Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside. Served with a broth of roasted corn, aged red miso and scallions, finished with a knob of cold butter and a touch of fresh lemon..
Grilled Wild Grouper with Aged Miso Corn Broth
The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.
In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.
There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting. –Wikipedia
- Miso: The Basics (updated) (shizuokagourmet.wordpress.com)
Fresh Tombo (pole-and-line-caught US Pacific albacore tuna) is briefly marinated in mirin, ponzu and sesame seed oil before being indirectly-grilled over a roaring wood fire.
Served rare/medium rare with a flavorful broth of white miso and dashi with bits of red dulce, fresh coriander and flecks of rooster sauce, these 1-1/2 inch thick steaks were grilled for just under 2 minutes per side, then rested 5 minutes before plating..
Sesame-grilled Tombo with Shiromiso-Dashi, Coriander and Red Dulce
Fishery researchers generally agree that the Northwest Pacific albacore population is a healthy stock at the current time. The Monterey Bay Aquarium Seafood Watch Program considers the North Pacific albacore fishery to be “eco-friendly”, in that there is very little by-catch and no impact on fishery habitat. Unlike some other tuna species, albacore do not usually swim with dolphins – and for this reason there is not a dolphin-associated albacore fishery anywhere in the world. Because the catch consists mostly of younger, smaller specimens, Northwest Pacific tombo tend to be much lower in mercury than those caught elsewhere in the world.
Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..
Roasted Asparagus and Maitake Soup
Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges. Set aside.
Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.
Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake. Stir to combine.
Carefully pour one or more duck eggs from a dish directly into the simmering soup. Cover and cook until the eggs are set, about 7 minutes more-or-less.
Remove from heat a stir in a spoonful of miso.
Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.
Roasting vegetables intensifies their flavor
Roasted Asparagus and Maitake Soup
Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.
Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..
Dancing Mushroom Shiromiso
If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs
Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Dried organic celery root
Soak dried Maitake in filtered hot (not boiling) water for 20 minutes. Set re-hydrated mushroom aside to drain. Reserve soaking liquid.
Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes). The mushroom should be slightly crispy on the edges.
Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.
Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable). Simmer for 5 minutes.
Remove broth from heat and stir in white miso paste.
Ladle broth into a bowl or deep plate then place the roasted Maitake on top.
Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.
Saute the seitan with onions, garlic, ginger and a little loose green tea. Add the broth and cilantro, simmer about 20 minutes.
Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!
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