Baked Basa Fillet and Beancurd Stick Braid on a Raft of Roasted Cherry Tomato; Miso Sauce and Shrimp Wrapped Vegetables

Serves 4

For the Basa Fillet and Bean Curd Stick Braid

2  basa fillets

4 dried bean curd sticks

1/2 cup white wine

2 egg whites

salt and white pepper

1 1/2 cup chicken stock

For the Cherry Tomato

1 lb cherry tomato

1/2 bunch thyme

salt and white pepper

olive oil

For the Miso Sauce

2 tbsp miso paste

1 tbsp minced garlic

2 oz butter, chilled and small diced

For Shrimp Wrapped Vegetables

24 shrimp

1/2 cup julienned sweet red pepper

1/2 cup julienned daikon radish

1/2 cup julienned spring onion

4 tbsp julienne ginger

salt and olive oil

Prepare the Basa Fillet and Bean Curd Stick Braid

Soak the dried bean curd sticks in warm water for 1 hour until soft. Cut each bean curd stick lengthwise to half.

Cut the basa fillet lengthwise to 4 pieces. Season the basa fillet and the bean curd stick with salt, white pepper and egg white.  During baking the egg white becomes a crust outside the basa and bean curd stick, holding in the juice and keeping both tender.

Use 2 pieces of basa fillets and 2 pieces of bean curd sticks to braid together.

In an ovenproof baking dish, add white wine and chicken stock.   Place the braided basa and bean curd sticks in the baking dish.  Bake in 350C oven for 10 minutes. Remove the basa and bean curd stick braid from the baking dish, keep warm.  Reserve the stock.

Prepare the Miso Sauce

Saute the minced garlic in a pot with butter.  Add miso paste.  Pour the stock from the baking dish to the pot, simmer and reduce to a thick sauce.  Whisk in the butter, a little at a time, to make a smooth, shiny sauce.

Prepare the Cherry Tomato

Bake the cherry tomatoes with thyme, salt, white pepper and olive oil on a baking sheet for 10 minutes. Remove them from the oven and remove the thyme sprigs. Keep warm.

Prepare the Shrimp and Vegetables

Cut the shrimp lengthwise along the back to a butterfly.  Use the shrimp to wrap daikon radish, sweet red pepper, spring onion and ginger together.   Season with salt and olive oil. Bake for 5 minutes seam side down.

Placing

Arrange the cherry tomato in the centre of the plate, top with basa and bean curd stick braid. Arrange the shrimp wrapped vegetables around the cherry tomato. Spoon miso sauce on the plate.

Braised Chicken Stuffed with Pork Liver, Golden Beet and Lotus Root

Serves 4

For the Chicken and Pork Liver

12 chicken drumsticks

1 lb pork liver

2 large diced onions

2 anise star

2 cardamon pods

1 tbsp Sichuan pepper

1 daikon radish

1 bunch dill

1 cup red wine

4 peeled garlic cloves

salt

2 tbsp brown sugar

flour

butter

For the Golden Beet and Lotus Root

4 golden beets

1 lb lotus root

salt and white pepper

butter

Garnish

1 lb kale

salt and white pepper

olive oil

Prepare the Chicken and Pork Liver

Combine onion, daikon radish, dill, anise star, Sichuan pepper, cardamon and salt in a pot with water.  Simmer for 45 minutes, then add the pork liver and simmer for 30 minutes.  Remove from heat and soak the pork liver in the pot for 2 hours. Cut the pork liver to finger size batons.

Debone the chicken drumsticks, stuff the pork liver batons inside the chicken drumstick.

Lightly dust the chicken drumsticks with flour, pan sear the chicken drumstick with butter until all sides are golden brown. Add onion and garlic, deglaze with red wine.

Transfer everything from the pan to a large pot, add water to cover the chicken drumstick.  Bring to a boil,  add salt and brown sugar.   Turn heat down to simmer for 30 minutes.

Remove the chicken drumstick from the stock, strain the stock, reduce the stock until it thickens to a sauce.

Prepare the Golden Beet and Lotus Root

Peel the golden beet and the lotus root.   Cut into 0.5 cm thick slices. Saute the golden beet and the lotus root in a pan with butter, season with salt and white pepper.

