 | Opah1 serving Chef Jacob Whitson of Whitson Hospitality | Nashville, TN | Adapted by StarChefs |
After a decade in hospitality, some things—like products from The Perfect Purée of Napa Valley—always seem to follow me. I’ve used the purees in both savory and pastry contexts because of their consistency and range. When I discovered the Camu Camu Puree, I knew it would be perfect for a clean, tropical starter. This dish was inspired by conversations with a friend who owns a Hawaiian fish market in Nashville. It draws on Hawaiian and Japanese influences, pairing kombu-jime–cured opah with a bright camu camu vinaigrette, shiso oil, and a modernist take on Hawaiian chile water.
Ingredients for Opah:
• two 6-inch pieces kombu
• 1 fillet opah
Ingredients for Shiso Oil:
• 150 grams neutral oil
• 50 grams blanched shiso leaves
Ingredients for Camu Camu Vinaigrette:
• 160 grams The Perfect Purée Camu Camu Puree, thawed
• 15 grams The Perfect Purée Yuzu Luxe Sour blend, thawed
• 5 grams kosher salt
• 5 grams raw wildflower honey
• 3 grams grated shallots
• 40 grams macadamia nut oil
• 35 grams toasted macadamia nut oil
• 0.1 gram xanthan gum
Ingredients for Dragon Fruit Vinaigrette:
• 2 grams Tastecraft Freeze-Dried Dragon Fruit Crumble
Ingredients for Hawaiian Hot Sauce:
• 55 grams rice vinegar
• 35 grams minced red jalapeño chiles
• 15 grams minced garlic
• 10 grams minced ginger
• 7 grams minced habanero chiles
• 5 grams kosher salt
Ingredients for Hawaiian Chile Water Gelée:
• 25 grams rice vinegar
• 15 grams raw wildflower honey
• 4.5 grams agar agar
• 3 grams kosher salt
Ingredients for Fried Shallots:
• neutral oil
• 5 shallots, thinly sliced
• Kosher salt
To Assemble and Serve:
• shiso leaves, cut into 1½-centimeter circles
• flaky salt
Method for Opah:
Place kombu on a clean work surface and spritz with water. Sandwich fish between kombu sheets. Wrap tightly in plastic wrap and refrigerate overnight. The next day, pat fish dry. Transfer to a hotel pan and refrigerate.
Method for Shiso Oil:
In a blender, blend all ingredients until mixture reaches 145°F. Strain through a coffee filter-lined chinois. Place in a mixing bowl set over an ice bath and let chill. Once cooled, transfer to a piping bag and let hang overnight. The next day, bottle and reserve.
Method for Camu Camu Vinaigrette:
In a mixing bowl, combine Camu Camu Puree, Yuzu Luxe Sour blend, salt, honey, and shallots. Using an immersion blender, blend until smooth. Add oils and blend until mixture is fully emulsified. Add xanthan gum and blend additional 2 minutes. Strain mixture through a chinois. Transfer to a squeeze bottle and refrigerate.
Method for Dragon Fruit Vinaigrette:
In a blender, pulverize Tastecraft Freeze-Dried Dragon Fruit Crumble until a fine powder is achieved. Add 130 grams Camu Camu Vinaigrette. Blend until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.
Method for Hawaiian Hot Sauce:
In a small saucepan over medium heat, bring all ingredients and 225 grams of water to a boil. Remove from heat and let sit 10 minutes at room temperature. Transfer to an airtight container and refrigerate.
Method for Hawaiian Chile Water Gelée:
In a saucepan over medium heat, bring all ingredients and 240 grams Hawaiian Hot Sauce to a boil. Let simmer 2 minutes. Transfer to a 6-inch square pan and refrigerate 6 hours, or until set. Dice and transfer to a blender. Blend until smooth and glossy. Strain through a chinois. Transfer to a squeeze bottle and refrigerate.
Method for Fried Shallots:
In a sauté pan over high heat, bring oil to 325°F. Add shallots and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to an airtight container and reserve.
To Assemble and Serve:
On a clean work surface, slice Opah into ⅛-inch pieces. Set aside. In a small mixing bowl, combine desired amount Camu Camu Vinaigrette and Dragon Fruit Vinaigrette. Set aside. Drizzle 2-inch line Shiso Oil down the center of a serving plate. Shingle Opah alongside Shiso Oil. Place 7 dots Hawaiian Chile Water Gelée around plate. Garnish with desired amount Fried Shallots and shiso. Spoon swirled Camu Camu Vinaigrette and Dragon Fruit Vinaigrette over top. Finish with salt.