Sichuan Chili Oil-Poached Sablefish...Sichuan Chili Oil-Poached Sablefish with Fermented Plum Emulsion

Succulent sablefish gently poached in aromatic Sichuan peppercorn oil, balanced by a tart, buttery fermented plum emulsion and crowned with crisp lotus root.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan, combine grapeseed oil, Sichuan peppercorns, Tianjin chiles, star anise, ginger, and garlic. Heat gently over low heat until the temperature reaches 80°C (175°F). Maintain for 20 minutes to infuse aromatics, then strain through fine mesh, retaining the spicy oil.

2. 02

   In a deep skillet, heat 50ml of the aromatic oil to 170°C (340°F). Fry sliced lotus roots in small batches for 1-2 minutes until golden and crisp. Drain on paper towels and season with Maldon sea salt.

3. 03

   Whisk umeboshi paste, yuzu juice, and 2 tablespoons of water in a small saucepan over low heat. Gradually mount the sauce with cold cubed butter, whisking continuously to create a silky, glossy beurre blanc-style emulsion. Keep warm at 50°C.

4. 04

   Season sablefish fillets lightly with sea salt. Pour the remaining spiced oil into a shallow poaching bath and bring precisely to 62°C (144°F). Submerge the fish fillets entirely and poach for 10 to 12 minutes until flaking and translucent at the core.

5. 05

   Spoon a pool of the fermented plum emulsion onto the center of four warmed shallow bowls. Carefully lift sablefish portions from oil using a slotted spatula, drain briefly, and place atop the sauce. Decorate with fried lotus root crisps, scallion curls, and a subtle drizzle of warm chili oil.