Steamed Wild Halibut in...Steamed Wild Halibut in Clarified Shiso-Kombu Consommé

An ethereal, nutrient-dense composition of pristine wild halibut gently steamed over aromatic kelp, served in an antioxidant-rich dashi consommé accented with crisp sea beans and cold-pressed shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the aromatic oil, blanch 8 shiso leaves in boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend on high with 45ml cold-pressed grapeseed oil for 2 minutes. Strain through a coffee filter to yield a brilliant emerald oil.

2. 02

   Submerge the kombu and dried shiitake in 500ml spring water. Heat slowly over low heat to 60°C (140°F) and hold for 20 minutes to extract umami without bitterness. Remove kombu and shiitake, clarify the broth through ultra-fine cheesecloth, and season subtly with fresh yuzu juice.

3. 03

   Season the halibut pavés lightly with flaky sea salt. Line a gentle bamboo steamer with the remaining 4 fresh shiso leaves, place the halibut fillets on top, and steam over simmering water at 80°C (175°F) for 6–7 minutes until the core reaches 48°C (118°F) for a succulent, silky flake.

4. 04

   Warm the blanched sea beans and roll the shaved daikon ribbons into loose rosettes.

5. 05

   To plate, position a steamed halibut fillet in the center of two shallow, heated ceramic bowls. Artfully arrange the daikon rosettes and bright sea beans around the fish.

6. 06

   Gently ladle the hot, clarified kombu consommé around the halibut at table side, finishing with droplets of the vivid green shiso oil on the surface of the broth.