Introduction
A clear, umami-rich broth is prepared by gently simmering fresh vegetables and combining it with long-extracted kombu stock. A small amount of Korean doenjang is dissolved and carefully strained, creating a refined interpretation of traditional doenjang-guk(soybean paste soup).
Snapper from New Zealand waters is wrapped in kombu, lightly cured, and rested for an extended time to firm the flesh. It is then charcoal-grilled for aroma, and its scales are crisped with hot vegetable-infused oil to create a lifted texture and volume.
At the base of the dish sits fresh daikon slowly glazed in mirin, Shaoxing wine, and soy sauce. The snapper is placed on top, then finished with green herb oil and red chili oil for added depth and colour, and garnished with finely sliced spring onion and red chili to complete the dish with freshness and balance.
Ingredients
Snapper Dish
Ingredients
- Vegetable Clear Broth
- Kombu Broth
- Korean Doenjang
- Kombu-Cured Snapper
- Daikon Glazed in Shaoxing Wine, Soy Sauce & Mirin
- Green Herb Oil
- Red Chili Oil
- Aromatic Hot Vegetable Oil
- Fresh Chilli as dressing, finely sliced
Pear Dish
Hazelnut Sponge Ingredients
- 2 eggs
- 100 g sugar
- 5 g vanilla paste
- 100 g ground hazelnut
- 50 g oil
- 80 g flour
- 2 g baking powder
- Pinch of baking soda
- 15 g milk
Method
- Cream together butter and sugar until pale in colour and creamy.
- Add all other ingredients and mix well.
- Pour into a greased and lined baking tin. Bake at 180°C for 25 minutes until firm to touch and a knife comes out clean.
- Cool and then cut into small rounds.
- Top with stewed pear or other chopped fruit.
- Top with ice cream or place on the side.
Sichuan Pepper Ice Cream
Ingredients
- 2 L milk
- 20 g Sichuan pepper
- 500 g cream
- 375 g sugar
- 150 g invert sugar
- 400 g gelato stabilizer
- 315 g dextrose
Method
Mix all above ingredients together and add to ice cream maker as per manufacturer instructions.