Rebecca Fondren
Yellowtail Ringo with Amberjack, Green Apple & Fennel, adapted from Uchi: The Cookbook by Tyson Cole & Jessica Dupuy.
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Yellowtail Ringo with Amberjack, Green Apple & Fennel

Tyson Cole & Jessica Dupuy, Uchi: The Cookbook - December 2011

Adapted from Uchi: The Cookbook by Tyson Cole & Jessica Dupuy.

For 1 serving (requires advance preparation)

Apple chips:

  • 1 green apple, shaved paper-thin on a mandoline
  • 1 tsp. simple syrup

Coat apple chips in syrup; place side-by-side on dehydrator tray; dehydrate overnight; remove from dehydrator; place in airtight container; cover; reserve.

Fennel chips:

  • 2 tsps. simple syrup
  • 1 bulb fennel, shaved paper-thin on a mandoline

Place simple syrup in a bowl; coat fennel; place side-by-side on dehydrator tray; dehydrate overnight; remove from dehydrator; place in airtight container; cover; reserve.

Kimchi oil:

  • 4 cloves garlic, cut into 1/8" slices
  • 1 shallot, cut into 1/8" slices
  • 1/2" piece ginger, finely grated
  • 1 bunch green onions, cut on the bias into 1/4" slices
  • 1 Tbsp. Korean pepper flakes
  • 1 cup canola oil
  • salt
  • black pepper, freshly ground

Whisk all ingredients except salt and pepper in large airtight container; season; cover; reserve.

Curry/apple gastrique:

  • 1 cup apple juice
  • 1 cup white vinegar
  • 1/2 cup granulated sugar
  • 1/8 oz. red curry

Bring all ingredients to a boil in a saucepan; reduce heat to medium; simmer until reduced to syrup consistency; reserve (keep warm).

Assembly:

  • salt
  • black pepper, freshly ground
  • 1 1/2 oz. yellowtail amberjack (hiramasa)
  • 1 green apple, cut into 1/4"-thick slices
  • 1 fennel bulb, shaved paper-thin on a mandoline
  • fennel fronds
  • kosher salt
  • 1/2 lemon, juiced
  1. Heat a skillet set over high heat; season amberjack; sear on one side; remove from heat; place on cutting board; cut into 8 pieces about 1/4" thick; reserve.

  2. To serve, place a spoonful of gastrique in center of rectangular plate; arrange amberjack slices on top; place apple slices, shaved fennel, and some fennel fronds in small serving bowl; drizzle with juice and a little kimchi oil; season; toss to coat; place next to amberjack; garnish plate with apple chips, fennel chips, and fennel fronds.

Chef's Note: You can dehydrate apple and fennel chips overnight in a gas oven with the pilot light on or in an electric oven heated to 100°F.