Gold spotted seabass with fermented baby radish, ginger garlic oyster mushrooms & bok choy.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary and FOH.
FERMENTED BABY RADISH
INGREDIENTS
- Baby Radish
- Shrimp Chili Paste
METHOD
- Ferment in shrimp chili paste.
- Store in a jar and store in a dark cool place for 5-7 days.
- Or ferment with an alternative water brine for a week.
GINGER GARLIC MUSHROOM & BOK CHOY
INGREDIENTS
- 2 ea. Oyster Mushrooms
- Ginger, roughly chopped
- Garlic, roughly chopped
- 4 small Bok Choy
METHOD
- Sauté oyster mushrooms until browned.
- Add garlic, ginger, and bok choy.
- Sauté for 1 minute and remove.
TO ASSEMBLE
INGREDIENTS
- Gold Spotted Seabass
- Green Radish, micro planed
- Thai Basil
- Fermented Baby Radish
PLATING METHOD
- Lightly pan sear seabass. Reserve.
- Place bock choy, oyster mushrooms, and seared seabass on a FOH® Teardrop Plate.
- Garnish with green radish, Thai basil, and fermented baby radish.
