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Food

Alanna Sapwell's padron pepper toasted rice fish floss

Preparation time
24 Hours
Cooking time
10 minutes
Serves
40

Alanna Sapwell's Padron pepper, toasted rice, fish floss recipe pairs well with a crisp white or dry Rosé – just keep the pairing fresh and bright.

Ingredients

40 padron pepper

Milk infusion

500ml milk

500ml cream

200g rice 

220g sugar 

90g pandan leaves (optional)

1-2g Agar agar (available in Asian supermarkets)

200g raw fish


Recipe by Alanna Sapwell

Photography by Cory Rossiter

Method

1. Chop pandan finely and cover with milk and cream for 24 hours to infuse.

2. Toast rice in frying pan, constantly moving rice on medium heat until it looks and smells heavenly.

3. Strain milk and cream and heat with sugar until dissolved then add in rice and infuse for 25 mins.

4. Strain and reheat with agar, bring to the boil, cool and leave a minimum of 2 hours to set before blending.

5. Fish floss – with any left over raw fish (I’ve used albacore) place in 50/ 50 mix of sugar and salt to cover. Once hard (about a week) remove from salt mix then smoke, dehydrate and grate to use.

6. To assemble – lightly oil and salt peppers and bbq. Take off heat and spritz with lemon before grating fish floss on top. Serve with toasted rice cream to dip in.

 

Wine Match

A crisp white or dry Rosé
 

Food
Preparation time
24 Hours
Cooking time
10 minutes
Serves
40

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