Yellow Mouth Corvina

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

  1. Blend dehydrated shrimp and Chinese dry chiles.
  2. Add oil until paste has desired sauce consistency.
  3. Add fish sauce, chopped ginger, and XO sauce. Pulse.
  4. Let the shrimp chile paste sit out overnight or for a few days. Refrigerate.
  5. Snap individual leaves off of bok choy.
  6. 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

  1. Sauté mushrooms until browned.
  2. Add black garlic and sauté for 2-3 minutes.
  3. Add mushroom and black garlic sauté in a blender with stock or liquid of choice. Blend until desired purée consistency.
  4. Season with salt and a touch of sherry vinegar.


TO ASSEMBLE

INGREDIENTS

  • Whole corvina or fillets
  • Butter
  • Thai Basil
  • Crispy Rice

PLATING METHOD

  1. Pan sear Corvina fillets. Baste with butter.
  2. Add oyster mushroom & black garlic puréein the center of a FOH® Ellipse Sampler Plate.
  3. Place marinated bok choy on top of purée followed by some Thai Basil and crispy rice.
  4. Top with pan seared Corvina fillet.
  5. Garnish with extra shrimp chile paste on the FOH® Ellipse Sampler Plate saucer.