BRANDON HAYATO-GO

Seared Kinmedai Snapper & Vinegar Jelly

STARTER

5-6 PERS
timing

1h20 OR 5H20
preparation time

20 MIN
Cooking time

1 OR 5 H

INGREDIENTS

SNAPPER
2 large Kinmedai snapper fillets, with skin on (approx. 40g per serving)
DASHI
1l filtered water
20g kombu
30g dried bonito flakes

VINEGAR JELLY
450g dashi or stock
40g light soy sauce
45g mirin
45g rice vinegar
6 sheets silver gelatine, softened in cold water

FINISHING
Shiso blossoms

RECIPE DEVELOPMENT

1. DASHI
Put the kombu in filtered water and bring to 40°C. Keep at 40°C for about an hour, then remove the kombu. Alternatively, you can leave the kombu in room temperature water for 4-5 hours rather than heating it. Bring the water to a boil, skim off the foam and impurities from the top. Add the bonito flakes. Steep for 20 secs and strain through a fine strainer or coffee filter.

2. VINEGAR JELLY
Mix the dashi, soy sauce, and mirin and bring to a boil. Turn off the heat. Add the six sheets of softened gelatine and stir. Chill the vinegar-dashi mixture until set. When ready to serve, remove the jelly from the refrigerator and let it temper for about 20 mins. Break up the gelatine by either pressing through a sieve or smashing it with a fork or a whisk. If too hard, soften by adding more dashi.

FINISHING & SERVING INSTRUCTIONS
Sear the fish on the skin side, leaving the back of it raw, slice thinly. Let it cool for a couple mins before plating. Cover with the liquefied vinegar jelly mixture, finish with shiso blossoms.