Crispy-Scale Amadai with Matsutake...Crispy-Scale Amadai with Matsutake Dashi and Finger Lime

An exquisite study in texture and aroma, featuring tilefish crisped via the Japanese uroko-yaki technique, resting in an aromatic matsutake mushroom and kombu consommé, finished with shiso oil and citrus caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch fresh shiso leaves in rolling boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend on high with 100 ml grapeseed oil until heated to 60°C. Strain through a coffee filter overnight to yield a vibrant emerald shiso oil.

2. 02

   Infuse the dashi: Combine 800 ml filtered soft water with the kombu in a saucepan. Heat gently to 60°C over 25 minutes, then remove kombu. Add sliced matsutake mushrooms and bring liquid to 85°C. Turn off heat, add katsuobushi, allow to steep undisturbed for 4 minutes, then pass through a fine chinois lined with cheesecloth.

3. 03

   Season the broth: Return the clear matsutake dashi to low heat, season with usukuchi soy sauce and hon-mirin. Keep warm at 70°C without letting it boil.

4. 04

   Dry and temper the fish: Place fish fillets skin-side up on paper towels for 30 minutes in the refrigerator to ensure the scales are moisture-free. Season flesh side with fine salt.

5. 05

   Execute Uroko-yaki (blossom the scales): Place fillets scale-side up on a wire resting rack set over a heatproof basin. Heat 300 ml grapeseed oil to 195°C. Systematically ladle the hot oil directly over the scales; the scales will stand erect and instantly puff into crisp, translucent petals.

6. 06

   Finish the fish: Transfer fillets flesh-side down onto a non-stick pan over medium-low heat with a brush of butter or oil for 90 seconds until the flesh is barely opaque and tender (core temperature 48°C). Keep scales strictly dry and crunchy.

7. 07

   Plate and assemble: In four pre-warmed shallow ceramic bowls, arrange a delicate mound of sliced matsutake. Perch an Amadai fillet crisp-side up on top. Scatter fresh finger lime pearls across the crisp scales. Ladle the hot matsutake dashi tableside into the bowl base, finishing with drops of emerald shiso oil.