Yellow mouth corvina with shrimp chile paste marinated bock choy, crispy rice, mushroom, & black garlic purée.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary and FOH.
MARINATED BOK CHOY
INGREDIENTS
- Shrimp Chili Paste
- 2 cup Dehydrated Shrimp
- 2 cup Chinese Dry Chiles
- 1 tbsp. Fish Sauce
- 3-4 inch Ginger, rough chop
- 1 tbsp. XO Sauce
- Oil
- 9 small Bok Choy
METHOD
- Blend dehydrated shrimp and Chinese dry chiles.
- Add oil until paste has desired sauce consistency.
- Add fish sauce, chopped ginger, and XO sauce. Pulse.
- Let the shrimp chile paste sit out overnight or for a few days. Refrigerate.
- Snap individual leaves off of bok choy.
- Toss with shrimp chili paste.
OYSTER MUSHROOM & BLACK GARLIC PURÉE
INGREDIENTS
- 2 cup Oyster Mushrooms, or variety of choice
- 3-4 cloves Black Garlic
- Stock or Liquid of Choice
- tt. Salt
- Sherry Vinegar
METHOD
- Sauté mushrooms until browned.
- Add black garlic and sauté for 2-3 minutes.
- Add mushroom and black garlic sauté in a blender with stock or liquid of choice. Blend until desired purée consistency.
- Season with salt and a touch of sherry vinegar.
TO ASSEMBLE
INGREDIENTS
- Whole corvina or fillets
- Butter
- Thai Basil
- Crispy Rice
PLATING METHOD
- Pan sear Corvina fillets. Baste with butter.
- Add oyster mushroom & black garlic puréein the center of a FOH® Ellipse Sampler Plate.
- Place marinated bok choy on top of purée followed by some Thai Basil and crispy rice.
- Top with pan seared Corvina fillet.
- Garnish with extra shrimp chile paste on the FOH® Ellipse Sampler Plate saucer.
