FIRST COURSE, MARCH 2021 Menu On A Plate

MENU ON A PLATE  
We enjoy the style and traditions of the Mediterranean cuisine. That said, sometimes we apply the same “rules” for a flavor profile that would be considered a long way from the Mediterranean. We put four preparations together so that you can serve them altogether as we do at the dinner show.
PNW fish (rockfish, halibut), marinated with lemon green tea
Brown & White Fried Rice with seasonal veggies
Pickled ginger salad
Miso green tea broth (sauce)

Fish Marinade Ingredients
6 cloves garlic, pasted
zest of 1/2 lemon, optional
Juice of 1 lemon
¼ to ½ cup EVOO
2 teaspoons sea salt
1 teaspoon ground coriander

Fish ingredients:
4-8 block cut pieces (4 ounces each) fresh local white fish
Oil for searing (use a high smoke point oil such as avocado and grapeseed)
Salt, pepper, coriander for seasoning

Method:
Blend marinade ingredients. Add fish and refrigerate 2-24 hours. If you marinate over night, be sure to use plenty of oil to help protect the fish from absorbing too much lemon juice.
When ready to cook, remove fish from marinade and clean off any residual ingredients. Rub seasoning of a blend of green tea, salt, pepper, coriander on one side of each piece of fish.
Pre heat pan and oil to hot but not smoking. Add fish pieces season side down to pan. Allow to crisp and sear and evaporate any water from the fish surface so the fish will not stick to bottom of the pan. Do not rush it. Remove from pan and place seared side up on baking sheet to finish in the oven. Set oven to 400°F; just before service time, when everything is read, finish the fish in the oven for 3-4 minutes. Serve immediately.

Rice: Remember that fried rice is typically a leftover dish. Yes, leftover, because the rice must be cooked and cooled before turning it into fried rice. So, make a batch of white and brown rice and we also add red quinoa, for added nutrition and flavor. Do this as a pre-prep step. Remember to chill it for food safety by placing it into a metal bowl or pan no more than 1 inch depth and leave uncovered in the refrigerator. For frying, you will need 3 equal portions of white, brown and quinoa. Blend and chilled.
Fried Rice Ingredients:
¼ cup high smoke point oil (grapeseed)
2 eggs, frothed with 2 Tablespoons water
1 cup edamame, blanched
½ cup diced carrots, blanched
½ cup diced celery, blanched
1 tablespoon virgin sesame oil
1 tablespoon soy sauce
3 tablespoons cilantro, chopped
Method: Place oil into large sauté pan or wok; Heat until hazy; add cooled blend of rice and quinoa. Cook until rice starts to crisp slightly. Make a well in the center of the rice, moving rice to outsides of pan. Place small amount of oil in well and drop in blanched vegetables. Cook until tender, and blend into the rice. Make a second well in the center of the mixture; add a little oil and the frothed egg mixture. Move eggs slowly until they start to tighten like scrambled eggs, and blend these into the rest of the mixture. Season with soy and sesame oils and chopped cilantro. Taste and adjust seasonings if needed. Remember soy is not a sub for salt. If it needs salt, add a pinch, and taste again.

Pickled Ginger Salad Ingredients:
3 tablespoons green onions, bias cut small
2 tablespoons peanuts, chopped
1 tablespoon chopped mint
1-3 tablespoons pickled ginger
Method: Blend loosely and place about a tablespoon of this mixture on top of fried rice just before serving.

Miso Green tea broth (sauce) Ingredients:
3  green tea  bags steeped 3 minutes in 2 cups simmered water
3 Tablespoons white  miso
2 Tablespoons tamari
1 tablespoon cornstarch, mixed with 2 tablespoons water
Sauce Method: Place ingredients into small saucepan and blend. Heat up to simmer, but do not boil. Place about ½-3/4 cups around the rice and fish.