| INGREDIENTS: EGGPLANT |
500g Japanese eggplant peeled and diced small
2 large shallots
30ml toasted sesame oil
55ml low sodium soy sauce
60ml rice wine vinegar
30ml (mae ploy) sweet chilli sauce strained to remove seeds
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| METHOD: |
Peel and thinly slice the shallots
In a wide bottom Dutch oven or sauce pot with lid gently sweat the shallots until wilted but not translucent. As the shallots are cooking peel and dice eggplant waiting until the last minute to do the eggplant will keep the eggplant from oxidizing, and turning brown.
Add the eggplant to the pot with all the ingredients, mix to combine.
Cover with a lid and let it cook gently until the eggplant is tender but not falling apart.
Turn off heat and let cool without a lid.
Taste and adjust seasoning as desired
- soy for salt
- vinegar for sour
- chili sauce for heat
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| NGREDIENTS: SESAME TUILES - FOR CRUNCH |
l purpose flour
20g sugar
115g salted butter softened to room temperature
50ml egg whites-approx 2
Plenty of toasted white sesame seeds
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| METHOD: SESAME TUILES - FOR CRUNCH |
Standard oven 400° F – not convection
Sift the flour and sugar
Make ready a half sheet pan with silpat
In an electric mixer ship butter until light colored and whip cream consistency
Add whites to the dry mix and wish until smooth
Add the butter little by little until completely combined
Keep at room temp until ready to use
Refrigerate if not using, will keep for 6 days
Bring slowly to room temp to prevent it from “breaking” to use later
to make perfect shapes you will need to make a stencil to do this you will need a piece of plastic 1/16” with the shape you choose cut out with an exacto knife the shape in the picture is 1”x 2”
to use, spread the batter over the stencil evenly and smoothly with no lumps on the silpat
if the batter is nice and room temp 70°-75°F it should be easy
Sprinkle with sesame seeds and bake for 8 minutes or until golden brown
Remove to a cooling rack to cool and store in an airtight container until ready to use
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| INGREDIENTS: JASMINE RICE |
225g good quality thai jasmine rice
565 ml mineral water
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| METHOD: |
Best in a rice cooker-just add ingredients put the lid on and start
If using a stove top use a narrow heavy bottom sauce pot with a lid
Add rice and water bring to a boil
Immediately turn down to a low simmer and cook with the lid on for 20 minutes or until water is gone and rice is tender
Keep warm until ready to use |
| INGREDIENTS: BOK CHOY |
| 1 whole head |
| METHOD: BOK CHOY |
Pick off all the large leaves and trim off the fibrous root ends
Reserve the nice and tender hearts
In a big pot of boiling water blanch the large leaves first for 10 seconds and plunge them into ice water to shock
Drop in the hearts for about 7 seconds blanch and shock
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| INGREDIENTS: MIROMI BUTTER |
60g yuzu miromi chopped fine
285ml sake
285ml dark mirin
30g fresh ginger peeled and kept whole
454g unsalted butter. Cool and cut into eighths
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| METHOD: MIROMI BUTTER |
Combine sake, mirin and ginger together in a heavy saucepot and reduce gently not letting it catch or burn on the sides of the pot
Reduce to about ½ cup
Add about a ½ cup of cream and reduce gently until thick and bubbles stand up on each other.
Whisk in the butter one knob at a time until all is infused
Whisk in miromi check seasoning with salt and set aside in a warm place.
SWORDFISH AND FINAL ASSEMBLE
Season the swordfish medallions with salt & whit pepper and let sit for five minutes to absorb
In a hot cast iron pan sear with a little grape seed oil until golden brown then roast in a 400°
oven until medium to medium well
Wrap the outside of the fish with the big bok choy leaves
Spoon some warm jasmine rice onto four plates and top each with a piece of fish
Warm the bok choy hearts split in half in the butter sauce
Spoon the sauce over and around the fish
Top with a spoon of eggplant and rest a bok choy heart against each piece of fish then rest a sesame tuile on the top at the last second and serve
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