Recipes
Photo by WGBH
Masaharu Morimoto's Red Snapper 2-Ways with Garden Vegetables
Episode 909-Cooking on the Fly: Lightly Cooking Fish
Serves 4
Ingredients
1 snapper fillet
Szechwan pepper, ground, to taste
Naturally brewed organic soy sauce to taste
Olive oil to taste
1 ounces blue cheese, cut into 1/2-inch pieces
Cherry tomato, halved
Radish, washed and thinly sliced
Patty pan squash, halved
Baby romaine leaves
Purple cauliflower, cut into florets
Green cauliflower, cut into florets
Black beans, cooked
Brussels sprouts, cut into 1/2-inch pieces
Chives, cut into 1-inch lengths
Orchid flower
Fleur de sel
1 whole snapper
Food color, orange and green
Directions
1. In a medium sauce pan, bring water to a boil and season liberally with salt. Submerge fish in water for 2 seconds then place in ice bath to stop cooking. Torch skin until lightly golden brown. Allow to cool.
2. Cut fish into 1/4-inch slices and place in a medium bowl. Add Szechwan pepper, soy sauce, olive oil and blue cheese. Gently mix with chopsticks.
3. Brush orange food coloring on head and tail of whole fish. Press fish into white dish cloth to make an imprint. Using green food coloring, paint sides of fish. Place cloth on serving platter.
4. Arrange seasoned fish and assortment of vegetables on platter. Sprinkle with fleur de sel and drizzle with olive oil and soy sauce to taste.
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