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Charlotte Cooks

Tentsuyu Marinated Grouper, Shiso Chimi, Brown Rice and Choi

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Charlotte Cooks Recipes

Chef Pamela Roberts and Chef Sam Diminich of Upstream create Tentsuyu Marinated Grouper, Shiso Chimi, Brown Rice, Wilted Choi and Meyer Lemon – White Shoyu Vinaigrette

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Upstream Restaurant

Tentsuyu Marinated Grouper, Shiso Chimi, Anson Mills Brown Rice, Wilted Choi, Meyer Lemon – White Shoyu Vinaigrette

Serves 4

Brown rice

Yield 2.5 cups

Equipment – rice steamer

1 cup brown rice

1.5 cups water

1 tbsp salt

  1. Rinse rice until water becomes clear
  2. Add all ingredients to steamer basket
  3. Cook according to equipment direction
  4. Once rice has cooked, let rest for several minutes before use

Tensuyu Marinade

  • Dashi 4 cups
  • Sake 2 cups
  • Soy 2 cups
  • Mirin 2 cups

Mix all ingredients, set aside

Tentsuyu Marinated Grouper, choi

4 -5oz portions grouper

1 pint lobster stock

2 tbsp butter

1 recipe shiso chimi

1 recipe brown rice

1 recipe meyer lemon – white shoyu vinaigrette

1 bunch choi, blanched

1 small bunch pea shoots

1 cup yuzu aioli

½ cup kimchee, chopped fine

  1. Marinate grouper 24 hours in tensuyu, the next day, remove from marinate, dry, set aside
  2. In a large saute pan on medium high heat, sear seasoned fish, sear 3-6 minutes, turn, saute 3-5 more minutes, deglaze with lobster stock, finish braising the fish, add butter, glaze to finish, set aside
  3. In a separate saute pan, mix chiso chimichurri with rice, season to taste, set aside
  4. In a small pot, bring the myer lemon vinaigrette to warm, set aside
  5. In a separate saute pan, sear choi until slightly colored and hot through, season with salt
  6. To assemble, on the right side of large entrée bowl, add rice, a few large spoonful per plate
  7. Next add choi, then a large tbsp. of the kimchee, next top the rice with the glazed grouper, garnish with pea shoots, add warm vinaigrette to sauce pourers and pour tableside
  8. Enjoy!

White soy – Meyer lemon vinaigrette

1 cup white soy

1 tsp sambal

½ cup meyer lemon juice

½ cup pickled ginger

1 ¼ cup mirin

½ cup brown sugar

1 tbsp sesame oil

1 ea orange, juiced

  1. Blend all ingredients in a blender, season with mirin and orange juice if needed

Shiso Chimi

Yield 1.5 cup

1 cup Shiso leaves

1 cup cilantro

1 thai basil

1 tbsp ginger

1 lime, zest and juice

1 tbsp salt

1 cup evoo

  1. Chop each herb individually without over chopping and losing the flavor and color of each herb
  2. Combine in a small bowl and add remaining ingredients
  3. Season to taste and set aside