How To Make The Perfect... Pan-Asian Sea Bream with Truffle Sauce
Popular concept restaurant inamo opened a third space last year, taking over a site close to Mornington Crescent tube station in Camden.
With the world’s first interactive ordering system, inamo allows guest to order through electronic table tops, as well as choosing small details such as interactive tablecloths. As for the food, there’s a strong focus on Pan-Asian sharing plates, while the new restaurant also boasts an outdoor Japanese-inspired Robata grill.
This week’s recipe showcases sea bream that’s accompanied by a sauce made using fresh truffle, although truffle oil can be used as an inexpensive alternative. What’s more, there’s no need for any specialist equipment such as a Robata grill or interactive tabletop.
Sea bream fillet, 120g
Sesame oil, 1 tbsp
Vegetable oil, 1 tsp
Mustard cress, to garnish
Thai fried garlic (off the shelf, or fry your own), 5g, to garnish
Red chilli, thinly sliced, to garnish
Shredded daikon, 10g, to garnish
For the Truffle Sauce
Yuzu juice (or lemon juice, if unavailable), 1 tsp
Miso paste, 20g
Mirin, 3 tbsp
White sugar, 30g
Shaved truffle (or truffle oil, if unavailable), 1 tbsp
Marinate the sea bream (skin on) overnight with salt and pepper and sesame oil.
Before cooking, coat the sea bream (with the skin still attached) in the cornflour.
Mix the ingredients for the truffle sauce in a blender until smooth.
Heat the vegetable oil in a non-stick frying pan over a medium heat.
Fry the sea bream, skin side down, until brown, then turn onto the meat side and fry for another 2 minutes.
Plate the bream skin side up and drizzle with truffle sauce.
Use a chef’s torch to lightly crisp the fish skin before serving for a smoky taste (or place under the grill for 20 seconds).
Garnish the top of the fish with thinly sliced red chilli, shredded daikon and mustard cress. Scatter fried garlic across the fish and plate and serve with ½ lime.
Further information on inamo can be found at inamorestaurants.london.