Prepare the kale

Julienne the kale, and saute in olive oil.  Season with salt and white pepper.

Placing

Position the kale in the centre of the plate, top with stuffed chicken drumstick, spoon sauce on the side. Arrange the golden beet and the lotus root next to the kale.

Baked Marlin and Basa Roll with Shrimp and Saffron Sauce, Sauteed Cremini Mushroom

 Serves 4

For the Marlin and Basa Roll

1 lb marlin loin

12 oz basa fillet

1 daikon radish

1 bunch chopped dill

1 egg white

4 tbsp 35% cream

1/3 cup white wine

1 cup chicken stock

salt and white pepper

For the Shrimp and Saffron Sauce

4 oz  medium diced shrimp

1 tsp saffron

1 1/2 cups cream

2 tbsp minced shallot

salt and white pepper

butter

For the Cremini Mushrooms

1 lb cremini mushroom

2 tbsp minced garlic

salt and white pepper

butter

Garnish

lemon zest and dill

Prepare the Marlin and Basa Roll

Cut the marlin loin to 4 cutlets, season with salt and white pepper.

Cut the basa fillet into chunks, season with salt and white pepper. In a blender, blend the basa fillet with egg white.  Gently fold in the cream, blend until smooth, add dill.

Peel the daikon.  With a knife, thinly slice the daikon lengthwise around the circumference of the root.

 Spread the basa puree on each daikon slice.  Roll the basa and daikon around each marlin cutlet, keeping the daikon on the outside of the roll.

Transfer the marlin and basa roll  to an ovenproof baking dish.  Add the white wine and chicken stock. Bake in 350C oven for 8 minutes, the basa will be well done, the marlin still medium. Keep warm.

Prepare the Shrimp and Saffron Sauce

Pour the stock from the baking dish into a pot.  Add shallot, reduce to half.  Add cream and reduce to thicken.  Add diced shrimp and saffron.  Whisk in the butter, season with salt and white pepper. Keep warm.

Prepare the Cremini Mushroom

Julienne the cremini mushroom. Saute the cremini mushroom and minced garlic in a pan with butter, season with salt and white pepper.

Placing

Cut the fish roll into slices. Spoon some sauce onto the centre of the plate, top with the fish roll.  Place the mushrooms on the side. Garnish with lemon zest and dill.

Pan Seared Halibut with Cherry Tomato and Basil Oil, Shrimp Stuffed Lotus Root and Sweet Pickled Yellow Pepper

Serves 4

For the Halibut

4 halibut steaks (each steak 5 oz )

1 tbsp dark miso paste

1 tbsp minced garlic

For Cherry Tomato

1 lb cherry tomato

1 bunch fresh basil

1/2 cup olive oil

2 peeled garlic cloves

salt and white pepper

For the Shrimp Stuffed Lotus and Sweet Pickled Yellow Pepper

8 oz shrimp

1 lb lotus root

12 prepared mini sweet pickled yellow pepper

salt and white pepper

butter

Prepare the Halibut 

Brush dark miso on both sides of the halibut steaks.  Sprinkle with minced garlic and olive oil, keep halibut in fridge for 30 minutes.

Sear halibut in a pan with olive oil.   Sear for 3 minutes on each side until golden brown and the fish meat starts to fall apart from the fish bone. Keep warm.

Prepare the Cherry Tomato and Basil Oil

Cut each cherry tomato in half.

Blend basil leaves, garlic and olive oil for 30 seconds, season with salt and white pepper.

Marinate cherry tomato with basil oil.

Prepare Shrimp Stuffed Lotus Root and Sweet Pickled Yellow Pepper

Blend shrimp until pureed, season with salt and white pepper.

Peel the lotus root and cut butterfly slices. Cut sweet yellow pepper top away, spoon out the seeds.

Stuff shrimp between in the centre of the butterflied lotus root.  Stuff shrimp inside sweet yellow pepper. Place a thin slice of  butter on top of lotus root and sweet yellow pepper, steam for 3 minutes. Melted butter adds flavour to the steamed food and also makes it shiny on the surface.

Placing

Position cherry tomatoes in the centre of the plate, top with seared halibut. Arrange shrimp stuffed lotus root and  sweet yellow pepper on the side.

