Chef Alan Wong Hawaii- Red Snapper, Scallops, Wagyu Beef, Strawberry

“Naturally blending” foods from different cultures is what Chef Alan Wong specializes and WOW, he does such an amazing job with all the Japanese ingredients he gets! He takes on the #WashokuChallenge first, by fileting some Japanese Sea Bream into 6 sections, followed by curing it in Konbu for 24 hrs & finally unwrapping it and garnishing it with coconut, lime juice and more! He also creates a beautiful seared Japanese scallop dish, juicy Japanese Wagyu steak with garlic and shallots on top, and of course a tasty Japanese strawberry dessert at the end. Looks intimidating to recreate doesn’t it?! But have faith and take on the #WashokuChallenge next! You can totally do it and be the next Chef Wong!
KONBU CURED TAI, COCONUT LIME LECHE DE TIGRE
1 Fillet of Tai, deboned & skinned
2 sheets dashi konbu
1 T sake
Cut 2 pcs of konbu lengthwise, same length as fish
Place 1 konbu on bottom of plate, sprinkle w/sake, place fillet on top; sprinkle sake on 2nd konbu pc & place the sake side on top of fillet like a sandwich. Wrap in Saran Wrap, place in refrigerator for few hours w/a light weight on top.
COCONUT LIME LECHE DE TIGRE
1 coconut cream or milk
1 t yuzu kosho
1/4 c fresh lime juice
2 T chili pepper water or sriracha
Salt to taste
1/4 red onion
Blend in electric blender, adjust salt & seasoning to taste
GARNISHES
Thin slices of red jalapeno
Cilantro leaves & stems (cut into 1/4” pcs)
1 lime, sliced, halved
Avocado, 5 pcs. 1” cubes
Thin slices of red onion
1 finger lime
1 shiso leaf
Fennel tops
To plate:
Remove konbu, slice fish thinly on a bias up to 1/8”
Randomly place 5 avocado cubes on plate
Place 1 slice fish on each avocado
Spoon Leche de Tigre around avocado & fish
Garnish w/red jalapeno slices, cilantro stems & leaves, lime slices, fennel tops, chopped shiso leaves
Squeeze cut finger lime onto plate
HOKKAIDO SCALLOPS, MISO YUZU KOSHO NAGE
6 scallops, pat dry, muscle removed
3 T Miso Yuzu Kosho Butter
3 oz Konbu dashi
1 t Kudzu powder mixed w/1 t water (slurry)
MISO YUZU KOSHO BUTTER
1 stick unsalted butter, 4 oz, softened
1 T yuzu kosho
2 T organic brown miso
1 t ume paste
2 oz mirin
1 T sake
1 t soy sauce
In a large bowl, mix ingredients into the soft butter, check seasoning & adjust as desired
KONBU DASHI
1 qt water
1 pc dashi konbu, 3” X 4”
Place water into pot, add konbu, let sit.
After 2 hours, slowly heat pot on medium to a simmer, turn down to med-low for 15 mins; turn off, let cool w/konbu still in it. When cool, remove konbu, leave konbu dashi at room temperature.
GARNISHES
Blanched green vegetables (Choi sum, spinach, bok choy)
Sliced green onions
1-2 Eryngi mushrooms, cut lengthwise, seared in light oil & salt
To plate
Add oil to hot pan, season scallops w/Kosher salt, sear to light golden brown on both sides until scallops are med-rare w/light springiness to the touch.
In small sauce pan, add konbu dashi, heat to a boil, add kudzu slurry to thicken; as soon as it does, reduce heat. Add butter mix slowly & whisk, allow to boil 1 quick time & turn off; check for seasoning.
Place scallops in a bowl, spoon sauce around scallops, garnish w/cooked greens & Eryngi mushrooms, sliced green onions.
A-5 WAGYU RIBEYE, GARLIC BLACK PEPPER OIL, CREMINI MUSHROOMS
1 A-5 Wagyu ribeye, remove from refrigerator, let sit for 2 hrs to room temperature
Kosher salt
Salt ribeye ½ hour before cooking
Preheat oven to 275F. Put steak on pan & place in oven, turn occasionally until internal temperature reaches 120F; take out, keep warm.
GARLIC BLACK PEPPER OIL
2 T minced garlic
2 T minced shallots
2 T salad oil
Sweat garlic & shallots in salad oil til transculent, do not brown.
2 T soft unsalted butter
1/2 t garlic powder
1/2 t onion powder
Kosher salt to taste
1 t black pepper
Add these to sweated garlic & shallots, mix, reserve.
GARLIC BREADCRUMBS
1/2 C panko or breadcrumbs
2 T unsalted butter
1 T chopped garlic
Kosher salt to taste
Add butter to pan, when melted add garlic, cook til slightly brown; add panko, cook til crispy, season w/salt. Put on paper towel to drain & cool.
Garnishes:
Watercress sprigs
Sliced radishes
Sautéed cremini mushroom caps, sauteed in salad oil, salt to taste
Garlic breadcrumbs
TO PLATE
Sear steak on both sides til golden brown, turn often until internal temperature reaches 125F; turn off, remove steak from pan, allow to rest for 15 mins. Cut into 1” thick slices, straight up & down to stand slices up on the plate. Place 3 slices on 1 plate.
Heat 2 T of garlic black pepper oil in a pan on med heat; when melted, add a T of butter, spoon around the steak slices.
Garnish w/sliced radishes, watercress sprigs, mushrooms, breadcrumbs.