When we were living in England, one of my absolute favorite restaurants was called Vatika, which was set in the Wickham Vineyard near Southampton. The concept belonged to Michelin-starred chef Atul Kochhar, known for his elevation of Indian food into the realm of haute cuisine at his restaurant Benares in London. He opened Vatika and put his protege, Chef Jitin Joshi, in charge of Vatika which delivers modern English food with an Indian twist.
The food there is amazing and the staff come to know us pretty well as we were in there practically all of the time. I managed to pull a shift in the kitchen there and got to work for Chef Joshi and came to know him a bit. His recipe is featured in Atul's cookbook, Fish Indian Style, which I highly recommend.
I had never made this dish before, and you will see right way that it has definite Japanese leanings. This was extremely simple but loaded with flavor. I only wish I had a decent kitchen to work out of! The plate would have looked a lot prettier!
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1" piece fresh ginger, cut into fine shreds
1 head bok choy, trimmed and shredded
2 garlic cloves, chopped.
460 g salmon trout fillet, in four equal portions
120 g sushi rice
8 tablespoons caster sugar
8 tablespoons rice vinegar
Mix together the soy sauce, oyster sauce, sesame oil, ginger, bok choy and garlic. Place the fish fillets in a steamer, spread the bok choy mixture on top and steam for 5-6 minutes, until the fish is just done.
Measure the rice in a jug and then put it in a pan. Measure out double the amount of water and add to the pan. Bring to the boil, cover and simmer until the rice is cooked and the water has been absorbed.
Put the sugar and vinegar in a small pan and bring to the boil, stirring to dissolve the sugar. Pour it over the cooked rice. Serve the fish accompanied by the rice.
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