Chef Mason Martinez, the executive chef at The LAB in North Carolina, recently won the people’s choice award at the Heart Health charity event using Forever Oceans™ Kanpachi. Here is the winning recipe that you can even recreate at home!

Green Apple Cucumber Lime Vinaigrette

Ingredients:

  • 3 Fresh Granny Smith Apple juiced (Heat and strain through cheesecloth to remove turbidity)
  • 5 Granny Smith Apples-Apple Puree
  • 3 Tbsp Citrus White Wine Vinegar
  • 5 Tbsp Ginger Syrup
  • 2ea-Star Anise
  • 2 tsp Lime Juice
  • 3 Tbsp Cucumber Juice
  • 1 drop-Green food coloring

 

Apple Puree:

Take 5 Granny Smith Apples peel and rough chop. Place in a medium sauce pot. Add ginger syrup, citrus white wine, star anise, lime juice, and apple juice. Simmer until the apples are tender. Remove from heat and add apples to the blender (remove star anise) then add 1 drop of green food coloring. Let cool.

 

Apple Vinaigrette:

Take apple puree and add cucumber juice and lime juice.

 

Yuzu Ponzu Pearls

Ingredients:

  • 2-Yuzu lemons
  • 14 oz -Soy sauce
  • 4 oz-Mirin
  • 2 oz ramekin filled-Bonito Flakes
  • 2×2-Kombu
  • 1 whole Orange-Sliced
  • 7 g-Agar Agar

 

Add all ingredients to a medium sauce pot. Steep for about 4 hours. Strain ingredients from sauce. 

 

Place Neutral oil in the freezer for 30 minutes. Bring ponzu to a boil then add 14 grams of agar agar and mix well. Let cool for 10 minutes then add to the squirt bottle. Drop mixture into cold oil and it will form a pearl. Strain from oil when done.

 

Herb Oil

Ingredients:

  • 1 stalk-Green Onion
  • 8 leaves-Basil
  • 1 bunch of Parsley
  • 2 cups-Neutral Oil

 

Blend herbs with oil and strain through cheesecloth

Assembly- Place vinaigrette on plate, lay sliced kanpachi, place yuzu ponzu pearls on top of fish, garnish with thinly sliced fresno pepper, fennel fronds, dust with bonito flakes, then drizzle herb oil.

 

Original recipe by Chef Mason Martinez

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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