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RECIPE: Pan Seared Barramundi with Squid Ink Risotto

Posted: 11:49 AM, Sep 30, 2016
Updated: 2016-09-30 12:49:14-04

Chef Theresia Ota of Jax Fish House prepares their pan seared Barramundi with squid ink risotto.

See more at: www.jaxfishhouse.com/kansas-city.

Pan Seared Barramundi with squid ink risotto, Missouri squash, pepitas, sage and Miso-Mirin vinaigrette.
Squid Ink Risotto
Yields 4 Servings
Ingredients:
1T vegetable oil
1T garlic- minced
1T lemon grass-finely sliced
1 shallot- finely diced
2t ginger- minced
2c  sushi rice
1T squid ink
2t kosher salt
1/4c mirin
1/2 c white wine
3c vegetable stock or dashi
Salt to taste
Method:
1)                Place a medium sized pot with a thick bottom over medium heat. Add the first set of ingredients (vegetable oil, garlic, lemongrass, shallot, ginger). Using a heat-proof rubber spatula, coat ingredients evenly in oil and sweat until all ingredients are translucent but NOT browning.
2)                Add sushi rice and salt and stir vigorously to toast the rice and ensure that it doesn't stick to the bottom of the pan. Fold in squid ink.
3)                Immediately add the mirin and white wine. Reduce by half, stirring occasionally.
4)                Add the vegetable stock (keep stirring). Once the rice and liquid boil, turn heat to low and stir occasionally to ensure that the rice does not stick to the bottom of the pan.
5)                When almost all of the liquid is absorbed, taste the rice. Add more salt and stock as necessary. Unlike Italian risotto, this version should be served fully cooked and not al dente.
Tempura Batter
Yields 3 cups
100 g corn starch
300 g rice flour
1T honey
1t baking powder
1/4t Xanthan Gum
50 mL vodka
400 mL soda water
Combine ingredients in a blender or food processor. Blend on high until completely emulsified.
Miso Mirin Vinaigrette
Yields 2c
Ingredients:
1T roasted garlic puree
1T minced ginger
2T miso paste
½ c mirin
1c rice wine vinegar
1/2c vegetable oil
Salt to taste
Method:
1)                In a food processor add the roasted garlic puree, minced ginger, miso paste, mirin, and rice wine vinegar. Blend well.
2)                With the blade running, slowly drizzle in vegetable oil.
3)                Taste and adjust seasoning as necessary.