麻豆社

Korean Style Fried Fish Bap with Homemade Ginger Chilli Mayo

750g white fish – whiting, coley or haddock cut into thick strips
75ml dry sherry or Chinese rice wine
2 tablespoons sesame oil
25ml light soy sauce
1 tablespoon finely grated root ginger
100g rice flour or gluten free plain flour
Oil for cooking

Whisk the sherry, sesame, soy and ginger together and toss in the fish. Chill to marinade for an hour.
Heat a thumb nail depth of oil in a frying pan over medium high heat.
Remove the fish from the marinade. Whisk the flour into the marinade and return the fish. Coat well.
Cook the coated fish in the oil until crisp – about 2 minutes each side.
Drain on kitchen paper.

Homemade Ginger and Chilli mayo
1 egg yolk
1 tablespoon American mustard
1 tablespoon white wine vinegar
1 tablespoon finely grated ginger
2 teaspoons finely minced red chilli
150ml light oil
Whisk or blend the yolk, mustard and vinegar with the ginger and chilli until starting to thicken.
Slowly add the oil, whisking or blending as you do until the mixture has emulsified. Season.
To assemble, place some lettuce and sliced cucumber on a split bun and top with the fish. Add a dollop of the mayo and top with the bun top.
Serve.