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FEATURED RECIPES

Red Snapper With Koji Butter

Chef Charles Zhou

Poached Red Snapper with Koji Butter & Brussel Sprouts

Courtesy of Executive Sous Chef Charles Zhuo of Barley Swine in Austin Texas.
Please note that most pantry items such as misos and vinegars are all housemade at Barley Swine, therefore recipe might not be completely replicable.

INGREDIENTS

For The Snapper:

  • 2 oz. Gulf Red Snapper Filet
  • – Filet is brined (7% Salt, 5% Sugar for 4 hrs) and poached in olive oil at 65 degrees Celsius for 8.5 mins
  • 1.5 oz. Koji Butter (Recipe Follows)
  • 10g Brussels Sprouts, Roasted in Butter
  • 8g Radish Condiment (Recipe Follows)
  • 3g Toasted Marcona Almonds
  • 1g Micro Radish Sprouts, Dressed in Lemon Juice

DIRECTIONS

  1. Poach Fish. While fish is cooking, roast brussels sprouts.
  2. Spoon onto plate, plate brussels sprouts, radish condiment, and almonds, rest cooked fish, place fish on top of veg, pour Koji Butter around around the fish and garnish with radish sprouts.

INGREDIENTS

For The Koji Butter:

  • 100g Butter
  • 100g Koji
  • 400g Fish Stock, Infused with Tarragon
  • 70g Lemon Juice
  • 150g Butter, Cubed
  • 70g *Miso *We use House made Miso but store bought is also fine, adjust amount according to salt content of miso
  • 1.2g Xanthan Gum

DIRECTIONS

  1. To make Koji, rinse rice and oak in water for 8 hrs. Drain well and steam for 1 hr.
  2. Cool steamed rice to below 30 degrees Celsius, inoculate with aspergillus oryzae spores. incubate at 30-35 Degree Celsius for 72 hrs. They should be fragrant and crumbles to the touch.
  3. Toast Koji in butter until foamy. Add tarragon infused fish stock. Bring to simmer and kill heat.
  4. Blend into Koji Stock lemon juice, cubed butter and miso on high until smooth and emulsified.
  5. Add Xanthan Gum to stabilize. Strain through chinoise.

INGREDIENTS

For The Radish Condiment:

  • 80g Watermelon Radish, julienned
  • 10g Salt
  • 10g Olive Oil
  • 5g Lemon Oil (we use house made infused oil but store bought is also fine)
  • 10g Green Onion, sliced thin
  • 1/2 clove Garlic, micro-planed

DIRECTIONS

  1. Add salt to julienned radish, and let sit for 20 minutes
  2. Strain out water that has leeched out.
  3. Combine radish with the rest of ingredients. Reserve.

Photographed by Richard Casteel. 

Learn more about Executive Sous Chef Charles Zhuo at his Chef’s Roll Profile HERE.
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