Blackened Seabass

Instructions

Togarashi Blackened Seabass with Lemon Grass Dashi

WHAT TO GET

Togarashi Seasoning

1 toasted Nori sheet

Zest of two oranges

1 tablespoon ginger powder

2 teaspoons granulated garlic

2 teaspoons sesame seeds

2 teaspoons poppy seeds

1 teaspoon cayenne pepper

WHAT TO DO

1.    Toast the Nori sheet in a 350-degree oven until it becomes flaky and brittle. Combine all ingredients in a food processor until fully incorporated

8 cups water

2 sheets Konbu

2 lbs House cured bacon

1 lb Lemongrass

1/2 cup Mirin

1/2 cup Light soy sauce

Kosher Salt to taste

1.    Place the dried konbu sheets in a bowl and run cold tap water over them until they become hydrated, loose.  Once hydrated put them in a sauce pan with the 8 cups of water and bring to a simmer.  Turn off the heat once they get to a simmer and let the konbu steep in the water for about twenty minutes. Remove the konbu from the pan and discard. 

2.   Now place the bacon (if you don't cure and smoke your own bacon, than some store bought slab bacon will have to do, I prefer Neuskes from Michaels) in the pan and bring to a simmer for about 30 minutes.  After 30 minutes has passed, put the lemongrass in the pan.  Bring to a simmer and then turn off the heat, let the bacon and lemongrass steep for about 20 minutes. 

3.   When the time has passed, strain the broth through a fine mesh chinois and discard the solids.  Season the broth with the mirin, soy sauce, and salt.  Keep on tasting and seasoning with equal parts mirin and soy sauce until you reach your desired level of flavor.

Ingredients
  • 1 toasted Nori sheet
  • Zest of two oranges
  • 1 tablespoon ginger powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon cayenne pepper
  • 8 cups water
  • 2 sheets Konbu
  • 2 lbs House cured bacon
  • 1 lb Lemongrass
  • 1/2 cup Mirin
  • 1/2 cup Light soy sauce
  • Kosher Salt to taste

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