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1 Miso steamed Kingfish

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Miso steamed Kingfish

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Ingredients

4 portion(s)

Miso paste

  • 100 g white miso paste
  • 20 g sesame oil
  • 20 g honey
  • 50 g soy bean paste
  • 10 g black garlic cloves

Eschalot oil

  • 80 g eschalot (approx. 4)
  • 80 g Grapeseed Oil

Green hahm jim dressing

  • 20 g coriander seeds
  • 20 g fresh ginger, peeled
  • 2 garlic cloves
  • 5 eschalots (approx. 120 g)
  • 50 g palm sugar
  • 1/2 bunch coriander roots (approx. 4), cleaned and trimmed
  • 4 green banana chillies
  • 2 chillies, trimmed, deseeded and cut into pieces (3 cm)
  • 125 g lime juice (approx. 4 limes)
  • 40 g fish sauce
  • 50 g Eschalot oil

Perilla and nashi pear salad

  • ice cubes, for soaking
  • water, for soaking
  • 1/4 bunch spring onions/shallots, green part only, finely sliced
  • 1 bunch perilla, seperated into small and large leaves
  • 1 nashi pear, thinly sliced and cut into lengths (7 cm)
  • 1 fresh long green chilli, deseeded and finely sliced
  • 1 fresh long red chilli, deseeded and finely sliced
  • 1 hairy melon (winter melon)
  • 1 lime, zested and juiced

Kimchi custard

  • 8 eggs
  • 4 egg yolks
  • 3 tsp lime juice
  • 125 g kimchi brine
  • 450 g pouring (whipping) cream
  • 10 g xanthan gum
  • ice, for ice bath
  • water, for ice bath
  • 2 tsp fish sauce

King fish

  • 600 g Kingfish
  • 30 g miso paste
  • 1000 g water

Spring onion pancakes

  • 1 bunch spring onions/shallots, trimmed and cut into pieces (3 cm)
  • 250 g plain flour
  • 250 g water
  • 75 g sesame oil
  • oil, for frying
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  • 6
    1h 50min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Miso paste

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

  2. 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.

    3. Eschalot oil

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

  4. 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.

    5. Green hahm jim dressing

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

  6. 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.

  7. 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.

    8. Perilla and nashi pear salad

  8. 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.

  9. 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.

    10. Kimchi custard

  10. 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.

  11. 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.

    12. Kingfish

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

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

  14. 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.

    15. Spring onion pancakes

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

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

  17. 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.

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

10

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11

Tip

This recipe was created by chef Simon Palmer, and demonstrated at the Thermomix in Australia Horizons conference. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I love Chef Simon Palmer Cant wait to try this...

    Submitted by Rachelle.Rachelle on 12. June 2017 - 12:15.

    I love Chef Simon Palmer! Can't wait to try this recipe!! Love

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