Gold Spotted Seabass

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.
To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



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 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.

#FOH #worksharpculinary

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