sesame seared cobia burger, cucmber kimchi, dashi emulsion

season cobia burger with s&p, then dip into sesame seeds and roast in a pan with grapeseed oil on both sides till cooked through.

dashi emulsion

1st set:

¼ cup bonito flake

1 cup h2o 85 degrees

1. pour water over bonito flakes, let stand 10 minutes, then strain & cool

2nd set:

¾ cup dashi

1 ea egg yolk

1 ¾ cup lime juice

¾ cup orange juice

1 cup siracha

10 cup grapeseed oil

Combine all but oil in robot coup. Process until smooth then emulsify with the grape seed oil. Load into a siphon with 2 charges and refrigerate until needed. 

Cucumber kimchi

2 pounds kirby cucumbers, sliced 1/4 inch thick

Kosher salt

1/4 cup untoasted sesame oil

½ small onion, thinly sliced

2 tbl finely chopped Thai or sweet basil

2 tbl gochugaru (korean coarse red pepper powder)

1 tbl minced garlic

1 tbl minced peeled fresh ginger

1 tsp finely grated lime zest

1/2 tsp fish sauce

Step 1

In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.

Step 2

In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

Garnish:

Bibb lettuce

Cucmber kimchi

Dashi emulsion