Steamed Wild Halibut in...Steamed Wild Halibut in Clarified Shiso-Dashi with Compressed Kohlrabi and Chive Oil

A restorative, nutrient-dense composition pairing delicately steamed wild halibut with an umami-rich shiso and kombu broth, balanced by crisp yuzu-compressed kohlrabi and vibrant emerald chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch fresh chives in rapidly boiling salted water for 8 seconds, immediately shock in an ice bath, and squeeze completely dry. Blend at high speed with grapeseed oil for 2 minutes until brilliant green and emulsified. Strain through a coffee filter without pressing to achieve a crystal-clear herb oil; reserve.

2. 02

   Craft the shiso-dashi: Combine filtered water, kombu, dried shiitake, and sliced ginger in a saucepot. Bring slowly to 65°C (150°F) and hold for 20 minutes without boiling. Strain the liquid, return to low heat, infuse with fresh shiso leaves for 5 minutes, remove leaves, and season delicately with white soy sauce.

3. 03

   Compress the kohlrabi: Using a Japanese mandoline, shave the kohlrabi into paper-thin ribbons or punch into 2cm coins. Toss with fresh yuzu juice and a pinch of salt. Place in a vacuum bag or airtight container to compress and tenderize for 15 minutes until translucent.

4. 04

   Steam the aromatics and greens: Steam the halved baby bok choy and shelled edamame over simmering water for 2 minutes until tender-crisp. Set aside kept warm.

5. 05

   Cook the fish: Season halibut lightly with flaky sea salt. Arrange in a bamboo steamer lined with parchment paper. Steam gently over indirect medium-low heat at roughly 62°C–65°C core temperature for 6–8 minutes, until the flesh is glistening, opaque, and flakes effortlessly.

6. 06

   Plate: Center a steamed halibut portion in each shallow, pre-warmed ceramic bowl. Layer the compressed kohlrabi scales shingle-style over the fish. Nest baby bok choy and edamame alongside. Pour hot shiso-dashi tableside into the perimeter, dot the broth with drops of emerald chive oil, and crown with micro nasturtium leaves.