MISO CURED COBIA - CHEF BRAD KILGORE
Miso Cured Cobia Lettuce Wraps, Nuac Cham, Pickled Red Onion and Fresno Chili - Serves 2
Citrus Miso Cure
1 cup Red Miso Paste
¼ cup Orange Juice
¼ cup Lemon Juice
2 tbsp Mirin
8oz Cobia Stips
- Mix well
- Rub onto to Cobia Strips before cooking and up to 1hr before
Cobia Strips
- Cook the Cobia Strips after marinating in the Citrus Miso Cure under a broiler 4-5min or until the miso is charred
Nuac Cham
½ cup Chiffonade Culantro
1/2 cup Fish Sauce
¼ cup Tamari Soy Sauce
2 tbsp Filtered Water
2 tbsp Rice Wine Vinegar
2 tbsp Grated Ginger
2 tbsp Pickling Liquid (from pickled red onions)
Pickled Red Onions and Fresno Chilies
1 cup Rice Wine Vinegar
⅓ cup Water
¼ cup Sugar
1 tbsp Salt
1 ea Julienne Red Onion
1 ea Fresno Chili (sliced thin in rings and seeds removed)
- Bring all ingredients except the onions and chili to a boil, pour over the onions and chili while hot
- Place a lid on top and cool
Garnishes/Finishes:
Butter Lettuce Cups
Crispy Shallots
Cilantro Sprouts