Bean Curd Sheet and Kelp Salad on a Winter Melon Ring with Arugula Oil

Serves 4

1 lb bean curd sheet

4 oz dried kelp

4 oz red seaweed

1 oz dried black fungus

12 oz winter melon

For the Arugula Oil

2 cups arugula

1 peeled garlic cloves

1/2 cup olive oil

2 tbsp honey

4 tbsp apple cider vinegar

salt and white pepper

Preparation

Fresh bean curd sheet has a strong soybean flavour, and the taste is almost meaty, the texture al dente.

Winter melon is juicy and has a fresh, mild flavour.  After poaching, it becomes soft and melts in your mouth.

Gently season all the ingredients with salt, white pepper and olive oil.  Be careful not to over season, because this salad also has added flavour from the arugula oil.

Julienne the bean curd sheet. Blanch the bean curd in hot water for 10 minutes, strain the bean curd and marinate with salt, white pepper and olive oil.

Soak the kelp in warm water for 30 minutes, wash away the sticky liquid from the kelp’s surface.  Julienne the kelp, blanch in hot water for 10 minutes.  Strain the kelp and season with salt, white pepper and olive oil.

Soak the black fungus in hot water for 30 minutes.  Julienne the black fungus, season with salt, white pepper and olive oil.

Cut the red seaweed to 3 cm long pieces, season with salt, white pepper and olive oil.

Peel winter melon, cut into 4 slices.  Poach in simmering water for 15 minutes until al dente. Strain and season with salt, white pepper and olive oil.

Prepare the Arugula Oil

Blend arugula, peeled garlic, honey, apple cider vinegar and olive oil in a food processor for 30 seconds. Season to taste with salt and white pepper.

Placing

Position the winter melon ring on the centre of the plate, arrange the bean curd, kelp, black fungus and red seaweed in the winter melon ring. Spoon arugula oil around winter melon ring.

Pan Seared Salmon Tail with Basa Fillet and Vegetable Roll, Barley and Cornmeal Risotto

Serves 4

For Salmon Tail and Basa Fillet Roll

4 salmon tails (each one around 9 oz)

4 slices basa fillet (each slice around 1 oz)

1 oz julienned carrot

1 oz enoki mushroom

1 oz Tonghao tips (a tender Chinese green with an aromatic flavour)

sea salt and white pepper

olive oil

1 /2 cup sliced fresh ginger

For Barley and Cornmeal Risotto

1 1/2 cup barley

1/2 cup cornmeal

1/2 cup white wine

2 tbsp minced shallot

4 tbsp butter

2 tbsp grated Parmesan cheese

4 cups chicken stock

salt and white pepper

Prepare the Salmon Tail

Make several horizontal cuts across both sides of the salmon tail.  Marinate with ginger, sea salt and white pepper, keep in fridge for 30 minutes.

Pan sear salmon with olive oil in a large pan, sear around 3 minutes on each side,  until both sides have a crisp golden crust, keep warm.

Prepare Basa and Vegetable Roll

Season basa fillet with salt and white pepper. Roll the greens, carrots and enoki mushrooms with basa fillet. Steam the roll, seam side down, for 4 minutes.  Keep warm.

Prepare Risotto

Sweat the minced shallot with butter. Add barley and stir until well coated with the butter.  Add white wine and cook on medium heat until dry. Add chicken stock one ladle at a time, stirring until the stock is absorbed after each addition.  Add cornmeal and continue cooking for 8 minutes, fold in remaining butter, Parmesan cheese and season with salt and white pepper.

Placing

Ladle the risotto  in the centre of the plate, place salmon tail and basa and vegetables roll on top.

Tempura Soft Shell Crab Stuffed with Shrimp on a Bed of Green Tea Noodles, Green Tea Sauce

Serves 4

For the Soft Shell Crab Stuffed with Shrimp

4 soft shell crabs

4 oz shrimp

4 tbsp flour

1/2 cup soda water

salt and white pepper

vegetable oil (for deep frying)

8 oz fresh green tea noodles

olive oil

For the Green Tea Sauce

1 tbsp green tea power

1 cup 35% cream

1 tsp minced garlic

2 tbsp butter

salt and white pepper

For the Garnish

4 oz red seaweed

1 tbsp red wine vinegar

1 tsp minced garlic

salt and white pepper

1 tsp sesame oil

Prepare the Red Seaweed

Soak the red seaweed in cold water for 3 hours, strain and marinate with red wine vinegar, salt, white pepper, garlic and sesame oil. Keep in fridge.

