Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Misoyaki Wahoo with Jasmine Rice, Sautéed Baby Bok Choy and Toasted Coconut Tomato Salsa
For the Misoyaki sauce
1/3 cup Sake
1/3 cup Mirin
1 cup Granulated Sugar
1 cup White Miso
2 oz Grated Ginger
Method
Add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for approximately 5 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow to completely cool. For the Wahoo
4 ea 6oz Wahoo filet
1 cup of the Misoyaki sauce
1 tablespoon of Olive Oil for searing
Method In a medium glass casserole dish, add the fish and Misoyaki sauce and marinade in the refrigerator for 3 hours. Add the oil to a skillet on medium-low heat. Add the fish and sear on both sides. (Be sure the heat is not too high, as the miso will burn and then taste a bit bitter. Look for the sugar to slightly caramelize and give it a nice golden brown color.) Add a tablespoon of the marinade to each of the fish filet and bake for about 4 minutes at 400 degrees. Remove from the oven and set aside for plating of the dish.
For the Tomato Coconut Salsa
1 small Red Onion
6 Roma Tomatoes, diced
½ cup Sweet Toasted Coconut
1 tablespoon Fresh Lime Juice
1 tablespoon of Sambal Chili Paste
2 tablespoon of Sweet Chili Sauce
¼ cup Olive Oil
Salt and Black Pepper to taste
Method
In a mixing bowl, combine the diced onion, tomatoes and the toasted coconut. Add the lime juice, olive oil and chili sauces. Season with salt and pepper.
For the Jasmine Rice
3 cups Jasmine Rice
3 1/2 cups Water
1 tablespoon of Salt to taste
Rinse rice in a medium bowl in 3 or 4 changes of cold water, draining in a sieve each time, until the water is completely clear. Drain in sieve for 5 minutes.
Bring rice and water to a boil in a heavy medium pot. Add salt for seasoning. (Taste the water for salt because the rice will taste like the water) Reduce heat to as low as possible and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with a fork.
For the Bok Choy
2 each Baby Bok Choy, cut in half
1 tablespoon of Extra Virgin Olive Oil
Salt for seasoning
Method
In a medium saucepan, bring water to boil. Add salt and bok choy and cook for 2 minutes and set aside until plating.
To Plate
4 glazed Wahoo Filets
2 cups of Cooked Jasmine Rice
4 each ½ Cooked Bok Choy
1 cup of Coconut Tomato Salsa
Method
On 4 large bowls, add ½ cup rice and the bok choy on the side of the rice. Place the fish between the rice and bok choy and top with sauce from the pan and coconut tomato salsa.
