Steamed Hake
English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils
Chef Jakub Baster of Yingtao | New York
Yield: 4 servings
Adapted by StarChefs | March 2025 | Photo: will blunt
INGREDIENTS
English Peas:
Canola oil
20 grams scallions
50 grams blanched English peas
10 grams pickled ramps
10 grams pickled ginger
Kosher salt
Infused Cream:
100 grams heavy cream
10 grams ginger
2 bay leaves
2 cloves garlic
Pea Purée:
100 grams cooked peas
15 grams spinach
Gastrique:
100 grams soy sauce
35 grams rock sugar
Broth:
100 grams clarified fumet
10 grams white soy sauce
5 grams fish sauce
Granulated sugar
Kosher salt
3 grams mint oil
3 grams ginge-garlic oil
To Assemble and Serve:
400 grams hake fillet
Kosher salt
Ground white pepper
Pea tendrils
METHOD
For the English Peas:
In a saucepot over medium flame, heat oil. Add scallions and sauté 2 minutes. Add peas, ramps, and ginger. Season with salt. Cook until peas are just tender. Transfer to an airtight container and refrigerate.
For the Infused Cream:
In a pot over low heat, add all ingredients. Cook 10 minutes. Strain and set aside.
For the Pea Purée:
In a Vitamix Commercial blender, add peas, spinach, and Infused Cream. Blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Gastrique:
In a pan over medium heat, combine all ingredients. Cook until mixture has reduced by sixty-percent, or desired consistency is achieved. Reduce heat and keep warm.
For the Broth:
In a large pot over low heat, combine fumet, soy sauce, and fish sauce. Season with sugar and salt. Once desired flavor is achieved, stir in oils. Reduce heat and keep warm.
To Assemble and Serve:
Remove Pea Purée from refrigerator and let come to room temperature. Bring a pot of water to a boil. On a work surface, generously season fish with salt and pepper. Transfer to a bamboo steamer and set over boiling water. Cover and steam 10 minutes, or until fish is cooked through. Set aside. On the bottom of a serving plate, spread Pea Purée. Top with cooked fish. Top with Broth followed by English Peas. Garnish with pea tendrils. Finish with a drizzle Gastrique.
