Shiitake Stuffed Steamed Striped Bass Flashed With Curry Oil Recipes

STEAMED AND CURRY FLASHED OYSTERS

Steps:

• Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
• PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
• WINE: Veuve Clicquot Champagne, Blanc de Blanc

OVEN POACHED STUFFED STRIPED BASS

Steps:

• Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
• Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
• Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
• Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
• Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
• To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
• Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
• Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
• Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

STEAMED STRIPED BASS AND SHIITAKES WITH EDAMAME

Steps:

• Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
• Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.