For the Basa Fillet and Bean Curd Stick Braid
2 basa fillets
4 dried bean curd sticks
1/2 cup white wine
2 egg whites
salt and white pepper
1 1/2 cup chicken stock
For the Cherry Tomato
1 lb cherry tomato
1/2 bunch thyme
salt and white pepper
For the Miso Sauce
2 tbsp miso paste
1 tbsp minced garlic
2 oz butter, chilled and small diced
For Shrimp Wrapped Vegetables
1/2 cup julienned sweet red pepper
1/2 cup julienned daikon radish
1/2 cup julienned spring onion
4 tbsp julienne ginger
salt and olive oil
Prepare the Basa Fillet and Bean Curd Stick Braid
Soak the dried bean curd sticks in warm water for 1 hour until soft. Cut each bean curd stick lengthwise to half.
Cut the basa fillet lengthwise to 4 pieces. Season the basa fillet and the bean curd stick with salt, white pepper and egg white. During baking the egg white becomes a crust outside the basa and bean curd stick, holding in the juice and keeping both tender.
Use 2 pieces of basa fillets and 2 pieces of bean curd sticks to braid together.
In an ovenproof baking dish, add white wine and chicken stock. Place the braided basa and bean curd sticks in the baking dish. Bake in 350C oven for 10 minutes. Remove the basa and bean curd stick braid from the baking dish, keep warm. Reserve the stock.
Prepare the Miso Sauce
Saute the minced garlic in a pot with butter. Add miso paste. Pour the stock from the baking dish to the pot, simmer and reduce to a thick sauce. Whisk in the butter, a little at a time, to make a smooth, shiny sauce.
Prepare the Cherry Tomato
Bake the cherry tomatoes with thyme, salt, white pepper and olive oil on a baking sheet for 10 minutes. Remove them from the oven and remove the thyme sprigs. Keep warm.
Prepare the Shrimp and Vegetables
Cut the shrimp lengthwise along the back to a butterfly. Use the shrimp to wrap daikon radish, sweet red pepper, spring onion and ginger together. Season with salt and olive oil. Bake for 5 minutes seam side down.
Arrange the cherry tomato in the centre of the plate, top with basa and bean curd stick braid. Arrange the shrimp wrapped vegetables around the cherry tomato. Spoon miso sauce on the plate.