600g |
fresh clams |
1 tablespoon |
plain |
1 fillet |
from a 3 kg fresh barramundi or a mild white-fleshed fish, such as cod or pike |
10g |
salt |
1 litre |
water |
2 cups |
hickory chips |
1 bulb |
fennel, chopped |
2 |
shallots, chopped |
6-8 |
button mushrooms, sliced |
1 sheet |
kombu seaweed, broken into small pieces |
40g |
fresh ginger, thinly sliced |
50g |
jasmine rice, roughly crushed |
120ml |
light olive oil |
|
garlic, crushed |
1 sprig |
thyme |
100ml |
dry vermouth |
400ml |
Chicken stock |
50ml |
light soy sauce |
|
salt and pepper |
6-8 |
mushrooms, stalks trimmed, per person,from a combination of Asian mushrooms, such as enoki, shimeji, shiitake and chestnut mushrooms |