Gold Spotted Seabass

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

  1. Ferment in shrimp chili paste.
  2. Store in a jar and store in a dark cool place for 5-7 days.
  3. 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

  1. Sauté oyster mushrooms until browned.
  2. Add garlic, ginger, and bok choy.
  3. Sauté for 1 minute and remove.


TO ASSEMBLE

INGREDIENTS

  • Gold Spotted Seabass
  • Green Radish, micro planed
  • Thai Basil
  • Fermented Baby Radish

PLATING METHOD

  1. Lightly pan sear seabass. Reserve.
  2. Place bock choy, oyster mushrooms, and seared seabass on a FOH® Teardrop Plate.
  3. Garnish with green radish, Thai basil, and fermented baby radish.