Steven Snowdon’s creations for Eat List Star Challenge 2: Modern Asian Dish that Best Represents Yourself

Eat List Star

Dish title: 'Curried Bisque chowder'
Dish title: 'Curried Bisque chowder'
28 Apr 2016

Dish title: 'Curried Bisque chowder'

Spiced sea bass and prawns , sweetcorn puree, curried bisque, crisped curry leaf, pickled fennel and crispy soft egg yolk.

This dish inspired by my visit to the wet market. If a bisque/Chowder had a baby with a curry this is what it would look like. Curried bisque made from the shell of the prawns with spices, seared Sea bass cooked in foaming butter and curry leaves , sweetcorn puree, spiced shrimps , pickled fennel and for added texture, fried breaded soft egg yolk, and crisped curry leaf.

Dish title: 'Curried Bisque chowder'
Dish title: 'Curried Bisque chowder'
28 Apr 2016

Dish title: 'Curried Bisque chowder'

Spiced sea bass and prawns , sweetcorn puree, curried bisque, crisped curry leaf, pickled fennel and crispy soft egg yolk.

This dish inspired by my visit to the wet market. If a bisque/Chowder had a baby with a curry this is what it would look like. Curried bisque made from the shell of the prawns with spices, seared Sea bass cooked in foaming butter and curry leaves , sweetcorn puree, spiced shrimps , pickled fennel and for added texture, fried breaded soft egg yolk, and crisped curry leaf.

Recipe
Serves 2
Ingredients

1 whole Sea bass fully prepped
300g king prawns
1 whole sweetcorn
1 bunch of curry leaves
1/2 a fennel
1 carrot
1 white onion
thumb sized piece of ginger
1 bulb of garlic
2 medium hot chilli
100mls cider vinegar
100mls pernot
2 whole eggs
200mls coconut cream
1tr chicken stock
1 tsp cadamon pods
2 bay leaves
1 tsp curry powder
1 tsp fennel seeds
1 tsp mustard seeds
2 star anise
1 tsp chilli flakes
1 tsp coriander seeds
1 tsp cumin seeds
1 bunch fresh coriander
2 calamansi lime
100g all purpose flour
100g panco breadcrumbs

Method:

1. Start by preparing the fish, descaling and removing the fillets, if you ask the fish-monger they will almost always descale and remove the fillets for you, but make sure to keep the bones and head, there is maximum flavor in the bones and head and you will need for the sauce later.

Next chop up the bones, head of the sea bass and set aside in the fridge for later.  Portion the sea bass fillets in two and trim off the belly side then score the skin side 1/2 cm deep. Season with salt, curry powder and chilli flakes and set aside.

Now for the prawns remove the shells and head and run your knife along the back side of the prawns slightly just to open them up so you can remove the intestinal track and also when cooked it will butterfly open and give a nice presentation look.
Don't discard the shells or head keep to one side you will need for the bisque.

2. Next roughly chop the carrot , ginger, garlic, onion and half the fennel.
Set aside for later, this is the veg for the bisque.
Using a mandolin slicer finely and thinly slice the other half of the fennel and marinade in cider vinegar, salt, sugar and olive oil, then place aside and allow pickle.

3. Take the sweetcorn and remove the outer husk, trim off all the corn kernels and roughly chop the core. Place the core with the veg you set aside for the bisque.
Heat up a sauce pan to a moderate heat and start to lightly sauté the sweetcorn kernels, add half a clove of garlic, 100mls chicken stock and 100mls of coconut cream, and cook out until soft. Season to taste and blitz to a fine puree, pass through a fine sieve to ensure a smooth puree.

4. Now for the bisque , bring a heavy based pan to a high heat and start to sautée the prawn shells and head in a little oil, making sure to get a good caramelised golden colour this is an essential part of ensuring a deep rich flavor. The bottom of the pan may start to go slightly brown and stick not to worry that's flavor and you just need to scrape it off using your wooden spoon, and it's important to not let it burn so manage the heat in the pan. Once you have a good sautéed caramelised colour to the prawns shells, deglaze the pan using 50mls of cider vinegar and all the pernot. All the brown goodness at the bottom of the pan should now be a lot more easier to incorporate.

Next add the veg you set aside, and 1 tbs of tomato paste, allow the tomato paste to cook out slightly then add the chopped up sea bass bones and head, chicken stock, the rest of the  coconut milk , curry powder, all the whole spices, curry leaves, bay leaves and just the stalks of the fresh coriander.

Bring to the boil then turn the heat down low and simmer for an hour, allow the bisque to reduce and thicken and all the flavors to blend together becoming rich in flavor and deep in colour.
When finished pass through a fine sieve pushing down to squeeze out every last drop of flavor, season to taste with salt and fresh calamansi.

5. Almost ready to plate, our bisque is ready , fennel is pickling, puree is smooth and ready, so now just need to make the breaded egg yolk and cook our fish.
Take three bowls, in one add flour, the other whisked egg whites and the other panco breadcrumbs. Take the egg yolks and delicately dust in the flour , egg mix and then breadcrumbs put in the fridge to firm up.

Next in a not stick pan heat up a little oil and place the sea bass skin side down, for the first few seconds gently press down on the fish to keep the skin side flat to the pan and ensure an even colour. When you have a good golden colour turn over the bass and add two knobs of butter to the pan, then prawns and curry leaves. The prawns will take seconds  to cook so when the butter starts to foam keep basing the fish and prawn so all the flavors in the pan merry together, then remove from the heat and allow to rest.

You want to really remove from the heat when the sea bass is almost halfway cooked because the residual heat in the pan will carry on cooking the fish which will make sure you have a perfect piece of cooked bass.

6. Now to plate, heat up some vegetable oil ready to shallow fry the breaded egg yolk. Whilst that's heating up  gently heat up the sweetcorn puree and place a spoon full in the centre of the plate/ bowl. On top of that place the seabass and 3 or 4 prawns around, in between the prawns place some of the pickled shaved fennel and the the crisped curry leaf that you cooked with the fish.
Now the oil should be hot enough to fry your egg yolks, (to test the oil just throw in some breadcrumbs and see how they fry so you can test the heat of the oil).
When they are golden brown place one on the top of the fish and serve the hot bisque in a separate sauce jug so you can poor it at the table, which will add a little theatre too!
And voilà now sit back and watch your guests enjoy an all round happy tummy moment!!
 

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