Thursday, September 9, 2010

Bluefish over Handmade Vermicelli in Lemon Miso Broth with Ginger Carrots

I decided to make original dish inspired by some Japanese flavors, like miso and ginger.  I did not use any recipes for this dish.  Instead, I bought a bunch of ingredients -- including bluefish, lemonsgrass, miso broth, and shiitake mushrooms -- and used a little creativity to come up with a dish.  

This dish has four main components -- bluefish, handmade vermicelli, lemon miso broth, and ginger carrots.  Each component is prepared with basic cooking techniques.  When all of the components are assembled into the dish, the different flavors blend very well and make an interesting dish.  (P.S., the flowers are edible.)

BLUEFISH OVER HANDMADE VERMICELLI IN LEMON MISO BROTH WITH GINGER CARROTS
A Chef Bolek Original
Serves 2-3

Ingredients (for the Bluefish):
3/4 pound of bluefish
3 tablespoons of vegetable oil
Salt, to taste
Pepper, to taste

Ingredients (for the Lemongrass Miso Broth):
1 packet of miso broth
1 lemongrass stalk, cut into segments and halved
1 teaspoon of crushed red pepper
4-6 shiitake mushrooms, sliced

Ingredients (for the Vermicelli Pasta):
4 cups of flour
6 tablespoons of cool water
(You can use pre-made vermicelli)

Ingredients (for the Ginger Carrots):
1 medium carrot
1 garlic clove
2 tablespoons of ginger, peeled and finely diced
2 tablespoons of vegetable oil

Directions:
1.  Heat a pan on medium high heat.  Add the sliced shiitake mushrooms and saute for 3-4 minutes.  Remove the pan and set the mushrooms aside.

2.  Prepare the miso broth according to the instructions.  Add the lemongrass and heat, but do not boil.

3.  Mound the flour and create a volcano on a flat surface, like a pastry or pasta board.  Add thee tablespoons of water  Add some flour to the water and begin mixing the water with a fork, continually adding flour until the pasta starts to develop.  When the pasta begins to take shape, take it into your hands and continue to add flour.  Once you have the pasta in a ball, begin to knead with the palm of your hands.  Knead the pasta for about eight to ten minutes, adding flour if the pasta seems wet.  Shape the pasta into a rectangle.  Cover in plastic wrap and let sit for about ten minutes.

4.  Using a hand crank pasta machine, begin rolling the pasta using the widest setting.  Run it through a couple of times, and then move to the next setting.  Repeat with each setting until the pasta is a thin sheet.  Cut the sheet into 8 to 10 inch pieces.  Use the angelhair/vermicelli extension and run each piece through.  Hang the pasta to dry.

5.  Heat a pot of water on high until it boils.

6.  Heat a pan on medium high heat with 3 tablespoons of vegetable oil.  Add the bluefish and saute for about five minutes.  Flip and saute for five minutes more.  Flip once last time and check to see that the fish is done (i.e., the flesh begins to flake).

7.  While the fish is cooking, heat 2 tablespoons of vegetable oil on medium high.  Add the garlic and saute for 1 minute.  Add the carrots and ginger and saute for 3 to 4 minutes.  Add a little more oil if necessary.

8.  As the fish and the carrots are almost finished, add the pasta to the boiling water.  Cook for only two minutes and strain.

9.  To plate, first put the vermicelli in the middle of the plate with the shiitake mushrooms.  Ladle some of the miso broth over the pasta and mushrooms.  Place the bluefish on the plate and then put some of the ginger carrots on top of the fish.

ENJOY!

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