• To drink: Creation Sauvignon Blanc, a superbly balanced wine with aromas of tropical fruit and elderflower, a full-bodied palate and crisp acidity.

    Asian cured fish with shiitake mushrooms and basil emulsion

    Serves: 4
    Cooking Time: 15 mins + 24 hrs for curing


    • Cured fish

    • 750ml (3 cups) soy sauce
    • 700g sugar
    • 3 garlic cloves, chopped
    • 3 fresh chillies, seeded and sliced
    • 50g fresh ginger, sliced
    • 5 lime leaves, sliced
    • 1kg firm white sustainable fish, pin-boned
    • Basil emulsion

    • 50g fresh basil leaves
    • 100ml milk
    • 500ml (2 cups) vegetable oil
    • salt and freshly ground black pepper, to taste
    • Salad

    • 100g shiitake mushrooms, thinly sliced
    • 3 fresh chillies, seeded and sliced
    • 1 lemon grass stalk, finely sliced
    • fresh mint leaves
    • fresh coriander leaves
    • 45ml (3 tbsp) fresh chives, chopped



    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.