Fluke Crudo & Spicy Edamame (Feat. Chef Stephen Piechnik)

Fluke Crudo & Spicy Edamame (Feat. Chef Stephen Piechnik)

Simplistic yet complex flavor profile, as seen in the Fluke Crudo FICC episode featuring Chef Stephen Piechnik!

Spicy Edamame:
Ingredients-
2 cup- Edamame in Shell
1 tsp- Sesame Oil
½ tsp- Sesame Seeds
½ tsp- Sambal Olek (Chili Paste)
Pinch- Sea Salt (I Prefer Flaked)

Blanch Edamame in Boiling Salted water for 2-3min (Edamame will rise to the top of the water when
cooked)
While Edamame is cooking, place Medium Sautee Pan over High heat.
Once cooked, Strain Edamame from water and set aside.
Add Sesame Oil and Sesame Seeds to Sautee Pan, cook for 10 seconds
Add Edamame and Sambal Olek, remove from heat and toss until evenly coated
Plate Edamame in bowl or small lipped plate and finish with Sea Salt.

Fluke Crudo with Peach Ponzu:
Ingredients-
Fresh Caught Fluke- Filet and Sliced
1 each- Serrano Pepper Sliced
1 each- Scallion Sliced
Garnish- Flake Sea Salt

Peach Ponzu-
1 each- Ripe Peach Sliced and Pitted
1 cup- Soy Sauce
1 cup- Sake
1 cup- Mirin (Japanese Cooking Wine)
1 each- Orange Sliced

1 piece- Kombu (Dried Seaweed)
¼ cup- Bonito Flakes (Dried Fish Flakes)
2 each- Garlic Cloves Smashed
Prepare all ingredients. Set aside Sake, Mirin and Soy Sauce.
Add all remaining ingredients into a mixing bowl.
In a small pot bring Sake and to a boil. Ignite with a BBQ lighter or long match (BE SURE NOT TO PLACE
HANDS OR FACE ABOVE POT WHILE DOING SO TO AVOID BURNS OR INJURY). Allow flame to die down,
add Soy Sauce and bring back to a boil.
Once liquid has reached a boil pour over ingredients in mixing bowl, allow to cool to room temperature.
Cover and refrigerate for at least 24hrs (2-3days is best). Strain with metal strainer, once you have done
so Ponzu will be shelf stable while refrigerated.
Place Sliced Fluke on Plate or Bowl, Drizzle with Ponzu sauce.
Garnish each piece of fish with Sliced Serrano, Scallion and Flaked Sea Salt.
Dive in with a pair of Chopsticks and Enjoy!

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