Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums

Adapted by StarChefs.com
November 2013
Yield: 4 servings

INGREDIENTS:

Citrus-marinated Vegetables
½ cup julienned shiitakes, sautéed
2 cups thinly shaved green cabbage
¼ cup thinly sliced scallions
¾ cup soy sauce
¾ cup orange juice
¼ cup lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon benne oil
1 tablespoon chopped cilantro
½ tablespoon chopped mint
½ chopped basil
Zest of 1 orange
Zest of 1 lime
salt
black pepper
Red Pepper-Citrus Glaze
2 cups red pepper
1 cup honey
1 cup red wine vinegar
2 cups soy sauce
2 cups orange juice
1 tablespoon toasted coriander seeds
¼ bunch cilantro
¼ bunch mint
¼ bunch basil
2 tablespoons cornstarch
2 tablespoons cold water
To Assemble and Serve
12 large bok choy leaves, blanched
1 rudderfish, skinned
benne seeds
2 radishes, thinly sliced
radish flowers
Nasturtiums

METHOD:

For the Citrus-marinated Vegetables:
In a bowl, combine shiitakes, cabbage, and scallions. In a separate bowl, whisk together soy sauce, orange juice, lime juice, vinegar, honey, zest, benne oil, cilantro, mint, basil, citrus zest, salt, and pepper. Pour over vegetables and marinate 30 minutes.

For the Red Pepper Citrus Glaze:
In a heavy bottomed saucepot, reduce red pepper juice by half. In a second saucepot, lightly toast honey on medium-low heat until the honey is amber with a light, nutty aroma. Slowly whisk in vinegar. Add soy sauce and orange juice. Reduce heat to low. Pour in red pepper juice reduction; add coriander, cilantro, mint, and basil. Steep 30 minutes. Whisk cornstarch and cold water together until smooth. Add cornstarch slurry to mixture and bring to a boil for 2 to 3 minutes. Strain through a fine sieve, cool, and reserve.

To Assemble and Serve:
Roll Citrus-marinated Vegetables in bok choy leaves like a spring roll. Trim the ends to make them uniform. Thinly slice rudderfish and lay 3 to 4 slices on top of the spring roll. Brush the fish with Red Pepper-Citrus Glaze and sprinkle with benne seeds. Garnish with shaved radishes, radish flowers and nasturtiums.

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