Recipes

Pan Fried John Dory with a Stir Fried Asian Salad

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Mark Southon's attempt to sway Buck Shelford on The Foodstore Chefs - Legends Edition.

1x John Dory
50gx picked crab meat
Fresh As freeze dried kaffir lime leaf
Baby micro coriander shoots
Fillet the John dory, then trim and skin it to leave 2.5 long pieces of fish.
For the crab, bring 500ml water with a spoon of freeze dried kaffir lime leaf to the boil. Then add the crab stirring constantly when the crab is broken down and turns white it is ready to take out of the water. Drain and cool.
2x baby bock choy
garlic & ginger finely chopped
soy s/c
mirin
rice wine
peanut oil
Discard the outer layers of the bock choy, the cut off the root and separate
the individual leafs.
Stir fry these leafs last minute with a little garlic and ginger then deglaze with a little dressing made up from the Ginger, mirin, rice wine, oil and soy.
Selection of Veg for stir fry
Shitake mushrooms
spring onions
chili
Asparagus
garlic
ginger
Chop and slice all the veg so when we start to stir fry it will cook at the same time. Start with the mushrooms so you get a good colour then at the rest of the ingredients followed by the crab last minute.
At the same time fry your fish in a hot pan with a little oil until you have a
golden colour then flip over a finish cooking. Most of the cooking is on the
presentation side so you get that lovely roasted look and taste.
To serve first make a bed of the whittled bock choy on the plate then stack
your fish on top, spoon over the stir fry so you still see that beautiful colour on the fish. Finish with a little more of the ginger dressing and micro coriander.