Press-Telegram (Long Beach)

Chef Doctulero's sake kasu sea bass with sushi rice, red pepper relish and spinach

- Source: Mike Doctulero, executive chef and owner of Mah Jongs with Chef Mike, Costa Mesa Source: Doctulero Source: Doctulero

Yield: 4 servings INGREDIENT­S

1/4 cup sake kasu; see cook's notes

2 cups water

4(5-6ounces each) fillets Chilean sea bass or other firm-flesh fish

4 cups cooked sushi rice; recipe below

Red pepper relish; recipe below

4 tablespoon­s olive oil, divided use

8cups clean spinach, thick stems removed

Salt and freshly ground pepper to taste

Cook's notes: Sake kasu is the lees (residual yeast) left over from sake production. It is sold at many Asian markets and online. If desired, substitute white miso (sold at natural food stores, Japanese markets and some supermarke­ts).

PROCEDURE

1. In a large, nonreactiv­e bowl, combine sake kasu and water (you may need to work it in with your hands to dissolve it). Add fish and marinate, covered in refrigerat­or, 4-6 hours.

2. Prepare sushi rice and red pepper relish.

3. Preheat oven to 450 degrees. In a hot, large, deep, nonstick, ovenproof skillet, heat half of oil on high heat. Remove fish from marinade. Sear both sides of fish, browning the surface, then bake in preheated oven 6-8minutes or until just cooked through (time varies depending on thickness of fish).

4. Heat remaining olive oil in large, deep skillet. Add spinach and cook, tossing frequently, until leaves are soft and wilted. Season with salt and pepper. Place spinach and sushi rice on 4 dinner plates. Remove fish from oven; place on plates. Add about 4 tablespoon­s of relish on each plate and serve.

Red pepper relish

Yield: About 2 cups INGREDIENT­S

2red bell peppers, stems and seeds removed, cut into 1/4-inch dice

1 green or red jalapeño, stem and seeds removed, cut into 1/4-inch dice; see cook's notes

1 cup sugar

1whole (small) lemon, cut into 4pieces, any seeds removed

1 cup water

1 cup seasoned rice wine vinegar

Cook's notes: Doctulero uses a fresh Fresno chile; they are bright red and shaped very much like a jalapeño. Many supermarke­ts with large produce sections stock them. If you prefer more spicy heat, increase the amount of jalapeño.

PROCEDURE

1. Place all ingredient­s into a large, deep, nonstick skillet. Simmer slowly on medium-low heat until sugar dissolves, stirring occasional­ly, until mixture reduces to a marmalade consistenc­y, about 20-30 minutes. Remove lemons.

Sushi rice

Yield: 4-6 servings INGREDIENT­S

2cups raw Japanese sushi rice (such as Nishiki) Water

1/4 cup seasoned rice vinegar

Cook's notes: Be sure to use seasoned rice vinegar rather than plain rice vinegar. Seasoned rice vinegar contains sugar (sometimes corn syrup) and salt.

PROCEDURE

1. Rinse the sushi rice in a strainer or colander under cold running water until it runs clear. Drain. Place in rice cooker; add water to 1 inch above the top of the rice; cover and cook. Allow it to rest 10minutes.

2. Transfer rice to a large, shallow bowl; using a diagonal slicing motion, gently cut into rice with a wooden paddle (use a shallow wooden spoon if you don't have a paddle). Pour seasoned rice vinegar over top of rice. “Cut” rice with paddle several times to evenly distribute vinegar, taking care not to mash or flatten the rice. If you mix too much, the grains can break down and become a bit gluey instead of having the proper sticky texture. Gently turn rice over from time to time with paddle so it cools evenly.

Mina's tartare of ahi tuna

Yield: 4-6 servings

INGREDIENT­S

1pound sashimi-grade ahi tuna loin, free of sinew

1Asian pear; see cook's notes

1 tablespoon lemon juice

1 to 1 1/2 tablespoon­s sesame chile oil, divided use

2 tablespoon­s ancho chile powder, divided use; see cook's notes

1-2 green jalapeños, veins and seeds removed, cut into 1/8-inch dice, see cook's notes

1-2 red jalapeños (often labeled Fresno chiles), veins and seeds removed, cut into 1/8-inch dice

Leaves from 1/4 bunch fresh mint, cut into thin, crosswise strips 6tablespoo­ns pine nuts, toasted, cooled; see cook's notes

1 large egg yolk

3/4 tablespoon minced garlic

1 1/2 tablespoon­s salt

8slices country white bread, toasted, crusts removed, each cut into half diagonally

Cook's notes: Asian pears are sold at supermarke­ts with large produce sections. The variety that is most common is almost spherical and has very light, yellowishb­rown to russet-colored skin. They are crunchy like a super crisp apple.

Use caution when working with fresh chiles. Wash work surface thoroughly upon completion and do not touch eyes or face. I like to start with 1green jalapeño and 1red (Fresno) jalapeño. They vary greatly in their spicy heat; sometimes they are so mild they almost taste like bell peppers. In the final step, I taste the mixture and add more jalapeños if needed.

A little chile powder is dusted onto the plate after the tartare is arranged. Place the powder in a small sieve and shake handle back and forth over plate for a little powder to fall in a fine dust.

To toast pine nuts, place in small skillet on medium heat. Shake handle frequently to redistribu­te nuts, keeping an eye on them because they can burn easily. Toast until golden and remove from skillet. Cool.

PROCEDURE

1. Put 4-6serving plates in refrigerat­or to chill. Cut tuna into 1/4-inch cubes and place in medium bowl; cover and chill. Peel, core and cut Asian pear into 1/4-inch dice; place in bowl of cold water with 1 tablespoon lemon juice.

2. Add chile sesame oil to ahi and toss, starting with 1tablespoo­n. Add 1tablespoo­n ancho chile powder and toss. Taste; add an additional 1/2 tablespoon of sesame chile oil if needed to suit your taste (remember that there are more chiles added in next step, and a fine dusting of ancho chili powder as a garnish).

3. Drain pear and pat dry. In large bowl, toss ahi mixture with pear, chiles, mint (reserve some for garnish), pine nuts, egg yolk, garlic and salt. Taste and adjust seasoning if needed. Divide between 4-6chilled plates, patting mixture into a triangular or rectangula­r shape using the back of a spoon. Dust very lightly with a little ancho powder (see cook's notes). Place toast on each plate, garnish with mint and serve immediatel­y.

 ?? PHOTO BY CURT NORRIS ?? Chef Mike Doctulero's recipe for sea bass uses sake kasu, the residual yeast left over from sake production, in a simple marinade. A quick sear and six-eight minutes in the oven are all the cooking needed.
PHOTO BY CURT NORRIS Chef Mike Doctulero's recipe for sea bass uses sake kasu, the residual yeast left over from sake production, in a simple marinade. A quick sear and six-eight minutes in the oven are all the cooking needed.
 ?? PHOTO BY CURT NORRIS ?? No cooking at all is necessary for chef Michael Mina's tartare of ahi tuna, made with sashimi-grade fish, pine nuts, Asian pear and various chiles.
PHOTO BY CURT NORRIS No cooking at all is necessary for chef Michael Mina's tartare of ahi tuna, made with sashimi-grade fish, pine nuts, Asian pear and various chiles.

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