We’re all used to fish and chip Friday but it’s even better that today is also National Fish and Chip Day.
Believe it or not, as a nation we spend £1.2bn on the battered good stuff every year, eating our way through an amazing 382 million portions!
We were intrigued by a recent survey which asked people to vote for their favourite accompaniments to fish and chips. Vinegar came top at 41%, followed by salt at 37% and mushy peas came third with 28%.
We couldn’t believe, though, that curry sauce did not make the top six. That’s sacrilege in our book, especially when mushy peas came third!
Granted, we specialise in Asian food, so we are a little bias, but there’s nothing better than lashings of curry sauce on top of your fish and chips.
It has to be Chinese curry sauce of course, at least in our book, but the chip shop curry sauce is not a bad substitute; all we ask is keep the ketchup well away, although 25% of you disagree according to the survey.
We do, however, agree with the 23% of you that like bread and butter with your fish and chips; it’s great for mopping up the curry sauce.
Anyway, enough of our infatuation with curry sauce. For our recipe this week, Chef John has cooked fish and chips and even omitted the curry sauce as you will see from the picture. However, because that is very easy to make, he has also produced an Asian alternative to fish and chips.
Inspired by Nobu restaurants, this is John’s take on the traditional first course in a formal Japanese meal, where sashami is often served with rice and miso soup. The flavours are delicate and perfect for summer dining.
Tuna Sashimi with Lotus Root Miso Chips
For the tuna
120g sashimi grade tuna
1 piece ginger
For the lotus root miso chips
1 large lotus root
2 teaspoons neutral oil, such as canola or grapeseed
2 teaspoons unseasoned rice wine vinegar
2 teaspoons shiro (white) miso
Salt and pepper
For the tuna:
Using a sharp knife cut the tuna into slices about 0.5 cm thick. Combine 1 teaspoon rice wine vinegar, 1 teaspoon mirin and ½ teaspoon sesame oil and add a few shards of ginger. Drizzle over the tuna just before serving. Add a small piece of watercress to garnish.
For the lotus root miso chips:
Preheat oven to 190C (325F). To prepare the lotus roots, cut the ends off and slice into approx.05cm thick slices. In a large bowl whisk together the oil, rice wine vinegar, and miso. Add the lotus chips and toss to coat. Spread the lotus roots out on an oil baking sheet in a single layer; depending on the amount, you may need to use a second baking sheet and season well.
Bake 12 – 15 minutes, or until the lotus root slices are crispy and just beginning to brown.