Sea Bass in Orange Sauce
INGREDIENTS
200 gms Sea Brass fillet
60 ml Sunquick (or other concentrated drink) orange flavour
15 ml vinegar
40 gms sugar
10 gms custard flour
50 gms tempura flour
3 ml sesame oil
60 ml water
salt and pepper
METHOD
To make the marinade, dry-roast the coriander seed, star anise and cinnamon. Pound them with the ginger, spring onions and shallots and stem in a mortar. Mix in salt and Chinese wine and marinate the duck breast with the mixture for at least 1 hour, preferably overnight.
The sauce should be made in advance. Bring 2 tbsp water to the boil and dissolve the tamarind paste in it. Place in a bowl, add the fish sauce, chili and palm sauce and return to the boil, simmering for 2 minutes. Add the grounded dried chili to the sauce and mix well. Set aside and keep hot.
Steam the marinated duck for about 15 minutes. Then cook them in an oven at 180 degrees until cooked to your liking. Reheat the sauce.
Serve duck sliced, alongside with buttered vegetables and with sauced poured over it, and sprinkle with the deep-fried garnishes. Cut the sea brass in 4 pieces, season with salt and pepper and coat it with tempura flour dough. Deep fry it in hot oil until golden and crispy, put aside. For the sauce, heat a wok; mix in Sunquick orange flavour, vinegar, custard flour, salt and water. Simmer gently for a few minutes. Arrange the sauce on a fish platter and place the sea brass on top of the sauce. Serve.
