D'Open Kitchen

COOKING FOR THE SOUL

Poached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

Name: Poached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé
Prep time: 40 min
Cook time: 40 min
Ingredients: 1 piece Kelp (Kombu) (5g); 10 g Bonito Flakes; 500 g Water; 1 stalk Scallions; 100 g Shijimei Mushrooms; 3 pieces Oyster Mushrooms; 100 g Mirin; 100 g Sake; 1 tbsp Japanese Shoyu; 1 whole Snapper (filleted ); 1 qty White Radish; 1 qty Carrot; 1 stalk Spring Onion; 1 pc Chilli; 1 pinch Yuzu Kosho; 1 piece Kelp (Kombu); 250 g Butter; 1 piece Japanese Seaweed; 120 g Flour; 1 Tbsp Corn Flour; 200 ml Ice Water; Pinch Salt; 1 qty Egg; 1 L Oil (for frying); 1 pc Lime (quartered)

Recipe by

Trish yee

Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.

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Prep Time 40

Cook Time 40

Course Main Course

Cuisine Japanese

Servings portions

Calories 210 kcal

Equipment

Cooking Strings
Pots
Fryer
Peeler
Knife
Chopping Boards

Ingredients

Dashi Broth

1 piece Kelp (Kombu) 5g
10 g Bonito Flakes
500 g Water
1 stalk Scallions
100 g Shijimei Mushrooms
3 pieces Oyster Mushrooms
100 g Mirin
100 g Sake
1 tbsp Japanese Shoyu

Fish Roll

1 whole Snapper filleted
1 qty White Radish
1 qty Carrot
1 stalk Spring Onion
1 pc Chilli
1 pinch Yuzu Kosho
1 piece Kelp (Kombu)
250 g Butter

Seaweed Tempura

1 piece Japanese Seaweed
120 g Flour
1 Tbsp Corn Flour
200 ml Ice Water
Pinch Salt
1 qty Egg
1 L Oil for frying

Garnish

1 pc Lime quartered

Instructions

Dashi Consommé

Simmer Kombu, Bonito flakes over low heat for 10 mins. Remove Kombu and continue to simmer the Bonito flakes over low heat for another 20 mins.
Sieve out Bonito Flakes and Kombo and transfer to a smaller pot
Add Shijimei mushrooms and oyster mushrooms in and boil for 5 minutes to make broth.
Season Dashi Broth with Shoyu, Mirin and Sake.

Fish & Vegetables Roll

Julienne the carrots, radish, chilli and scallions and blanch in boiling water for 1 minute.
Fillet the Fish, spread yuzu kosho on the fish and tie it up with the julienned vegetables.
Make Clarified Butter and put Kombu in.
Poach fish in the mixture for 20 minutes
Take the fish out and cut the string from it.
Blowtorch the surface of the fish.

Tempura

Mix flour, corn flour, ice water, salt, sugar and egg to make the tempura batter
Heat up 1 Litre of canola oil
Dredge Seaweed in Tempura Batter and deep fry till crispy.

Assembly and Plating

Plate fish roll on a bed of mushrooms from the dashi broth with the tempura seaweed on the side.
Cut a big lime into wedges. Blowtorch one lime wedge and put as a garnish on the fish.
Put Dashi Consommé in a serving Jug.

Video

https://dopenkitchen.com.sg/humix/video/ssYVYkRPs52

Notes

You can use any kind of fish, i.e sea bass, snapper or grouper (firm white fish)

Nutrition

Serving: 200gCalories: 210kcal

Keyword asian, fish, healthy

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.