Sea Bass & Potato Chip Katsu with Radish-Cucumber Sunamono
Recipe by Chef Michael Voltaggio
Sea Bass & Potato Chip Katsu
Ingredients
- Equipment: tortilla press
- 2 (4-ounce) portions Pier 22 Seafood CO. Chilean Sea Bass
- 1 cup mirin
- 1 cup tamari soy sauce
- 2 cups panko
- 2 cups kettle-style potato chips
- 4 eggs, whisked into an egg wash
- 1 cup cornstarch
- 1 cup rice flour
Method
- Marinate the sea bass in the mirin and tamari soy sauce for 1 hour. Remove from the marinade and pat dry with paper towels.
- Slice the fish into 4 medallions. Gently press between sheets of parchment paper to create thin Milanese-style cutlets.
- Grind the potato chips in a food processor until they resemble the panko. Mix the potato-chip crumbs with the panko.
- Combine the rice flour and cornstarch. Bread each fish cutlet using the standard breading procedure: flour mixture, egg wash, then crumbs.
- Shallow-fry in frying oil until golden brown.
Katsu Sauce
Ingredients
- 1 Granny Smith apple, peeled and thinly sliced
- 1 onion, thinly sliced
- 1 tablespoon grated ginger
- 1 clove garlic, smashed
- 1/2 cup dashi
- 1/2 cup Stanislaus Il Mullino Divino Tomato Sauce from the Bella Bello portfolio
- 2 tablespoons fish sauce
- 1/2 cup tamari soy sauce
- 1/2 cup light brown sugar
- 1/2 cup seasoned rice vinegar
- 1 tablespoon curry powder (Vadouvan preferred)
- 2 tablespoons Dijon mustard
Method
- Sweat the apple, garlic, ginger, and onion in a pot until translucent.
- Add the brown sugar and curry powder, followed by the dashi and tomato passata.
- Add the rice vinegar, Dijon mustard, and tamari soy sauce. Simmer for 20 minutes.
- Blend until smooth.
Ocean Ranch Dressing
Ingredients
- 200g Shamrock Farms Buttermilk
- 400g sour cream
- 20g bonito flakes
- 5g salt
- 5g nori powder, plus more for dusting the plate
- 25 Dijon mustard
- 50g yuzu juice
Method
- Blend the buttermilk, bonito flakes, and Dijon mustard in a high-powered blender.
- Pour into a bowl and whisk in the remaining ingredients.
Radish-Cucumber Sunamono
Ingredients
- 1 daikon radish, cut into noodles using a spiralizer or vegetable sheeter
- 2 Persian cucumbers, thinly sliced
- 1/4 cup seasoned rice vinegar
- 1/4 cup tamari soy sauce
- 1/4 cup mirin
- 1 teaspoon toasted sesame seeds
- 1 bunch scallions, sliced
Method
- Combine the tamari soy sauce, rice vinegar, and mirin.
- Season the vegetables with the dressing immediately before plating.
To Plate
- Place the fried fish on the plate and arrange the sunamono on top.
- Drizzle the fish with ocean ranch dressing and katsu sauce. Finish with a dusting of nori powder.
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