Smoked Chilean Sea Bass with Thai Vinaigrette

Description
This recipe yields 4 servings.

SEA BASS AND TEA SMOKE

 * 4	x	4 oz Chilean Sea Bass fillets, skin off
 * 2	tbl	Uncooked rice
 * 4	whl	cloves
 * 1	tsp	Leaves from 2 Earl Grey tea bags, removed from packets
 * 1/4	tsp	Light Olive Oil with a dash of toasted sesame oil

couscous

 * 1/2	tsp	Light Olive Oil with a dash of toasted sesame oil
 * 1/4	cup	Roughly chopped fresh lemongrass
 * 2	tbl	Finely chopped fresh Ginger Root
 * 1/4	cup	Chopped Green Onion, white bulb only
 * Grated zest of 1/2 lime
 * 3 3/4	cup	fish stock
 * 1	pch	freshly ground Sea Salt
 * 10	oz	Instant couscous

VINAIGRETTE

 * 1	cup	Reserved seasoned stock
 * 1	tbl	Thinly sliced fresh Ginger Root
 * 1/4	cup	Thinly sliced fresh lemongrass
 * 3	tbl	Freshly squeezed Lime Juice
 * 1	tbl	Low sodium Soy Sauce
 * 2	tbl	Light Olive Oil
 * 1/4	tsp	Toasted Sesame Oil
 * 2	tbl	Fresh Coriander Leaves
 * 12	x	Fresh Mint Leaves
 * 2	tsp	Arrowroot mixed with 4tsp reserved, (slurry) vinaigrette

RAW VEGETABLE GARNISH

 * 1	x	5 inch piece fresh Ginger Root, sliced into 4 flat pieces lengthways, up to 6
 * 2	x	Green Onion, sliced lengthways into thin pieces
 * 1	x	Red Bell Pepper, cut into long toothpick size strips
 * 1/2	x	English Cucumber, cut into long thin strips
 * 1	x	Carrot, cut into long thin strips
 * Mint Leaves, sliced thinly

Directions

 * 1) The sea bass and tea smoke: rinse and pat dry the fillets with a paper towel. Cut 3 sheets of heavy duty aluminium foil into 15 inch squares. Roll the edges under to form a circle that fits in the bottom of a Dutch oven.
 * 2) The pot should not be made of a light alloy or alloy bonded to other metals. Cast iron, aluminium or steel pans work fine. You should have a foil "saucer" about 5 inches in diameter. When the edge is rolled to about 1 inch high, stop and flatten the foil. Depress the centre to hold the smoke ingredients.
 * 3) In the depression of the aluminium foil saucer, sprinkle the rice on the bottom, the cloves and then the contents of the tea bags. Place the foil dish in the bottom of the Dutch oven, cover the pan tightly and cook over high heat until the ingredients in the foil start smoking, about 5 minutes.
 * 4) Brush a long-legged steamer basket with the olive oil. Place the sea bass ion the steamer platform. Put into the Dutch oven over the smoke ingredients, cover, and continue smoking over high heat until cooked through, about 8 minutes. Remove from heat and let cool.
 * 5) The couscous: pour the oil into a medium saucepan and fry the lemongrass, ginger, green onion and lime zest for 2 minutes. Add the stock and bring to a boil. Turn the heat down and simmer for 10 minutes to allow for infusion and reduction. Strain into a large measuring cup - you want to have 3 cups of liquid. Reserve 1 cup for the vinaigrette. Pour the remaining 2 cups back into the saucepan and bring back to a boil. Stir in the salt and couscous, cover, remove from the heat and let stand for 5 minutes.
 * 6) The vinaigrette: in a medium saucepan, combine the reserved stock, ginger and lemongrass and boil until reduced to 1/2 cup, about 10 minutes. Strain into a blender jar. Add the lime juice, soy sauce, olive oil, sesame oil, coriander and mint leaves and whiz for 2 minutes to emulsify
 * 7) Or hold together. Reserve 1 1/2tbsp. Pour the rest into a small saucepan and bring to the boil. Remove from the heat, stir in the arrowroot slurry, return to the heat and bring to a boil to thicken and clear, about 30 seconds.
 * 8) To serve, make a mound of couscous on each plate and place a smoked fillet on top. Arrange the raw vegetable garnish (reserving the mint) around the plate. Ladle the vinaigrette atop the sea bass and garnish it with slivers of mint.