Prepare the Soft Shell Crab Stuffed with Shrimp

Blend shrimp to smooth puree, season with salt and white pepper. Open soft shell crab, stuff with shrimp puree.

Mix flour with soda water to create a batter. Dip the soft shell crab in the batter, deep fry until golden brown and crispy.  Drain on paper towel, keep warm.

Blanch green tea noodles in boiling water, after the noodles are al dente, quickly strain and season with salt, white pepper and olive oil.

Prepare green tea sauce

Whisk green tea power in water to make a slurry. Boil cream with garlic in a pot, slowly whisk in green tea slurry.  Add butter to make the sauce shiny.  Season with salt and white pepper.

Placing

Arrange green tea noodles in the centre of the plate, place the crab on  top of the green tea noodles.  Spoon green tea sauce on side, garnish with red seaweed.

Pan Seared Sesame Crusted Pork Liver on a Bed of Clams and Scrambled Egg; with Apple Butter, Tofu and White Bean

Serves 4

For Pork Liver and Clam

2 1/2 lb pork liver

2 tbsp Dijon mustard

2 tbsp maple syrup

4 minced peeled garlic cloves

salt and white pepper

olive oil

2 cups whisked egg (8 eggs)

1 cup flour

1 lb baby clam

1 bunch diced spring onion

4 tbsp apple butter

For Tofu and White Bean

2 lb tofu

1 lb white bean

salt and white pepper

1/2 cup 35 % cream

4 peeled garlic cloves

olive oil

Prepare the Pork Liver

Trim the pork liver, soak in running water for 2 hours. This is essential to clean the pork well; in the end the flavour of the pork will be mild.  Cut pork liver to 1 cm thick slices, marinate with salt, white pepper, Dijon mustard, maple syrup, minced garlic and olive oil for 30 minutes in the fridge.

Dust the marinated pork liver with flour, then dip in whisked egg.   Crust with sesame seeds.  Sear the pork liver in a large pan with olive oil until golden brown on both sides (about two minutes each side).  Keep liver pink inside.  Keep warm.

Mix baby clam, whisked egg and  diced spring onion very well.  Season with salt and white pepper. Cook over gentle heat in a pan with olive oil.  The clams will be coated with egg as it cooks. Turn off heat when all the clams are coated.  Keep warm.

Prepare the Tofu and White Bean

Soak white beans overnight before cooking. Boil the soaked white beans in a large pot until they are creamy and tender.  Strain the water away.

Roast the garlic with a little olive oil in 350C oven for 15 minutes. Blend the white beans with salt, white pepper and roasted garlic.  Slowly add cream until the puree is smooth.

Cut tofu to small triangles, sear the tofu in a pan with olive oil until golden brown. Arrange the seared tofu to a small bowl, stuff with white bean puree, cover the bowl with cling film and steam for 15 minutes.

Placing

Spoon the scrambled egg and clam in the centre of the plate.  Top with pork liver,  spoon apple butter on the side of the liver. Behind the liver place the tofu and white bean.

Braised Pork Tongue with Dijon Mustard Sauce, Poached Baby Octopus and Polenta

Serves 4

For Pork Tongue with Dijon Mustard Sauce

4 pork tongues

1 chopped onion

4 slices ginger

8 peeled garlic cloves

1 cup red wine

2 tbsp Dijon mustard

salt and white pepper

For Baby Octopus and Polenta

1 lb baby octopus

1 bunch spring onion

4 slices ginger

4 peeled garlic cloves

1/8 cup red yeast rice

2 tbsp red wine vinegar

2 tbsp brown sugar

2 salt

2 tbsp olive oil

1 1/2 cup cornmeal

butter and white pepper

4 tbsp grated Parmesan cheese

2 tbsp butter

For Vegetables

1 cup julienned cabbage

1 cup julienned carrot

1/3 cup dried black fungus

salt and white pepper

olive oil

Prepare the Pork Tongue

Clean and trim the pork tongue.  Blanch the pork tongue in  large pot with hot water for 5 minutes, strain the tongue and wash with running cold water for 5 minutes.

