Kato's Steamed Turbot

Directions for Turbot

1. Filet turbot into four pieces and skin.
2. Cure with a mixture 2:1 salt:sugar for 10 minutes.
3. Rinse in cold water and dry well. Reserve.

Directions for Turbot bone broth

1. Wash turbot bones three to five times or until completely clear.
2. Boil bones for 10 to 15 minutes or until all flesh and residue are off.
3. Steep bones with water and ginger until flavor is developed, for about one hour.
4. Reduce sake, mirin, michiu and Shaoxing by half.
5. Add to bone broth and season with usukuchi, fish sauce, dark Chinese soy sauce, shiro dashi, aged soy sauce and sugar. Keep warm.

Directions for ginger scallion relish

1. Mix haché ginger and scallion together and season with salt.
2. Heat grapeseed oil to 450 degrees Fahrenheit and pour over haché ginger and scallion. Caution: this step is very dangerous and will splatter.
3. After oil is poured, add fish sauce.
4. Strain gently.
5. Relish should be slightly oily and you should have a lot of leftover oil as well to reserve.

Directions for kohlrabi

1. Use a Japanese-style sheeter to sheet kohlrabi.
2. Stack high and slice into one-by-six-inch ribbons.

Directions for scallion powder

Use a coffee grinder to grind the entire mixture until very fine-like powder.

To Assemble

1. Cut turbot into a small rectangle and place a teaspoon of relish on top, or enough to blanket it.
2. Wrap with four to six pieces of kohlrabi ribbon.
3. Steam with really low heat for five minutes or until gently cooked through.
4. Dust parcel with scallion powder then place in a warmed bowl.
5. Heat broth with a generous amount of oil in a small pot until just before boiling.
6. Pour broth tableside.

Attribution

Jon Yao, Nikki Reginaldo and Ryan Bailey of Kato