D'Open Kitchen

COOKING FOR THE SOUL

Steamed Jade Perch with XO Sauce and Dashi Beurre Blanc

Name: Steamed Jade Perch with XO Sauce and Dashi Beurre Blanc
Prep time: 35 min
Cook time: 40 min
Ingredients: 500 g Jade perch (washed and descaled); 1/2 tsp Salt; 1 tbsp Sake; 25 g Shallots (chopped); 200 ml Sake; 20 ml White wine vinegar; 100 g Cream; 50 g Dashi; 10 ml Ponzu soy sauce (Japanese citrus andsoy sauce); 150 g Unsalted butter (cubed); 70 g Shallots; 100 g Red chillies; 20 g Chilli padi; 50 g Garlic; 50 ml Oil; 50 g Dried scallops (soaked in water for 2 hrs); 80 g Dried shrimps (soaked in water for 2 hrs); 150 g Smoked bacon (minced); 50 g Oyster mushrooms (chopped); 80 g King mushrooms (chopped); 50 g Chilli flakes; 80 ml Hua Tiao wine; 20 g Sugar; 20 g Oyster sauce; Micro herbs (to garnish)

Recipe by

Trish yee

Hey there, fellow food enthusiasts! I'm thrilled to share a glimpse of my culinary journey as a finalist on the exhilarating second season of MasterChef Singapore through my signature dish, "Steamed Jade Perch with XO Sauce and Dashi Beurre Blanc."

Picture this: a perfectly steamed Jade Perch, known for its delicate flavor and tender flesh, stealing the spotlight on your plate. But that's just the beginning – my unique twist comes in the form of a carefully crafted XO sauce. Imagine the umami-packed goodness of seafood dancing harmoniously with a medley of bold spices, a true testament to my love for experimenting with flavors.

Now, let's talk about the heart of the dish – the irresistible Dashi Beurre Blanc. This sauce is where Japanese dashi, with all its rich depth, meets the luxurious elegance of French beurre blanc. It's a fusion that encapsulates my culinary journey on the show – a blend of traditions and techniques that I've embraced with open arms.

"Steamed Jade Perch with XO Sauce and Dashi Beurre Blanc" isn't just a recipe; it's a piece of my soul on a plate. Every ingredient, every step, is a reflection of my passion for pushing boundaries and creating something truly exceptional. So join me in experiencing this incredible symphony of flavors – a little bit of my MasterChef adventure right in your own kitchen.

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Prep Time 35

Cook Time 40

Course Main Course

Cuisine Chinese

Ingredients

Jade Perch

500 g Jade perch washed and descaled
1/2 tsp Salt
1 tbsp Sake

Sake Reduction

25 g Shallots chopped
200 ml Sake
20 ml White wine vinegar

Sake Dashi Beurre Blanc

100 g Cream
50 g Dashi
10 ml Ponzu soy sauce Japanese citrus andsoy sauce
150 g Unsalted butter cubed

Mushroom XO Sauce

70 g Shallots
100 g Red chillies
20 g Chilli padi
50 g Garlic
50 ml Oil
50 g Dried scallops soaked in water for 2 hrs
80 g Dried shrimps soaked in water for 2 hrs
150 g Smoked bacon minced
50 g Oyster mushrooms chopped
80 g King mushrooms chopped
50 g Chilli flakes
80 ml Hua Tiao wine
20 g Sugar
20 g Oyster sauce

To Serve

Micro herbs to garnish

Instructions

Make an incision just behind the gills of the fish.
Using the tip of the knife, cut along the backbone of the fish, then run the blade between the backbone and the spine of the perch.
Separate the meat from the bone. Using a tweezer, pick out pin bones from the fish.
Use a knife to remove the bloodline or any other imperfections on the fish. Carve out a fillet of the fish. Rinse with water and pat dry with a kitchen towel.
Season the fish with salt and sake and leave it in the refrigerator for 15 minutes.
In a steamer, steam the fish for 8-10 minutes.
Sweat shallots in a pan over medium heat.
Deglaze with sake and white wine vinegar, and bring it to a boil. Allow liquids to simmer until they have reduced to one- third of the original volume.
Pass the mixture through a sieve and set it aside for the beurre blanc.
Combine sake reduction, cream, dashi and ponzu soy sauce in a pot and bring to a boil. Remove from heat and set aside to let it cool.
When the sauce is at around 60°C, add in butter cubes gradually and whisk until the butter is fully mixed in. Set aside.
Place the shallots, chillies, chilli padi and garlic in a blender, then add oil and blend till smooth.
Heat some oil in a pan over medium-high heat. Sauté the scallops and shrimps until fragrant. Add the smoked bacon and mushrooms and fry for another 4-6 minutes.
Add in the chilli mixture and fry till the oil splits from the paste. Add in the chilli flakes and fry at low heat till the chilli turns dark red.
Season with Hua Tiao wine, sugar and oyster sauce. Set aside.
Place the mushroom XO sauce in the centre of the plate, then arrange the fish on top of the sauce.
Pour the beurre blanc sauce around the XO sauce, and garnish with micro herbs.

Notes

Use a kitchen thermometer to ensure the beurre blanc sauce has cooled down to 60°C before adding in the butter — this will prevent the sauce from splitting.

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.