauce. Bring to a simmer for 10min then reduce to intensify the flavour. Add the whole fish and jellyfish then place the lid on the pot. Simmer for a further 10min and then remove the lid and turn off the heat. Submerge the pipis, squid, mushroom, bok choy and allow to sit with the lid on for 15min to gently cook. Just before serving, add the dill, coriander, baby kale and tomatoes for 5min to infuse.
TO SERVE
Divide the fish in three separate bowls. Spoon the remaining seafood, mushrooms, bok choy, kale, tomatoes and herbs on top of the fish. Garnish with salmon roe.