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King George Whiting With Spring Onions and Black Vinegar
Recipe by Laura Sharrad
Seafood lovers will adore this deliciously salty, grilled Whole King George Whiting on Hibachi, Spring Onions and Black Vinegar recipe
- Steps
- Ingredients
Ingredients
Whole King George Whiting
Spring Onion Oil
Fish Head Sauce
Charred Spring Onions
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Steps
- Preheat a hibachi or preheat a large grill pan over medium heat.
- For the Whole King George Whiting, butterfly the whiting, keeping the smallest amount of backbone intact to hold the fish together. Trim away the fins. Set aside in the fridge until ready to cook.
- Oil and salt the skin of the whiting. Place 2 of the whiting, skin side down onto the hibachi or grill. Cook until flesh is starting to flake apart, about 8-10 minutes, turning over halfway through. Remove from the heat and set aside. Repeat with remaining whiting.
- For the Spring Onion Oil, place ingredients into a blender and process on high speed for 8 minutes. Strain through a muslin lined sieve and set aside in the fridge.
- For the Fish Head Sauce, place the oil into a medium saucepan over medium heat. Add the chopped whiting and cook, stirring, until golden brown all over. Add remaining ingredients, except vinegar, and bring to the boil. Reduce heat to medium and simmer until slightly reduced and thickened, about 5-7 minutes. Strain through a fine sieve into a clean saucepan and season with salt and black vinegar, to taste. Reheat gently to serve.
- For the Charred Spring Onions, drizzle spring onions with oil, then place onto hibachi or grill and cook until golden, charred and tender.
- Remove from the heat, lightly season with salt and place onto serving plates.
- To serve, place the whiting on top of the spring onions and pour the Spring Onion Oil and Fish Head Sauce over the top.
