Korean-spiced Ray with Kiwiberry Salad

Ingredients

• 1 large Thornback ray wing
• 2 sprigs Thai basil leaves
• Sauce
• 1/2 banana shallot, finely sliced
• 1/2 tbsp lemon juice
• 1/2 tbsp mirin
• 1 clove garlic, minced
• 1 tsp fresh ginger
• 1 tbsp soy sauce
• 1 tsp jaggery
• 1 tsp sesame oil
• 1/4 tsp sesame seeds
• 1/4 tsp white pepper
• good pinch Aleppo chilli pepper flakes
• Salad
• handful mixed baby leaves
• 75 g kiwi berries, cut in half
• 50 g sugar snaps, blanched and cut in half
• 50 g baby tomatoes, cut in half
• 1 tbsp coriander, finely chopped
• 1/2 banana shallot, finely sliced

Cooking Instructions

1. Combine the sauce ingredients and mix well until the sugar is dissolved. Turn the fish in the marinade and place on parchment paper. Top with a few Thai basil leaves and place in a covered steamer for around 8 minutes until the fish is cooked through. Alternatively, wrap the fish and sauce tightly in parchment paper and place in a pre-heated oven at 230 degrees C for 8 minutes.
2. Whilst the fish is steaming, mix together the salad ingredients.
3. Place the salad in a bowl and top with the cooked fish.