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Mulloway
- Steps
- Ingredients
Steps
- To make the rice noodle, set a large 32cm x 23cm deep baking tray on stovetop. Place cake/cooling rack inside and fill with tray with enough water to reach just below rack and bring to a boil then allow to simmer to produce steam. Place noodle ingredients in a bowl, add 200ml water and whisk well. Immediately pour into a shallow 20cm x 30cm tray and place on rack. Cover tightly with foil and allow to steam until set, about 2 minutes. Remove shallow tray from heat and allow to cool then place in refrigerator until cold. Keep steaming tray set up for reheating noodles.
- Pour vegetable oil into a small saucepan . Add garlic and shallot to cold oil and allow to heat over medium high heat. Cook, golden and crisp, about 12 minutes, remove and drain onto kitchen paper. Fry ginger in the hot oil for 3-4 minutes until golden. Remove from oil and drain onto kitchen paper. Fry chilli for 1 minute or until crisp. Remove from oil and drain onto kitchen paper. Combine cooled fried ingredients with corn and chervil and toss to combine. Set aside.
- To make the plum wine broth, place all ingredients, except lime juice, in a saucepan and set over medium heat. Bring all to boil, remove from heat, add lime juice and stir to combine, set aside, keeping warm.
- Place fish into large steamer or bamboo basket and season. Place over wok of simmering water and cover. Steam for 5-6 minutes or until fish is cooked through.
- Heat vegetable oil in a medium frypan over a high heat. Toss mushrooms for 2-3 minutes until golden. Set aside, keeping warm.
- Meanwhile, top up steaming tray with more water if necessary and bring to boil then reduce to a simmer. Cut a piece of baking paper to fit inside steaming tray. Lightly spray with spray oil. Turn out cold noodle sheet onto cutting board and cut into 6 equal portions. Carefully place noodles on greased baking paper without touching and cover with foil. Steam for 1 minute until warm.
- To serve, place noodles on plates. Top with mushrooms then fish. Finish with crisp sambal and a serve of broth on the side.