Ingredients
For the moromi miso glazed hammour:
100g x four hammour fillet (or 200g for main course)
4 tbsp moromi miso (can be used normal miso paste for alternative option)
2 tbsp mirin (optional)
drizzle of olive oil for pan-frying
salt and pepper to taste
For the soy ginger beurre blanc:
4 tbsp mirin (optional)
4 tbsp kikkoman soy sauce
1tsp ginger, grated
80ml fish stock
30g butter cube

For the vegetables and garnish:
50g carrot, sliced
8 bok choy
50g butter nut pumpkin
25g dried white bean
50ml cream
4 lotus roots, sliced
coriander for garnish

Method

1. Bring water to the boil in two separate pots. Steam the pumpkin and boil the white beans until tender
2. Puree the pumpkin and white beans separately in the food processor with 25ml each cream and set aside
3. Preheat the oven at 200°C
4. Combine moromi miso and mirin together
5. Heat a frying pan with olive oil, season the hammour fillet with salt and pepper, and sear the each side of hammour fillet until golden brown
6. Remove the hammour fillet from the frying pan, place on a baking tray and glaze with moromi miso
7. Place the hammour in the pre-heated oven and cook it for ten to 12 minutes until cooked
8. Combine all the ingredients for soy beurre blanc except butter and reduce by half
9. Remove the sauce from the heat, add butter cube and mix it well together to melt the butter
10. Remove the hammour from the oven and blanch and sauté the bok choy and carrot
11. Heat up the pumpkin and bean puree in microwave oven
12. Place bok choy on the plate, arrange hammour and carrot and add puree
13. Drizzle with sauce and add coriander for garnish

 

This recipe serves four and comes from sous chef Jae Hak Lee, The Yacht Club, InterContinental Abu Dhabi.