Ingredients:
Dashi Broth
3 ea Black sea bass bones
1 ea white onion, julienne
1 ea Carrot, peeled and sliced on the bias
2 ea celery stalks, sliced on the bias
½ fennel blubs, julienne
2 cups, white button mushrooms, quartered
5 ea. clove garlic, backed sliced
1 pc dried kombu/kelp broken into 4
11/2 c bonito flakes
2 qts cold water
1 tsp kosher salt
1 tsp fresh squeezed lemon juice
Method:
Place everything in a heavy bottom stockpot. Cover with cold water and place on the stove over medium heat. Allow the broth to come to a simmer and cook for 15 to 20 minutes, simmering evenly. Strain the broth thru a chinoise and reserve the liquid.
Garnish for the Dish:
4 ea 3 to 4 oz pie
5 qts. Cold dashi broth
2 cups baby carrots, peeled and halved
1 cup Hakuri turnips, peeled and quarted
1 cup Kohlrabi, peeled and medium dice
1 cup shiitake mushrooms, destemmed and quartered
¾ C cippolini, julienned
2 clv. Garlic backed sliced thin
1 ea jalapeno, de-seeded and julienned
1 ½ c baby bok choy
1 ½ c tofu, extra firm, large diced
½ C radish sliced thin in rounds
1 tsp. kosher salt
kosher salt and white pepper for seasoning the fish
2 tbsp scallions, thinly sliced on the bias
Method:
In a heavy bottom sauce pot with a lid place all of the root vegetables into the pot and cover with the cold broth. Place on the stove over medium pot. Once the liquid comes to a simmer, allow to simmer for 5 minutes. Next add the shiitakes, cippolini, garlic, jalapeno and simmer for an additional 5 minutes. Next, season the fish evenly with salt and pepper. Place the fish into the pot, resting the fish above the broth on a bed of vegetables already cooking. Cover the pot with the lid and allow the fish to steam for 5 to 8 minutes until the fish is just cooked. Remove the fish and reserve. Plating: In 4 serving bowls, arrange the tofu, radish, and baby bok choy in a random fashion. Next spoon the hot vegetables and the broth into the bowls. Top each dish with the steamed fish skin side up. And garnish with scallions and serve immediately.