- To make the popped rice, add enough oil to a heavy bottomed pan to just cover its base and place over a high heat.
- When the pan is hot, add the wild rice and shake the pan vigorously to coat the grains thoroughly. Cover the pan with a lid, reduce the heat to medium high, and shake the pan until you can hear the rice popping.
- Reduce the heat to medium low and keep shaking the pan until the popping slows. Note that wild rice will not make as much noise as popcorn does so listen closely. Tip the popped wild rice onto a plate lined with kitchen paper to drain.
- To cook the steaks, place a fry pan over a medium to high heat and when hot, add a couple of teaspoons of oil. Depending on the size of your fry pan, place 2 or 3 pieces of onglet into the pan (don’t overcrowd the pan) and cook each side for 5 minutes until nicely browned. Repeat until steaks are cooked and then transfer to a plate and allow to rest for 5 minutes.
- When ready to serve, place the flaked mackerel fillets under a grill for a couple of minutes to warm slightly.
- Arrange the gem lettuce leaves on a serving platter or board. Slice the onglet on the diagonal into 1cm thick slices and place these over the gem lettuce leaves- a couple of slices per leaf.
- Scatter the flaked mackerel over the top of the steak and place dollops of the dipping sauce on top. Finally, scatter the popped rice over the platter. The idea is that people help themselves with their hands and create little parcels with the gem leaves.
- To make the gouchugang dipping sauce, mix the ingredients well and chill. Depending on the type of kochujang and daenjang you use, your sauce may be too thick. You can thin with water or sesame oil.
Wine suggestion: William Hardy Chardonnay (for the fish) and Eileen Hardy Pinot Noir (for the steak)
- Recipe from Shelagh Ryan, Lantana Café, Shoreditch.
- There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This tasty steak dish makes a great dinner party number
6 trimmed Onglet steaks (approximately 200g each), seasoned well with salt and pepper 200g boneless smoked mackerel fillets, flaked 2-3 baby gem lettuces separated into whole leaves (approximately 4 leaves per person) 30g wild rice Sunflower oil for popping the rice For the gouchugang dipping sauce: 1/4 cup kochujang (red pepper paste- you can get this from Asian supermarkets 1/3 cup daenjang (soybean paste) or miso paste 5 cloves garlic, minced 1 green chilli, deseeded and chopped finely 2 spring onions, finely chopped 2 tablespoons rice wine 1 tablespoon honey 1 tablespoon sesame oil Black pepper to taste Water to thin, if needed
Time: 20 minutes Serves: 6 Nutrition: n/a