Empire’s Treasure® Snapper with Shoyu Mushroom Broth
About this Recipe
Fish are a sign of prosperity in the Chinese New Year. Sauteed snapper topped with daikon salad atop a delicate and earthy mushroom shoyu broth.
Empire’s Treasure® Snapper with Shoyu Mushroom Broth
Directions
- In a saucepan add kombu, bonito, half cup of soy sauce, tablespoon of rice wine vinegar, onion, mushrooms, water, vegetable base, and ginger. Stir and simmer for one hour. Strain and reserve.
- In a bowl fold together, bell pepper, green onion, radish, rice wine vinegar, sesame oil and vinegar. Refrigerate overnight to blend flavors properly.
- Heat olive oil in sauté pan over medium high heat. Season fish with salt and pepper then cook for 2-3 minutes per side.
- Ladle broth on serving plate then top with snapper skin side up followed by a portion of daikon salad on top of fish.
Ingredients
- 2 ea. Empire’s Treasure Snapper filet, 6-8 oz, skin on
- 2 T. Roma® Oil, Olive
- 1/8 tsp flake sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 c. daikon radish, shredded
- 1/4 c Peak Fresh Produce® Pepper(s), Red, brunoised
- 1/4 c. Peak Fresh Produce® Scallion(s), julienne
- 2 T. Asian Pride® Rice Wine Vinegar
- 1 T. Roma® Pure Olive Oil
- 2 c. water
- 1 ½ T. Ridgecrest® Vegetable Base
- 1 tsp Peak Fresh Produce® ginger
- 1 c. Peak Fresh Produce® Mushroom(s), Button, chopped
- 1/4 c. Peak Fresh Produce® Colossal Yellow Onion, chopped
- 1/2 c. Asian Pride® Soy Sauce
- 1 T. Asian Pride® Rice Wine Vinegar
- 1 T. mirin
- 1/4 oz. Bonito Flakes
- 1/4 oz. kombu