Jun 08 2026
Restaurants›Waterfront Wines Restaurant›Charred Gindara Sablefish Fillet With Prawns Recipe

Charred Gindara Sablefish Fillet With Prawns Recipe

Inspired by Waterfront Wines Restaurant
Time1h
Serves2

Toasted Cornmeal Gnocchi, Crab & Ginger Broth, Kimchi Aioli

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Ingredients

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For the Charred Gindara Sablefish and Prawns

For the Toasted Cornmeal Gnocchi

For the Crab & Ginger Broth

For the Kimchi Aioli

Method

Preparing the Charred Gindara and Prawns

  1. 1

    Season the Fish and Prawns

    In a bowl, combine olive oil, salt, black pepper, and lemon juice. Add the sablefish fillets and prawns, coating them evenly. Let marinate for 15 minutes.

  2. 2

    Grill the Fish and Prawns

    Preheat a grill pan over medium-high heat. Grill the sablefish for about 4-5 minutes on each side until charred and cooked through. Grill the prawns for about 2-3 minutes on each side until they turn pink.

Making the Toasted Cornmeal Gnocchi

  1. 3

    Prepare the Dough

    In a saucepan, combine cornmeal, water, and salt. Cook over medium heat, stirring constantly until thickened. Remove from heat and let cool slightly. Mix in the egg and flour until a dough forms.

  2. 4

    Shape the Gnocchi

    Roll the dough into long ropes and cut into bite-sized pieces. Dust with flour to prevent sticking.

  3. 5

    Cook the Gnocchi

    Boil a pot of salted water. Drop the gnocchi into the boiling water and cook until they float to the surface (about 2-3 minutes). Remove and set aside.

Making the Crab & Ginger Broth

  1. 6

    Prepare the Broth

    In a pot, combine crab stock, sliced ginger, minced garlic, and soy sauce. Bring to a simmer and cook for 10 minutes. Strain the broth to remove ginger and garlic.

Preparing the Kimchi Aioli

  1. 7

    Mix the Aioli

    In a bowl, whisk together mayonnaise, chopped kimchi, minced garlic, and lemon juice until smooth.

Final Assembly

  1. 8

    Plate the Dish

    In a shallow bowl, ladle some crab & ginger broth. Add a serving of toasted cornmeal gnocchi, top with the grilled sablefish and prawns, and drizzle with kimchi aioli. Garnish with chopped green onions if desired.

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