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Entrée

Sous-Vide Snapper with
Tofu Ssamjang

By So Yoon ParkServes 2

Sous-Vide Snapper with Tofu Ssamjang

Third place

Tender Snapper sous-vide in milk with lemon rind, black pepper, butter, and salt. Served with Sweet potato pave, fennel puree and tofu Ssamjang.

Ingredient used: Doenjang, Gochujang, Got Kimchi

  • Doenjang
  • Gochujang
  • Kimchi

Ingredients

SOUS-VIDE SNAPPER

  • 2 Snapper fillet
  • 200ml milk
  • 2/3 Lemon rind
  • 5 Whole Black pepper
  • 30g Butter

SWEET POTATO PAVE

  • 1 Sweet potato
  • 150ml Cream
  • 3g Parsley
  • 3g Dill
  • 70g Butter
  • Salt
  • Pepper

TOFU SSAMJANG

  • 10g Doenjang
  • 3g Gochujang
  • 5g Tofu
  • 50g Sweet potato
  • 10g Onion
  • 5ml Plum extract
  • 5ml Sesame oil

MAIN GARNISH

  • 200g Cabbage
  • 100g Got Kimchi
  • 70g Zucchini
  • 70g Carrot
  • 70g Parsnip
  • 20ml Oil
  • 5g Potato starch
  • 3ml water

FENNEL PUREE

  • 1/3 Fennel
  • 200ml Milk
  • 200ml Cream
  • 1 Garlic
  • 1/3 Onion
  • 50g Butter

DILL OIL

  • 30g Dill
  • 100ml Extra Virgin olive oil

GARNISH

  • Dill
  • Dill oil

Method

Sous-Vide Snapper

  1. Put 2 fillets of snapper in 2 separate bags with milk, lemon rind, black pepper, butter and salt. Sous-vide to 50°C and cook for 25 minutes then rest for 15 minutes
  2. Slice zucchini, carrot, and parsnip into 6cm and slice 1.5mm thick, then cut into 1.5cm wide pieces using the edges.
  3. Brush starch and water mixture on the wrap and make a braid using sliced zucchini, carrot and parsnip. Cover with another layer of wrap. Microwave for 30 sec before Using.
  4. Cut braided vegetables into snapper size (wide) and put it top of cooked snapper.

Sweet Potato Pave

  1. Mix cream, chopped parsley & dill and S&P.
  2. Slice sweet potato into 1.5mm thick, mix with cream mixture. Make layer with butter and cover with silicone paper.
  3. Cook for 40 minutes. 180*C and cool down a little before cutting.

Tofu Ssamjang

  1. Roast sweet potato 200*c-20~30mins and cool down.
  2. Mix all ingredients included roasted sweet potato roughly
  3. Cover with wrap and chill in the fridge

Main Garnish

  1. Dice Got Kimchi, Shredded cabbage.
  2. Sautéed cabbage for 30sec~1min and seasoned. Let it cool a bit.
  3. Mix cabbage and Got kimchi.

Fennel Puree

  1. Sweat sliced onion and garlic until translucent and add sliced fennel. Sweat until lightly coloured.
  2. Add milk and simmer until soft
  3. Blend with half cream, butter, salt
  4. Check consistency

Dill Oil

  1. Blend dill and EVOO
  2. Cook until temperature reaches 100*C
  3. Strain

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