Baked grouper, sautéed edamame beans and shimeji mushrooms in orange-butter sauce
Baked grouper, sautéed edamame beans and shimeji mushrooms in orange-butter sauce
Shimeji mushrooms and edamame beans, albeit found in certain corners of the West is nonetheless most prominent in east-Asian cuisine, and most notably, Japan. Coupled here with the mildly sweet flavour of grouper, as well as the richness of its orange-butter sauce, these ingredients are then elevated into the hallowed halls of fine-dining gourmet.
INGREDIENTS:
FOR BAKED GROUPER
- 450 g grouper fish, tightly rolled
- 50 g shallots, chopped
- 10 g garlic, chopped
- 50 g coriander leaves, chopped
- 20 g salt
- 20 g mirepoix of carrot, leek, onion and celery
- Palm oil for drizzling
VEGETABLES
- 100 g shimeji mushrooms
- 80 g edamame beans, blanched
- 3 g garlic, chopped
- 10 g clarified butter
FOR ORANGE-BUTTER SAUCE
- 10 g unsalted butter
- 😯 ml orange juice
- 10 g orange zest
- 5 g salt
FOR GARNISH
- 30 g crispy purple potato, julienned
METHOD:
To prepare grouper.
- Preheat the oven to 180°C. Marinate grouper fish in chopped shallots, garlic and coriander leaves, then add salt. Place fish on a small baking tray, then spoon the mirepoix over it. Drizzle with palm oil, then bake for 10 minutes, until fish is cooked.
To prepare vegetables.
- Sauté edamame beans and shimeji mushrooms with garlic in clarified butter.
To make orange-butter sauce.
- Soft boil orange juice. Add in orange zest and butter, whisking until all the ingredients are well-combined. Add salt to taste.
To assemble.
- Plate sautéed vegetables with baked grouper as pan of a trio combination. Pour over orange-butter sauce, then garnish with julienned purple potato crisps. Serve immediately.
