MARCUS BLACK BASS

Executive Chef Jason Morris says this dish showcases the fabulous texture of the black bass and the complexity of the mushroom dashi. “It’s a simple dish, but with our fresh sourcing, the ingredients speak for themselves.”

INGREDIENTS

1 black bass

A handful of pickled shimeji mushrooms

500 g dashi (1 l bonito flakes, Kombu)

Baby chives

Thinly sliced garlic

Rice vinegar

Vegetable oil/olive oil Cornstarch

INSTRUCTIONS

To make sauce

1. Hydrate Kombu in filtered water overnight; bring to 80C before removing Kombu.

2. Add bonito flakes, then filter out after roughly 20 to 30 seconds.

3. Thicken slightly with a small amount of cornstarch slurry (cornstarch and water).

4. Add pickled shimeji and chives.

To prep fish

5. Filet and score the skin side of the black bass.

6. Marinate bass with skin side down in 1 part rice vinegar and 3 parts vegetable oil with thinly sliced garlic.

To finish dish

7. Cook fish under broiler until the skin is crisp and the flesh is barely cooked through; place in sauce. (Inside of fish should be warm but not overcooked, as it will continue to cook in the warm sauce.)

8. Finish with olive oil to pearl the sauce.