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Fish Agnolotti with Sour Fish Broth and Chilli Oil
Recipe by Mimi Wong
Try Fish Agnolotti with Sour Fish Broth and Chilli Oil
- Steps
- Ingredients
Steps
- For the Meat Stock, combine pig trotter, chicken feet, sliced ginger, and water in a pressure cooker on high for twenty minutes. When complete, release pressure, strain, and set stock aside.
- To make the Fish Agnolotti, fillet the barramundi. Set the fish bones aside to make the stock and place the flesh (approximately 400g) in a food processor, with ginger, coriander, egg whites, 10g cornflour, white pepper, sesame oil, salt, sugar, rapeseed oil and two ice cubes. Blend for 1-2 minutes until a smooth and homogenous paste is formed.
- To make the agnolotti dough, remove 100g of the fish paste into a medium sized bowl, add the plain flour with the remaining cornflour and mix together until a loose dough is formed. Remove the dough and knead on a flat working surface until the surface of the dough is smooth, about five to seven minutes. Add a splash of water if necessary. Cover and rest for fifteen minutes.
- To the remaining fish paste, add the water chestnut in the food processor and pulse gently to homogenise. Place the mixture into a piping bag fitted with a 1cm round nozzle and set aside for assembly.
- When the dough is ready remove half of the quantity, leave the rest covered and set aside. On the lowest setting of the pasta attachment of a stand mixer, laminate the dough three to five times until dough is smooth. Slowly move up the setting on the pasta attachment until the dough is extruded on the second thinnest setting. Lightly flour throughout the process if necessary. Halve the sheet into two manageable lengths then rest on a lightly floured surface.
- On each sheet, pipe a length of filling, approximately 1cm wide, down the middle of the sheet, leaving a 1cm gap on each end.
- Carefully lift and fold the sheet of dough over the filling, gently removing as much air as possible as you secure the fold. Use your index finger to caress the filling and press down to adhere and seal the fold.
- To form the agnolotti, use the index and thumb of both hands to gently compress the sealed strip of filling at 15-20mm intervals. Press tightly to adhere the dough on each side but be mindful not to tear the dough as you move along. Separate each strip of agnolotti by running a pastry wheel horizontally through both sheets of dough about 1cm above the filling. Then release each individual agnolotti by rolling through the crimped portions. Lightly dust your agnolotti with flour then set aside to dry for at least fifteen minutes. Repeat with remaining sheets.
- For the Fish Broth, in a large pan, heat 1 tablespoon of oil and sear the reserved fish bones with half of the ginger slices on high until deeply golden brown. Pour 2 cups of the prepared meat stock into the pan and bring to a boil. Cook for fifteen minutes to reduce to 1 ½ cups of liquid. Strain with a sieve and set aside, discard the fish bones. The broth should be opaque and white in colour.
- In a small food processor, finely chop the pickled peppers, pickled mustard greens, garlic and remaining ginger.
- Add to a medium frypan with a tablespoon of oil and sauté until fragrant and golden, remove half of the mixture for serving. Deglaze the pan with reserved fish broth and add one tablespoon of pickled pepper liquid. Allow to simmer on medium for five minutes. Set aside for serving.
- To prepare the Chilli Oil, chop the dried chillies in a small food processor.
- In a small pan, combine rapeseed oil, dried shrimp, and dried chilies on low heat. Let simmer for 10-12 minutes until the oil is a deep orange colour, the dried chilis are fragrant and toasted and the dried shrimp are crispy and golden brown. Be careful that the contents do not burn. Strain the oil. Remove as much of the fried shrimp as possible from the strained solids and set aside for garnishing.
- When ready to serve, cook the agnolotti in boiling water for about three minutes or until the dumplings are floating. It may be helpful to do this in batches.
- To assemble, divide the agnolotti into four serving bowls, then top with sprinkles of pickle mixture, fried shrimp and fresh chives. Pour over the sour fish broth and chili oil to serve.
