Tapioca Chips, Smoked Catfish, and Kimchi Cucumbers
Appetizers | Pan-Asian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
1
Description
This recipe was shared with us by a chef from a popular American restaurant for the festival menu 'O2'.
Ingredients
- Tapioca - 2.1 oz
- Fish Oil - 17 fl oz
- Whole egg - 0.7 oz
- Safflower Oil - 8 fl oz
- Meyer Lemon Juice - 0 fl oz
- Mustard Greens - 0.7 oz
- Garlic - 3.5 oz
- "Dry Hondashi Broth" - 0.2 oz
- Catfish - 1 piece
- Smoked Catfish Skin - 2.1 oz
Step by Step guide
Step 1
Dissolve 100 grams of salt in 1 liter of water.
Step 2
Soak the catfish fillet in the salt solution for 30 minutes.
Step 3
Smoke the catfish to 122°F using a hot smoking method.
Step 4
Bring the fish stock to a boil, add the smoked catfish skin, and blend until smooth.
Step 5
Prepare the tapioca in boiling water and let it steep until ready. Mix with the broth and catfish mixture.
Step 6
Spread the tapioca mixture evenly on a silicone mat and dry it in a warm place.
Step 7
Fry in hot oil, drain on a towel, and store in a tightly sealed container.
Step 8
Prepare the sauce from roasted garlic. Roast the garlic in its skin until done at 356°F.
Step 9
Blend the garlic, yolk, salt, sugar, fresh lemon juice, mustard, and hondashi. Slowly pour in 200 grams of sunflower oil while mixing. The sauce is ready.
Step 10
Slice the pickled cucumbers into 2 mm thick slices. Add chili pepper, 50 grams of sunflower oil, kimchi sauce, and let marinate for 1 hour.
Step 11
Slice the smoked catfish. Mix with the garlic sauce and kimchi cucumber slices.
Step 12
Add green onions and pickled onions.
Step 13
Serve on the tapioca chip and fish skin.
Step 14
Top with a mix of fresh herbs. Serve.
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