Yellow Mouth Corvina with Work Sharp Culinary and Chef's Roll

Yellow Mouth Corvina with Work Sharp Culinary and Chef's Roll

Yellow Mouth Corvina

Shrimp Chile Paste Marinated Bock Choy | Crispy Rice | Mushroom & Black Garlic Purée

MARINATED BOK CHOY

INGREDIENTS

Shrimp Chili Paste 2 c Dehydrated Shrimp 2 c Chinese Dry Chiles 1 tbsp Fish Sauce 3-4 inch Ginger, rough chop 1 tbsp XO Sauce Oil 9 small Bok Choy

METHOD

  1. Blend dehydrated shrimp and Chinese dry chiles.
  2. Add oil until paste has desired sauce consistency.
  3. Add fish sauce, chopped ginger, and XO sauce. Pulse.
  4. Let the shrimp chile paste sit out overnight or for a few days. Refrigerate.
  5. Snap individual leaves off of bok choy.
  6. Toss with shrimp chili paste.

OYSTER MUSHROOM & BLACK GARLIC PURÉE

INGREDIENTS

2 c Oyster Mushrooms, or variety of choice 3-4 cloves Black Garlic Stock or Liquid of Choice Salt, to taste Sherry Vinegar

METHOD

  1. Sauté mushrooms until browned.
  2. Add black garlic and sauté for 2-3 minutes.
  3. Add mushroom and black garlic sauté in a blender with stock or liquid of choice. Blend until desired purée consistency.
  4. Season with salt and a touch of sherry vinegar.

TO ASSEMBLE

INGREDIENTS

Whole Corvina or Fillets Butter Thai Basil Crispy Rice

PLATING METHOD

    1. Pan sear Corvina fillets. Baste with butter.
    2. Add oyster mushroom & black garlic purée in the center of a FOH® Ellipse Sampler Plate.
    3. Place marinated bok choy on top of purée followed by some Thai Basil and crispy rice.
    4. Top with pan seared Corvina fillet.
    5. Garnish with extra shrimp chile paste on the FOH® Ellipse Sampler Plate saucer.

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