RECIPE TITLE "HERB-GRILLED CHILEAN SEA BASS WITH FRIED SOY BEAN CURD " recipe from:
Nobu : The Cookbook
Copyright © 2001 by Nobu Matsuhisa.
...for more great recipes by Nobu go to our GREAT CHEFS page
serves 4 ---difficult
Try this juicy fish together with crisp-fried yuba for their contrasting textures.
Vegetable oil for deep-frying
4 large (10-inch- [24-cm-] square) sheets dried yuba
Finely chopped parsley leaves (enough to completely cover the fish)
3 tablespoons extra virgin olive oil
Shichimi togarashi to taste
4 Chilean sea bass fillets, 6-1/2 ounces (180g) each
Freshly ground black pepper
1/2 cup (100ml) soy sauce
1/2 cup (100ml) lemon juice
Red smartweed for garnish, optional
1. Bring 1 inch (2.5cm) of oil in a deep, 12-inch (30-cm) frying pan to 355° F (180° C). Fry the yuba sheets, one at a time, until crisp. Fry with care, as they burn easily. Drain and place the fried yuba on individual plates.
2. Combine the parsley with the olive oil. Add shichimi togarashi to taste. Set aside.
3. Preheat the oven to 475° F (250° C, gas 9). Sprinkle the fillets with a little sea salt and black pepper and bake for 8 to 9 minutes. (The fish will be about 80% cooked through.) Top with the parsley and oil mixture and cook for 2 to 3 minutes more, without charring the parsley.
4. Arrange the fish on the yuba and drizzle the soy sauce and lemon juice over all. Sprinkle with the red smartweed.
I use parsley in this dish, but you can try cilantro (coriander) or other herbs of your own choosing.
"Yuba is the thin film that forms on the surface of soy milk when heated. Outside Japan, it is usually only available in its dried form. Apart from this dish, my restaurants serve yuba wrapped around shrimp and deep-fried."
Nobu : The Cookbook
Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities-regulars include Robert De Niro, Tom Cruise, Gwyneth Paltrow, Giorgio Armani, Madonna, ...the list goes on-with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American cooking. In Nobu: The Cookbook-his first cookbook in any language-Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer. He has presented more than 50 original recipes for fish and seafood that include all the signature dishes-Matsuhisa Shrimp, Octopus Tiradito, Squid Pasta, Black Cod, New Style Sashimi and Sashimi Salad. There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a chapter about alcoholic accompaniments. Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently Georgio Armani in Milan. His friends also appear in the book. There is a preface by De Niro, a foreword by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.