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#5 Red Braised Bream
FRIDAY 26TH MARCH, INSTAGRAM LIVE @ 7PM
Before we get you all hot and bothered with talk of Fermented Chillies and Mouth-Numbing Salads, we just wanted to say a HUGE thank you to everyone who’s spent a Friday night with us this year. Some of you have joined us for every single one, which makes our hearts burst with joy. We couldn’t have hoped for a more amazing response. Join us for one last hurrah before we do it all again for real…
For our fifth and final Friday Night In, we’re heading East. If we were clever we would have done this one over Chinese New Year but never mind; earth-shattering tasty food is earth-shatteringly tasty food, and it deserves to be eaten every day of the week. So here it is.
You’re going to kick things off with a Lychee and Mint Gimlet, made with The Botanist gin because that’s how we do things here. This is the perfect, palate-cleansing precursor for our take on a takeaway classic: Scallop, Sesame and Sichuan Chilli Toast with Fermented Chilli.
The main event sure looks menacing – a perfectly whole Sea Bream, chillin’ in a vermilion hot tub of Sichuan Chilli Oil, Spring Onion and Ginger – but fear not, this is a wonderful, fragrant, mouth-tingler of a dish, rather than a hold-on-for-dear-life, double-dare-you affair. This comes with a Mouth-Numbing Cucumber Salad featuring a nifty trick that we learnt from our friends from Chinese Laundry, plus gingery, garlicky rice.
To finish? A spicy twist on the Margarita, with Sichuan Peppercorn-infused Tequila, Cointreau, Lime and a Himalayan Pink Salt rim. The perfect end to ten weeks of killer drinks, tasty eats and gratuitous emojis.