Inspired by a Morimoto Omakase Dish

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2012/11/03/root-vegtable-nimono/
* https://tastingmenu.wordpress.com/2012/10/31/dashi-soy/
* https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/

I’d been thinking a long time about how to reproduce the simple, elegant omakase dish that Chef Omae at Morimoto, NYC had made for two friends, my wife and I back on 23 Dec 2011. It was a crisp skin pan roasted snapper

Morimoto Omakase Dish: Pan Roasted Snapper With ‘Piri Piri’ Soy, kaiware, frisee micro greens, crisp garlic chips

with “piri piri soy sauce”.  I figured the sauce wasn’t simple soy sauce and piri piri spices; but more likely a dashi-soy base.  So now that I knew how they made dashi soy at the Morimoto restaurants, I

6 tablespoons/3 oz dashi

dashi with 2 tablespoons/1 oz of soy sauce added

thought – may be the sauce is something like 4 tablespoons dashi soy plus 1/8 of a teaspoon of piri piri.  The dish we were served also suggested that there might be a little oil in the sauce; but I wasn’t sure if that was from the fried fish or something that was supposed to be in the sauce.  It does seem that there was, what appeared to be, a garnish of, maybe, jalapeno oil.

So I went ahead and decided to make a 8 tablespoons of dashi soy and mixed in 1/4 teaspoon of chili garlic paste.   For the dish itself, I blanched some cut zucchini to mount crisp skin branzino on top.  The branzino was seasoned with about 1/2 teaspoon of 4:1 salt/pepper mix and then fried, skin down first, in rice oil.  The fish was cooked skin down for about 3 or 4 minutes and then flipped to cook for about another minute or so.

Once the fish was done, the zucchini was drained a arranged on the plates and then the fish was placed on top.   Four tablespoons of the chili garlic sauce spiked dashi soy was poured into the plate

Pan roasted branzino with spicy dashi soy, zucchini

and the dish was served.  My wife thought the flavors were good and dashi soy base was pretty close to what we had at the restaurant, although she thought I should’ve doubled the amount of the chili garlic sauce to get a little more of the palate ‘punch’.  When I make this dish again, I’m definitely going to see if I can get a hold of the piri piri spices.

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