"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-29-2006, 10:44 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Miso Glazed Escolar with a Kim Chee and Ko Chu Jang Butter Sauce

I kinda stole this idea from Roy Yamaguchi . Yes, chef's do "borrow" ideas from each other all the time. Substitute butterfish(ideally), sea bass, or halibut.

Miso Glazed Escolar with a Kim Chee and Ko Chu Jang Butter Sauce

Yield: 10 Servings

Ingredients:

For the fish:
10 ea., 7 oz. Escolar or Butterfish filets, skins and bones removed
1 c. Sake
1 c. Mirin or Simple Syrup
1/2 lb. White Sugar
1/2 lb. White Miso
4 Tbsp. Ginger, minced
4 Tbsp. Lemongrass stalks (white part only), minced
Frying Oil as needed

For the butter sauce:
Basic Beurre Blanc

3 Tbsp. Fresh Lime Juice
2 Tbsp. Ko Chu Jang (Korean Chili Sauce)
4 Tbsp. Kim Chee, chopped fine

Method:

For the fish:
In a saucepan, combine the miso, mirin, sake, sugar, ginger, and lemongrass and simmer until it comes to a caramel-like color. Cool in an ice bath until the mixture is at least 50-55 degrees. In a non-reactive marinating dish or container, cover the fish with the marinade until they are completely covered, and marinate overnight or for at least 24 hours. Let the fish stand at room temp. for at least 15-20 minutes before cooking. Heat the oil in a saute pan on medium high. Add the fish and cook until just cooked though, but becareful to not overly burn the outsides of the fish. The fish will char a bit which is fine.

For the sauce:
Prepare the beurre blanc accordingly, but sub. the lime juice for the lemon juice. Right before the butter is added, whisk in the ko chu jang. After adding the butter and straining the sauce, stir in the chopped kim chee, season to taste with salt, and keep warm.

__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-29-2006, 10:53 PM   #2
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Where is the photo of the final dish? Kim chee rings a bell. A pickled cabbage? I had a Hawaiian friend that mentioned that.
__________________

__________________
amber is offline   Reply With Quote
Old 05-30-2006, 12:19 AM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Sorry, no picture. I haven't made this dish in awhile. Next time I run it I'll try and take one if I remember.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.