D'Open Kitchen

COOKING FOR THE SOUL

Smoked Mangrove Jack with Kimchi and Cauliflower Puree

Name: Smoked Mangrove Jack with Kimchi and Cauliflower Puree
Prep time: 50 min
Cook time: 30 min
Ingredients: 500-700 g Farmed Mangrove Jack; 50 g Brown sugar; 50 g Rice; 50 g Black tea leaves; 4 Star anise; 1 Cinnamon stick; 3 tbsp White miso paste; 100 ml Mirin; 100 ml Sake; 1 tbsp Caster sugar; 2 tbsp Smoked soy sauce; 100 g Cauliflower; Water (for boiling); Salt (for boiling); 50 g Sour cream; 50 ml Chicken stock; 1 tbsp Rice vinegar; 1/2 tsp Salt; 250 g Dill tips; 50 g Coriander; Iced water; 100 ml Grapeseed oil; Kimchi (store bought); Micro greens

Recipe by

Trish yee

Embark on a culinary adventure inspired by my journey as a finalist on MasterChef Singapore Season 2, as I proudly present my innovative creation: Smoked Mangrove Jack with Kimchi and Cauliflower Puree.

This dish encapsulates my dedication to pushing culinary boundaries. The Mangrove Jack, delicate yet robust, is elevated to new heights through the art of smoking, infusing it with layers of complexity that mirror my own growth throughout the competition.

But that's just the beginning. The dish truly comes to life with the introduction of the unexpected – a vibrant and tangy kimchi that adds a harmonious contrast to the smoked fish. The kimchi, a nod to my willingness to explore diverse flavors, dances on the taste buds alongside the tender Mangrove Jack.

And then there's the velvety Cauliflower Puree, a canvas that anchors the dish and provides a creamy balance to the dynamic flavors. It reflects my commitment to mastering classic techniques while infusing them with a touch of modernity.

Join me in experiencing the culmination of my culinary journey through the harmonious marriage of flavors and techniques in "Smoked Mangrove Jack with Kimchi and Cauliflower Puree." As you take a bite, you're not just tasting a dish; you're savoring the triumphs, challenges, and heart that went into creating this culinary masterpiece.

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Prep Time 50

Cook Time 30

Course Main Course

Cuisine Fusion

Servings people

Ingredients

SMOKED FISH

500-700 g Farmed Mangrove Jack
50 g Brown sugar
50 g Rice
50 g Black tea leaves
4 Star anise
1 Cinnamon stick

MISO SOY GLAZE

3 tbsp White miso paste
100 ml Mirin
100 ml Sake
1 tbsp Caster sugar
2 tbsp Smoked soy sauce

CAULIFLOWER PUREE

100 g Cauliflower
Water for boiling
Salt for boiling
50 g Sour cream
50 ml Chicken stock
1 tbsp Rice vinegar
1/2 tsp Salt

HERB OIL

250 g Dill tips
50 g Coriander
Iced water
100 ml Grapeseed oil

TO SERVE

Kimchi store bought
Micro greens

Instructions

Descale the fish. Make an incision just behind the gills of the fish. Cut away the fish head.
Using the tip of the knife, cut along the backbone of the fish, then run the blade between the backbone and the spine of the fish.
Separate the meat from the bone. Using a tweezer, pick out pin bones from the fish. Keep the fillet for smoking.
Combine the brown sugar, rice, tea leaves, star anise and cinnamon in a bowl to form a smoking mix.
Place a piece of aluminium foil in a pan or wok and add in the smoking mix. Place a steaming rack over it, cover the pan with a tight-fitting lid and adjust to high heat until it starts to smoke.
Once it starts to smoke, reduce to low heat. Place the fish on a steaming dish before putting it on the rack. Cook for 8-10 minutes, or until desired doneness is achieved. Remove from heat and set aside.
Combine white miso paste, mirin, sake, sugar and soy sauce in a pot and bring to a slow simmer over low heat. Let it reduce for 15 minutes, until a glossy and syrupy consistency is achieved.
Let the glaze cool completely before using it to marinate the fish for at least 30 minutes.
Cut the cauliflower into small florets, then boil in a pot of salted water until soft. Allow to cool.
Place cooked cauliflower, sour cream, chicken stock, rice vinegar and salt in a blender and puree till smooth.
Blanch dill tips and coriander in the salted boiling water for 30 seconds. Refresh in ice water.
Place herbs and oil in a blender and blend till smooth. Strain through a fine chinois (conical sieve) and set aside.
Place a small portion of kimchi on the side of a plate, then scoop 1 tbsp of the cauliflower puree and place it on the other side of the plate.
Slice the smoked fish and arrange it on top of the puree. Drizzle herb oil over it and garnish with micro greens, if desired.

Keyword fusion

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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.