What a fabulous dining experience ! The staff were so attentive and smiling without being snooty. We started with a glass of Bollinger as we perused our 12 course degustation menu.
It really was outstanding, the food, the wines and the service. Japanese fusion food, a taste sensation and an art. Every dish was a talking point in itself and each got better as we went along.
We dined on wagyu beef with grilled tofu, dashi consommé and lime chilli soy, autumn vegetable collection with a house made anchovy and garlic broth. Simmering pork belly, quinoa crusted prawns oh the list goes on. My favourite of the 12 dishes was a grilled sweet miso cod.
I don't have the recipe from Ocean Room, but decided to give it a try. Not bad at all, the family were certainly delighted with the result. Not quite as good for me, but not too bad all the same.
Miso is a traditional Japanese seasoning made from fermented rice, barley or soybean. It is quite readily available in the Asian section of your supermarket or at an Asian supermarket. Mirin and rice wine vinegar are also quite readily available.
I served it on a bed of julienned salad vegetables with an orange miso dressing.
2 pieces Blue Eye Cod
1 1/2 tablespoons white miso
2 tablespoons mirin ( Japanese wine )
2 tablespoons rice wine vinegar
2 tablespoons sugar.
This amount is enough for 2 large pieces of cod if you have more just increase 1 tablespoon of each of the ingredients per piece of fish. I also cut the fish into smaller chunky pieces.
Mix the marinade and spread over the fish and set aside for 1/2 an hour.
1 cup Arborio rice
4 -6 cups chicken stock kept simmering beside your risotto pan.
2 cloves garlic chopped finely
1 onion chopped finely
2-3 inch piece of fresh ginger finely chopped
1/2 cup mirin
2 tablespoons olive oil
1 large knob butter
Orange Miso Dressing
1 tablespoon white miso
4 tablespoons orange juice
1 tablespoon olive oil
2 teaspoons grated orange rind.
Make the salad dressing and set aside. Prepare the salad vegetables. I used carrot, cucumber, radish and capsicum and a lettuce mix.
Preheat the oven to 175C
The risotto takes about 20 minutes. The fish can be put in the oven about 12 minutes before the risotto is ready.
In a frypan saute the onion and garlic in the olive oil, until translucent, being careful not to burn it.
Add the rice and toss around the pan with the onion and garlic.
Slowly add a cup of stock at a time, stir through and wait until it is fully absorbed. Add the next cup with the chopped garlic stir through and continue adding a cup of the simmering stock at a time waiting until each is fully absorbed. You may add extra ginger if you like. Nearing the end add the mirin with the last of the stock. Add the knob of butter just before serving. The risotto should be a little sweet. If you think the mirin isn't doing it add a little extra.
As the risotto is getting near to being cooked, place the pieces of cod on baking paper and place in the oven, for about 10-12 minutes.
Dress the salad with some of the orange miso dressing.
Place a pile of salad on a plate and place the fish on top and a spoon of the risotto beside it . Drizzle the fish with a little of the orange miso dressing too !!
|My version of miso cod|
|Rhubarb Cocktail from Ocean Room|
|Wagyu flat iron steak, Tasmanian pepper jus, quinoa crusted prawn, Americaine cream, agedashi taro potato|
|Vegetables served with the anchovy and oil dip sitting on top of the oil burner to keep it warm !|