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Cured Aji with Kikkoman Kotteri Mirin Glaze, Perilla Coconut Puree, Tamarind Water and Vietnamese Chili Oil

Image for Cured Aji with Kikkoman Kotteri Mirin Glaze, Perilla Coconut Puree, Tamarind Water and Vietnamese Chili Oil
plate

Yield

4 servings

kikkoman products used:

ingredients

Brine   
2/3 cup Water
1/3 cup Salt
1 lb Aji
   
Mirin Glaze   
1/3 cup Kikkoman Kotteri Mirin
4 tsp Palm Sugar
1/3 cup Lime Juice
   
Kombu Cure
1.4 oz Kelp powder
1 1/4 tsp Vietnamese Ocean Salt
1 1/4 tsp Sugar
Kombu Sheets, as needed
Sake, as needed
   
Coconut Pudding   
11 oz  fresh Coconut Flesh
1/3 cup fresh Coconut Water
0.05 oz Iota Caraganeen
0.03 oz Kappa Caraganeen
1 tsp Lime Juice
   
Perilla Water   
9 oz Purple Perilla Leaves, washed
2/3 cup Lime Juice
0.18 oz Ascorbic Acid
   
Tamarind Gel   
1 qt Tamarind Water
1 cup Sugar
0.36 oz Sodium Citrate
0.13 oz Low Acyl Gellan
   
Chili Oil   
5 cups Grapeseed Oil
6.3 oz Dried Thai Chilies
1 oz Coriander Seeds
1 oz Star Anise
1 oz Ground Cinnamon
1 oz Fennel Seeds
   
Garnish   
Micro Herbs and Flowers, as needed

directions

Brine:
Combine water and salt in large bowl. Add Aji and allow to soak for 1 hour. Pat fish dry.

Mirin Glaze:
Combine all ingredients. Set aside.

Kombu Cure:
Mix kelp powder, salt and sugar in spice grinder. Dust over fish filets. Wipe kombu sheets with sake. Wrap dusted filets with kombu sheets. Vacuum seal fish and store in refrigerator for 2 days with weight pressed on top. Remove fish from vacuum pack and brush with Mirin Glaze. Place hot, smoking charcoal near filets to create a smoky glaze but not near enough to cook fish.

Coconut Pudding:
Blend coconut flesh and water in Vitamix with iota and kappa caraganeen until it reaches 176°F.  Add lime juice. Cool in shallow pan. Once cooled, re-blend and thin out, if needed with coconut cream.

Perilla Water:
Blanch perilla. Pulse in blender with lime juice and ascorbic acid. Ice clarify mixture.

Tamarind Gel:
Combine all ingredients in saucepan and bring to a boil. Pour into shallow pan on silicone baking mat or plastic wrap. Chill until set then dice finely.

Chili Oil:
Combine all ingredients and allow to cook at 158°F for 24 hours. Chill for 12 hours then strain.

To Order:
Thinly slice fish and place on serving plate. Place two puddles of pudding on dish. Spoon Tamarind Gel over fish. Garnish with micro flowers and herbs. At table, pour Perilla Water into dish until liquid comes halfway up to pudding puddles. Using dropper, drop 4 to 7 drops of Chili Oil onto dish.

Recipe by George Azar, Flowers of Vietnam, Detroit

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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