Miso steamed Kingfish

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Recipe's preparation

Miso paste

Place all ingredients into mixing bowl and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 7, or until a paste forms. Transfer into a bowl and set aside until ready to use. Clean and dry mixing bowl.

Eschalot oil

Place eschalot into mixing bowl and chop 2 sec/speed 7. Scrape down sides of mixing bowl.

Insert butterfly whisk. Add oil and heat 10 min/90°C/speed "Gentle stir setting" . Strain oil through a sieve into a jug. Discard eschalots. Set aside.

Green hahm jim dressing

Place coriander seeds into mixing bowl and mill 1 min/speed 9.

Add ginger, garlic, eschalots, palm sugar and coriander roots and chop 10 sec/speed 9 or until a paste forms. Scrape down sides of mixing bowl with spatula.

Add chillies, lime juice, fish sauce and reserved Eschalot oil and pulse 2 sec/Turbo/1 time. Transfer dressing into a sealable container and set aside. Clean and dry mixing bowl.

Perilla and nashi pear salad

Place ice and water into a bowl and add spring onions/shallots. Set aside (approx. 15 minutes), until tops are curled. Drain when ready to use.

Finely slice large perilla leaves. Transfer into a large bowl. Add pears, chillies and melon. Add lime juice and toss to coat. Place into refrigerator until ready to serve. Garnish with small perilla leaves and spring onion curls before serving.

Kimchi custard

Place eggs, egg yolks, lime juice, kimchi brine, cream and xanthan gum into mixing bowl and cook 15 min/80°C/speed 2.5, then blend 10 sec/speed 5. Clean and dry mixing bowl.

Place ice and water into a bowl to create an ice bath. Transfer custard mixture into a seperate bowl and place bowl into ice bath. Add fish sauce to custard and stir to combine. Cover custard with plastic wrap and set aside.

Kingfish

Brush fish with reserved Miso paste and place onto Varoma tray.

Place water into mixing bowl and heat 8 min/Varoma/speed 1.

Place Varoma with fish in it, into position. Secure Varoma lid and steam 6-8 min/Varoma/speed 1 or until opaque in the centre. Remove fish and place onto a heatproof surface (ceramic plate). Using a kitchen blowtorch, blacken fish slightly to your liking. Transfer into a ThermoServer or other large bowl and cover to keep warm. Clean and dry mixing bowl.

Spring onion pancakes

Place spring onions/shallots into mixing bowl and chop 2 sec/Turbo/1 time.

Add flour, water and sesame oil and mix 10 sec/speed 4 or until mixture forms a batter.

Place a large frying pan over medium heat and add oil. Place tablespoons of mixture into frying pan. Fry pancakes for approx. 4 minutes (until bubbles start to form and golden underneath), flip and fry for another 4 minutes, unitl golden brown.

Serve pancakes topped with reserved Kimchi custard and green dressing with the fish and perilla salad on the side.