- 30g/1oz kaffir lime leaves
- 1 tbsp lecithin
- 75g/2½oz unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 350g/12½oz arborio rice
- 150ml/5fl oz white wine
- 600ml/21fl oz vegetable stock, warm
- 125ml/4fl oz shaoxing rice wine
- 125ml/4fl oz sake
- 125ml/4fl oz mirin
- 125ml/4fl oz soy sauce
- 3 tbsp caster sugar
- 1 tbsp olive oil
- 50g/1¾oz unsalted butter
- 4 x 150g-200g/5½-7oz fillets of red mullet, skin on, pin boned
- 50g/1¾oz dried seaweed
- 2 tbsp micro coriander
- 2 tbsp shiso cress
- To make the lime foam, place the lime leaves and 180ml/6fl oz water in a blender and pulse, leave to stand for 30 minutes to infuse and then strain the liquid. Chill the liquid in the fridge overnight.
- Add the lecithin to the chilled liquid and, using a stick blender, mix the liquid until a light foam forms.
- To make the risotto, heat a large saucepan and add the butter. Once melted, add the shallots and cook for a minute. Add the garlic and continue to cook for a further minute, then add the mushrooms.
- Add the rice and stir to coat the rice in the butter. Pour in the wine and cook until the volume of liquid has reduced by half.
- Gradually add the stock, allowing it to be absorbed between additions, until the rice is cooked.
- For the teriyaki sauce, heat a frying pan and add the rice wine, sake, mirin, soy sauce and sugar and bring to the boil. Simmer for 2-3 minutes, or until it has thickened.
- Once the rice is cooked stir through the teriyaki sauce and keep warm until ready to serve.
- To cook the red mullet, heat a medium frying pan and add the oil and butter. Once hot add the fish skin-side down and cook for a couple of minutes, then turn over and cook for another minute.
- To serve, spoon the risotto into a serving bowl and place the fillet on top and garnish with the mushrooms, seaweed, micro coriander and cress. Spoon over the lime foam.