COBIA BURGER - CHEF JEREMY FORD
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.
¼ cup bonito flake
1 cup h2o 85 degrees
- pour water over bonito flakes, let stand 10 minutes, then strain & cool
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.
2 pounds kirby cucumbers, sliced 1/4 inch thick
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
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.
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.