TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
JELLY OF THE OCEAN
সামুদ্রিক মাছের জেলি
SERVES
5
PREPARATION
45Mins
CHILL
2 Hrs
“ I must share the story of this dish. I was talking to a Japanese friend about her country’s cuisine. She told me about this dish. I was amazed I have managed to put it all together, and here it is for you all. It feels magical.”
DASHI SAUCE:
½ cup dashi stock (page 355)
1 tablespoon mirin
1 teaspoon soya sauce
1 tablespoon rice vinegar
¼ teaspoon salt
½ কাপপ দেশি স্টক (পৃষ্ঠা ৩৫৫)
১ টেবিল চামচ মিরিন
১ চা চামচ soya সস
১ টেবিল চামচ রাইস vinegar
¼ চা চামচ ললবণ
JELLY:
10 shrimps (about 150 g), washed, shelled, deveined
6 tablespoons sake or white grape juice
5 pieces okra
1 ½ cups free-range chicken stock (page 349), for 5 ramekins
1 teaspoon agar-agar powder
2 teaspoons soya sauce
1 tablespoon mirin
1 tablespoon rice vinegar
½ teaspoon sea salt
1 tablespoon wasabi paste
½ cup dashi sauce
১০ টি চিংড়ি (প্রায় ১৫০ গ্রাম), ধুইয়ে, খোসাসা ছাড়ানো, তৈরি করা
৬ টেবিল চামচ সাকে অথবা সাদা আঙ্গুরের রস
৫ টুকরা ওকরারা
1 ½ কাপ ফ্রি-রেঞ্জ চিকেন স্টক (পৃষ্ঠা ৩৪৯), ৫ রামেকিনের for
1 teaspoon agar-agar powder
২ চা চামচ সয়ায়া সস
১ টেবিল চামচ মিরিন
1 tablespoon rice vinegar
½ চা চামচ সামুদ্রিক ললবণ
১ টেবিল চামচ ওয়াসাবি পেস্ট
½ কাপ দেশি সস
DETAILS :
SAUCE: In a pot, heat the stock. Add all the ingredients from mirin to salt. Boil for 1 minute.
IN a saucepan, add the shrimp and sprinkle 4 tablespoons of sake (if you are using white grape juice, add 2 teaspoons lemon juice too). Cook for 2-3 minutes on medium-high heat. Remove from heat and set aside.
BLANCH the okra in boiling water for 2-3 minutes and place it in cold water. Drain after 10 minutes. Cut the okra into ½-inch round pieces.
HEAT the stock with agar-agar powder, and keep stirring until the powder dissolves. Season with 2 tablespoons sake or grape juice, soya sauce, mirin, rice vinegar, and salt. Taste and adjust the seasoning.HEAT the stock with agar-agar powder, and keep stirring until the powder dissolves. Season with 2 tablespoons sake or grape juice, soya sauce, mirin, rice vinegar, and salt. Taste and adjust the seasoning.
POUR the stock in 5 individual ramekins. Add shrimp and okra pieces and refrigerate for 2 hours.
UNMOULD from the ramekins. Top up with wasabi paste and dashi sauce. Serve at room temperature.
NOTE: If you are using big shrimps, cut in ½ inches long after boiling.
