Soy-Cured Hiramasa
Sorrel Sauce, Koshihikari Rice, Black Garlic, Wood Ear Mushrooms, Artichoke Broth, Shiso Oil
Chef Sarah Hsieh of The Modern | New York
Yield: 4-6 portions
Adapted by StarChefs | january 2023
INGREDIENTS:
Soy-Cured Hiramasa:
1000 grams soy sauce
300 grams sugar
40 grams salt
1 loin hiramasa, skin removed
Sorrel Sauce:
225 grams cooked artichokes
1 egg yolk
10 grams Dijon mustard
150 grams green sorrel leaves
230 grams olive oil
Artichoke Broth:
100 grams olive oil
50 grams thinly sliced shallots
50 grams thinly sliced garlic
50 grams thinly sliced scallions
200 grams thinly sliced cooked artichokes
2 cloves black garlic
100 grams white wine
225 grams tomato water
1 liter oat milk
15 grams white soy
5 grams thyme
5 grams tarragon
1 bay leaf
Salt
Black pepper
Lemon juice
Koshihikari Rice:
200 grams Koshihikari rice, rinsed
To Assemble and Serve:
Black garlic paste
Salt
Lemon juice
20 grams wood ear mushrooms, quickly sauteed and chopped
20 grams celtuce, diced
1 shiso leaf, finely chopped
Nasturtium leaves
Shiso oil
Burnt citrus powder
METHOD:
For the Soy-Cured Hiramasa:
In a large mixing bowl, combine soy, sugar, salt, and 1000 grams water. Whisk until sugar and salt have fully dissolved. Add 1000 grams ice. Pour into a deep hotel pan. Submerge hiramasa in the brine and let cure 20 minutes. Place fish on a wire rack and let air dry 1 hour in the refrigerator. Divide into 50-gram portions.
For the Sorrel Sauce:
In a Vitamix blender, purée artichokes, egg yolk, and mustard. Add sorrel and continue to blend. Slowly stream in oil to emulsify sauce. Season with sugar and salt. Strain through a chinois and chill over an ice bath. Transfer to a nonreactive container and refrigerate.
For the Artichoke Broth:
In a stockpot over medium heat, combine oil, shallots, garlic, and scallions. Cook until alliums are lightly caramelized. Add artichokes and black garlic. Sweat until tender. Deglaze pot with white wine and reduce until liquid is nearly evaporated. Add tomato water and bring to a boil. Add oat milk and white soy. Reduce heat and simmer 15 minutes. Remove from heat and add thyme, tarragon, and bay leaf. Let steep 5 minutes. Pass broth through a chinois. Season with salt, pepper and lemon juice. Set aside.
For the Koshihikari Rice:
In a small stockpot over medium high heat, combine rice and 200 grams water. Cover pot and bring to a boil. Reduce heat and let simmer 15 minutes. Remove from heat, keep covered, and let sit 10 minutes.
To Assemble and Serve:
Prepare a circulator with clarified butter and heat to 56°C. Heat a steel pan over high heat. Once hot, add oil. Place Soy-Brined Hiramasa in the pan and sear until golden brown on one side. Transfer fish to the prepared circulator and cook in butter 10 minutes. Brush with a thin layer of black garlic paste. Season with lemon juice and fleur de sel. Set aside. In a mixing bowl, combine mushrooms, celtuce, shiso, 75 grams Sorrel Sauce, and 75 grams Koshihikari Rice. Season with salt and lemon juice. Transfer 1 spoonful of the mixture to the side of a small serving bowl. Place 1 portion Soy-Brined Hiramasa directly next to the rice. Garnish with nasturtium leaves, shiso oil, and burnt citrus powder. Tableside, pour Artichoke Broth over the fish.
