Steamed Huss with plum sauce and pak choi
Huss is another name for dogfish or rock salmon, a smalls pieces of shark that needs some robust flavours to give it a lift. Here, I’ve teamed it with a sharp, spicy plum sauce and some tangy stir-fried pak choi. I serve this dish with fresh noodles which are dressed with a little sesame oil. Don’t be put off by the long list of ingredients, it is very simple! Serves4.
About 450-500g huss
1 tbsp vegetable oil
red plums, stoned and cut into eighths
1 teaspoon grated fresh ginger
Half a teaspoon Chinese five-spice powder
1 pinch star anise powder
Half a teaspoon cider vinegar
100ml pale cream sherry (or dry white vermouth)
Quarter teaspoon chilli paste (more if you like it hot!)
1 bag pak choi
1 teaspoon vegetable oil
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 crushed garlic clove
Half teaspoon cornflour
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon sherry
sushi ginger, about 4 teaspoons (optional)
1) First make the plum sauce. Fry ingredients 1-5 together gently for five minutes, then add 6,7 and 8and simmer until the plums are tender. Whizz to a puree and add a little salt to taste.
2) Take the huss off the bone and divide into 4 portions. Steam it for 5 minutes while you do the pak choi. Combine ingredients 11-18 in a bowl and stir until smooth. Stir-fry the pak choi in the oil for one minute. Pour in the sauce and cook for one more minute to thicken.
3) Serve the huss steaks with a little of the plum sauce on the side, some pak choi and noodles. I like a little sushi ginger scattered on the fish to provide extra texture and zing.
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