To drink: Creation Sauvignon Blanc, a superbly balanced wine with aromas of tropical fruit and elderflower, a full-bodied palate and crisp acidity.
Whisk the soy sauce and sugar together until the sugar has dissolved. Add the garlic, chillies, ginger and lime leaves and rub the mixture all over the fish. Leave to marinate in the refrigeratore for at least 24 hours. For the emulsion, place the basil and milk in a blender jug. Blend on low speed, slowly pouring in the vegetable oil while blending, until the mixture emulsifies and thickens. Season. To serve, mix the salad ingredients, reserving a few leaves for garnish, and arrange on a serving platter. Top with the fish, pour over the emulsion and garnish with the remaining leaves.Asian cured fish with shiitake mushrooms and basil emulsion
Ingredients
Cured fish
Basil emulsion
Salad
Instructions
