Steamed Wild Turbot with...Steamed Wild Turbot with Green Tea-Kombu Dashi and Shiso-Dressed Garden Turnips

An ethereal, nutrient-dense composition of gently steamed wild turbot floating in an antioxidant-rich green tea and kombu broth, finished with vibrant cold-pressed shiso oil, glazed baby turnips, and crisp sea succulents.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the shiso leaves in rolling boiling water for 5 seconds, immediately shock in an ice bath, squeeze dry, and blend on high speed with the cold-pressed oil for 2 minutes. Strain through a fine coffee filter and set aside.

2. 02

   Brew the restorative dashi: In a small saucepan, submerge the kombu and dried shiitake in 450ml of spring water. Heat gently to 60°C (140°F) and hold for 15 minutes. Remove the solids, heat the liquid to 75°C (167°F), remove from heat, steep the Sencha tea for 90 seconds, and strain through muslin. Season lightly with half of the yuzu juice and a pinch of salt.

3. 03

   Glaze the aromatics and mushrooms: Slice two of the turnips into paper-thin ribbons and mandoline the remaining two into quarters. Dry-sear the maitake clusters in a non-stick pan until lightly blistered. In a wide shallow pan, gently warm the turnip quarters in 50ml of the prepared dashi for 4 minutes until tender-crisp.

4. 04

   Steam the turbot: Lightly season the turbot fillets with fleur de sel. Arrange in a bamboo or convection steamer lined with parchment paper alongside the ginger batons. Steam at 85°C (185°F) for 6–7 minutes until the fish registers 48°C (118°F) core temperature, remaining pearlescent and succulent.

5. 05

   Plating: Place a warm steamed turbot fillet in the center of two shallow ceramic bowls. Artfully arrange charred maitake, glazed turnip quarters, raw turnip ribbons, and turnip greens around the fish. Tableside or just before serving, pour the warm tea-kombu dashi around the base, and split the broth with droplets of vibrant emerald shiso oil.