Name: Steamed Sea Bream Mosaic with Fermented Chili Dashi
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 800g (1.75 lb) boneless, skinless sea bream fillets, pin-boned; 1 teaspoon (6g) Diamond Crystal kosher salt; 0.25 teaspoon (0.75g) freshly ground white pepper; 1 tablespoon (15ml) sake (junmai or honjozo); 1.5 liters (6.3 cups) filtered water; 15g (0.5 oz) kombu (dried kelp), roughly 10cm x 10cm piece; 20g (0.7 oz) katsuobushi (bonito flakes); 30g (1 oz) fermented gochujang paste (Korean red chili paste); 15g (0.5 oz) fresh ginger, finely grated; 2 cloves garlic, finely minced; 1 tablespoon (15ml) mirin (sweet rice wine); 1 tablespoon (15ml) light soy sauce (usukuchi); 1 teaspoon (5ml) rice vinegar; 1 teaspoon (5ml) toasted sesame oil; Pinch of sansho pepper (optional); 4 large green onions (scallions), white and light green parts only; 2 tablespoons (30ml) neutral oil (e.g., grapeseed, avocado); Pinch of fine sea salt; 100g (3.5 oz) fresh sea beans (samphire); 1/4 cup (60ml) rice vinegar; 1/4 cup (60ml) filtered water; 1 tablespoon (15g) granulated sugar; 1/2 teaspoon (3g) Diamond Crystal kosher salt; 5g (0.18 oz) dried dulse seaweed; 10g (0.35 oz) micro-cilantro for garnish

Magic Sous

Steamed Sea Bream Mosaic with Fermented Chili Dashi — Magic Sous