Sustainable Fish Dish Challenge
Recipe By: Chef Abegail Rempillo-Aparece
Year 2009, I shared one of my sustainable dish to www.choosewisely.ae a campaign to over fishing in United Arab Emirates, I used the local fish a shari fish.
Over fishing is one the biggest threats to marine ecosystems, by choosing to buy sustainable fish only, we can lower the demand for overfished species.
Here’s my Recipe for sustainable fish:
SHARI ROULADE WITH ASIAN TOUCH
Shari– 180 grams
Lemon– half lemon
Soya sauce– 10 ml
Sushi rice– 90 grams
Water– depending on the rice
Rice vinegar– 2 & half tbsp
Sugar– 1 & half tbsp
Sesame seed– 1 tsp
Yellow curry paste– 15 grams
Coconut milk– 20 ml
Lemon grass– 1pc
Salt and pepper– to taste
Peanut oil– 1 tbsp
Garlic– 1 tsp
Onion– 1 tsp
Bean sprout– 25 grams
Julienne carrots– 25 grams
Spring onion– 15 grams
Red thai chili– 1pc
Lemon leaf– 1pc
Sushi rice:
- To successfully make sushi rice, choose short or medium grain rice, this has the right texture, taste and consistency to cling together without being too sticky when cooked.
- A rice cooker is highly recommended as it produces perfect rice every time.
- Rinse rice 3-4 times before cooking to remove excess surface starch that could make the rice too sticky. Drain for 15 min.
- To cook the rice in a rice cooker, measure rice after rinsing, put rice in a rice cooker and add water to the required cup measurement marked on inside of bowl in rice cooker. Cover and switch to cook. When cooker switches to keep warm, let stand with lid on to complete cooking process, about 10 min.
- To make sushi vinegar. Combine vinegar, sugar, and salt, stirring well until sugar dissolves. Mixture can be gently heated to dissolve sugar and make the vinegar slightly milder. Set aside until required.
- When the rice is cooked, using the rice paddle or wooden spoon, slice through the rice or spread it while pouring sushi vinegar over the rice to distribute evenly.
Shari roulade:
- Marinate the shari with black pepper, lemon juice, soya sauce, and Make a roulade. Then pan seared. When the fish is cooked then set aside.
Sauce:
- In a hot pan reduced the coconut cream and lemon grass, then mixed with soya sauce, sugar, yellow curry, salt and pepper to taste.
Vegetables:
- In a wok put the peanut oil then Sauté the onion, garlic, beans sprout, carrots, and spring onion. Season to taste.
Garnish:
1 pc of thai red chili, lemon leaf and stick of spring onion.
Author: Chef Abegail Rempillo-Aparece