Combine onion,  ginger,  garlic, red wine, salt in a pot.  Place the tongue in the pot.  Add water to cover the tongue and heat just to a boil.  Turn the heat down to braise for 2 hours. Transfer everything from the pot to a large bowl.  After cooling down, move the bowl to fridge for 12 hours.

On the second day, slice the tongue. Heat Dijon mustard in a pot with 2 cups of stock from braised tongue. Arrange sliced tongue in the pot.  Simmer for 20 minutes until the stock starts to thicken.  Season with salt and white pepper.

Prepare Baby Octopus and Polenta

In a large pot bring 4 cups of water to a boil.  Slowly whisk in corn meal.   Simmer for 30 minutes.  Add butter and grated Parmesan cheese, season with salt and white pepper.

Combine red yeast rice, spring onion, ginger, garlic, salt, brown sugar and red wine vinegar in a large pot.  Add 2 cups of water and boil for 30 minutes. Turn the heat down to simmer.  Add the baby octopus poach for 8 minutes. Remove baby octopus from the pot, season with olive oil.

For the Vegetables

Soak dried black fungus in hot water for 1 hour, washing away wood slivers.  Julienne the black fungus.

Sweat the cabbage, carrot and black fungus in a large pan with olive oil. After the vegetables start to wilt, season with salt and white pepper. Keep warm.

Placing

Make a bed with the vegetables in the centre of the plate.  Arrange the sliced tongue on top of the vegetables.  Spoon Dijon mustard sauce on the side of the tongue.

Spoon polenta behind the tongue, topping with baby octopus.

Stir Fried Shimeje Mushroom with Mustard Leaves, Bean Curd Sheet and Lima Bean Croquette on a Bed of Japanese Eggplant, Curry Sauce

Serves 4

For the Shimeje Mushroom and Mustard Leaves

1lb shijeme mushroom

1 1/2 lb mustard leaves

1 cup julienned onion

2 tbsp butter

2 tbsp minced garlic

3 tbsp sherry

sait and white pepper

olive oil

For Bean Curd and Lima Bean Croquette

2 cups julienned bean curd sheet

2 cups lima beans

4 tbsp small diced smoked gouda cheese

1/2 cup whisked egg (about 2 eggs)

For the Eggplant

4 Japanese eggplant

2 tbsp minced garlic

sesame oil

sea salt and white pepper

For the Curry Sauce

2 tbsp curry power

4 tbsp diced onion

2 tbsp minced fresh ginger

1 tbsp minced garlic

1 1/2 cup coconut milk

salt and olive oil

Prepare the Bean Curd Sheet and Lima Bean Croquette

Soak the Lima bean over night. Boil Lima bean in a large pot until tender. Blend to a puree in a blender. Add small diced smoked gouda cheese, egg, salt and white pepper to the Lima bean puree, mix well.  Let rest in the fridge for 30 minutes for the flavours to infuse.  Use a small cookie scoop to make balls one by one.  Crust each ball with julienned bean curd sheet.

Deep fry the balls until the outside is crispy but inside is still moist.  Remove from oil and drain on paper towel.  Keep warm.

Cross – cut the eggplant.  Sear in sesame oil with garlic to brown.  Season with sea salt and white pepper.

For Curry Sauce 

Sweat onion,  garlic and ginger with olive oil in a small pot.  After the onion caramelizes, add curry power and coconut milk.  Simmer for 10 minutes, season with salt. Keep warm.

For the Shimeje Mushroom and Mustard Leaves

Caramelize the onion and garlic in a large pot with butter.  Add shimeje mushroom and stir until browned.  Add sherry, season with salt and white pepper.

Stir fry mustard leaves in a large pan with olive oil.  After the mustard leaves start to wilt, season with salt and white pepper.

Placing

Place the eggplant in the centre of the plate.  Arrange the croquette on top of the eggplant.  Spoon curry sauce beside.  Arrange the mustard leaves on the plate, top with shimeje mushroom.