Ingredients

Fish 400g snapper fillet, skin on 200g picked, raw blue swimmer crab meat Marinade 2 tablespoon yellow cooking wine 1 tablespoon ginger juice 1-2 tablespoons wheat starch 1 eggwhite Dash sesame oil Sauce 250ml chicken stock 3 tablespoons wheat starch, mixed with water 4 eggwhites 1 tablespoon light soy sauce Sea salt 2 tablespoons spring onion, chopped white only 1 tablespoon chervil, chopped Pepper Garnish 100g fresh pasta sheets, cut into ribbons 2 heads baby cos lettuce 1 bunch asparagus, spears only 1 confit duck leg, julienne 2 cloves garlic, chopped

Description

Slice The Fish Into 12 Even Sized Medallions And Marinate. To Make The Base For The Eggwhite Sauce Bring The Chicken Stock To The Boil And Thicken With Wheat Starch, Season With Salt, Pepper And Soy, Set Aside. In A Deep Fryer Or Wok Heat Oil To 160° Cel

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