6 large shiitake mushrooms, stemmed and caps quartered
1 lb medium turnips, cut into 3/4-inch wedges
1 lb medium radishes, quartered
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 lb swiss chard, stems discarded and leaves coarsely chopped
2 tablespoons molasses
2 tablespoons water
1/2 lb asian rice crackers, pulverized
4 - 6 oz barramundi fillets, skin-on or skinless
Vibrant, crunchy, sweet and savory.
Recipe adapted from David Chang of Momofuku. Adaptation, food styling & photography by Jenny Huang.
Step 1 In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the mushroom and cook over moderately high heat, stirring, until lightly browned, 3 minutes. Next, add in the turnips and radishes, and cook until crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
Step 2 While the vegetables are cooking, whisk the molasses and water in a medium bowl, season to taste with salt. Dip the barramundi fillets into the mixture covering both sides, and allow to marinate until the vegetables are almost done cooking. Remove from the marinating liquid, thoroughly dry both sides with a paper towel. In a separate bowl, cover the barramundi with rice cracker crumbs on both sides, pressing to help the crumbs adhere.
Step 3 In a large skillet, heat the remaining 1/4 cup of oil until shimmering. If you’re cooking skin-on barramundi, sear the skin side down first over high heat for about 5 minutes, until golden brown. Flip over and cook through, about 3-4 minutes. Transfer to paper towels to drain. To plate, place the barramundi over the bed of vegetables and serve immediately.
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