Wine & Asian Food

Indonesian Style Fish and Tulloch Verdelho 2014

Seafood in all their fabulous forms are a common sight on any Southeast Asian platter. Prawn-based delicacies are often plated up beautifully, and served with tall glasses of refreshing beverages.

When it comes to finer dining, however, you are provided with a wide range of wines from which to pick and choose.

We show you the perfect way to make Indonesian Style Fish, and pair it with the best wine for this Asian dish.

Indonesian Style Fish and Tulloch Verdelho 2014

Ingredients

1 tbsp. Yeo’s Sesame Oil
1 tbsp. Garlic, minced
2 tbsp. Ginger, minced
2 tbsp. Lemon Juice
600g Firm white fish fillets
4tbsp. ABC Sweet Soy Sauce (Kecap Manis)

Method

1. Preheat oven to 180C. In a bowl, combine sesame oil, garlic, ginger and lemon juice.   Add fish fillets, coating them well in the marinade. Set aside and allow to marinade  for 15 minutes.
2. Place fish fillets in an oven proof dish and bake for 10 minutes or until cooked,  basting with leftover marinade and turning over once.
3. Once fish are fully cooked, transfer fish to a serving platter and drizzle with  ABC Sweet Soy Sauce in a zig zag motion.
4. Garnish with sliced chilli and spring onion and serve with hot rice and Asian greens.

Indonesian style fish: Tulloch Verdelho 2014

Featuring fragrant flavours of ginger, garlic and lemon juice, with some sweetness from the soy and warmth from the chilli, this dish needs a fresh and fragrant wine variety with youthful intensity and soft, plump tropical fruits. An ideal choice is Verdelho. Australian Verdelho has a steady following, not surprising given how well the fresh, clean nature of these wines suit Asian cuisine. While it is widely grown, Western Australia and New South Wales consistently produce the best examples. Both states produce wines that offer pristine aromas and flavours, which are made for early consumption. Generally the cooler grown or early picked examples are leaner and finer, showing citrus fruit, grassy and herb flavours. Warmer grown, riper Verdelho is generally richer, fuller with ripe tropical fruit salad flavours. The Wine Selectors Tasting Panel recommends the Tulloch Verdelho 2014. From an excellent Hunter Valley vintage, it opens with delicious paw paw and tropicals with a hint of nettle on the nose. The palate is clean and juicy with a sweet core of tropical and citrus fruit. Youthful and fresh within a well-balanced framework of zesty acidity and a dry finish.

To download and read the article with Mandarin translations, please click here.

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