Roasted Sea Bass, Pickled Shiitakes, Chili & Kombu
- 3” by 3” piece of kombu
- Olive oil, as needed
- 4 cups shiitakes, stemmed, thinly sliced
- Kosher salt as needed
- 1 small fresno chili, sliced thin
- Salt for seasoning
- 2 cups tamari
- 2 cups rice vinegar
- cups 2 kombu broth
- 1 cup mirin
- ½ cup honey
- ½ lemon juice
- 4 five-ounce sea bass filets,
- Sauteed greens, recipe follows
- ½ cup scallions, sliced
- 1 tablespoon toasted sesame seeds
Simmer kombu gently in 4 cups water for 25 minutes. Strain, reserve broth and cool. Slice thinly; set aside. Heat 2 tablespoons oil in a large saute pan and cook shiitakes on high heat until tender. Season gently with salt and add chilies. Remove from heat.
In a small sauce pot, combine all remaining liquids and warm to dissolve honey and meld ingredients. Add kombu. Combine shiitakes and liquid; keep warm.
Heat 2 tablespoons oil in a hot pan until very hot, sear fish to ensure a nice crust and flip. Place sautéed greens on a platter. Place fish atop. Dress with shiitakes, kombu and a few drops of the pickling liquid. Drizzle with olive oil to create a broken dressing and garnish with scallion and sesame seeds.
To prepare greens: Slice cleaned and stemmed dark greens such, as collards, swiss chard or kale, into half-inch ribbons. In a hot pan, heat about 2 tablespoons of olive oil until warm. Add 1 clove of sliced garlic and season with a pinch of salt. Cook over medium heat until garlic is fragrant and golden. Add greens and cook until wilted and turn bright green. Season with salt.
Chef Gregory Gourdet, Departure, Portland, Oregon