Oriental Fish SaladFor a real feast with fish, try this red mullet recipe developed by chef Stephane Raimbault of the L'Oasis restaurant. The fish is cut into filets then fried. To make it substantial for a special modern Meditteranean -style banquet, it is served on a bed of boiled pearl barley alongside vegetables like the zucchini, tomato, and yellow peppers. A garnish of carrots, turnips, chives, purple basil, edible flowers, sesame and poppy seeds completes the dish. Since it is a fish-barley salad, a luscious vinaigrette of lemon, ginger, pistachio, soy sauce and Japanese rice vinegar is drizzled on to the dish.

The red mullet is abundant in the deep waters of the Mediterranean and highly valued in its cuisine. Its rich and delicate taste is preserved by frying. To complement the fish, pearl barley is cooked and mixed with the vegetables. This ingredient is barley with its bran removed and the shiny, round grains intact. Its pearlescent surface has earned it its name. Traditionally, the pearl barley is used as a thickener in stews and soups. Likewise, it adds texture to a dish and a mild nutty and starchy flavor. Aside from Mediterranean cuisine, the pearl barley is also widely used in Japan. Prepare the pearl barley as in cooking rice. In general, one part barley should be added to two parts water. Boil the barley for 30 to 45 minutes.

While the recipe calls for fried red mullet, you can also opt to steam or bake the fish to make it healthier. Season the fish with salt and pepper then moisten with olive oil. Steam the red mullets in water seasoned with herbs for more fragrance and flavor. If you’re baking it, do so for ten minutes in a 400 degree Fahrenheit oven. Avoid overcooking the fish so it remains flavorful and firm, not soggy and dry. Slice the vegetables uniformly for better presentation. Serve with a cold bottle of Chassagne Montrachet blanc and enjoy while hot.

IngredientsPrinciple elements:Red mulletsOcean water

Vinaigrette:1 teaspoon greenlemon juice1 teaspoon Japanese rice vinegar1 teaspoon Kikoman soja sauce2 cups peanut oil1 cup pistachio oil1 teaspoon ginger juice

green lemon peel

Salad:pearl barleyzucchini (brunoise)tomato (diced)yellow pepper (brunoise)fresh coriander (chopped)peanut oilsalt, pepper

Ending: carrotblack radish or turnip (Daikon)chivespurple basil or other freshedible flower (decoration)crustacean powdergrilled sesamegrilled poppy seedchive (minced)black peppersea salt

1. Cook the pearl barley. Wash it then boil in salted water for about 30 to 45 minutes until tender. Drain and cool. Combine the vegetables, coriander, and some oil and mix together with the cool pearl barley to make a salad. Season with salt.

2. Clean and gut the red mullet. Slice it into fillets or if preferred, leave it whole. Cut into thin slices of about 1/5 inch thick. Heat a pan with olive oil then fry the filets.

3. Make the vinaigrette dressing. Combine lemon juice, rice vinegar, soy sauce, peanut oil, pistachio oil, ginger juice, and grated lemon peel. Whisk the ingredients well.

4. To assemble, place the pearl barley salad in the center of the serving dish. Arrange the red mullet all around the plate to make it look like a sun. Sprinkle with vinaigrette. Top the salad with carrot and radish. Garnish the salad with fresh flowers and some chives. Sprinkle sesame seeds, poppy seeds, crustacean powder, chives, sea-salt, and pepper.