Here is an end of the summer recipe that uses local pacific bass with grapes and tomatoes. I add a little bit of asian flare with the addition of saamjang paste to the mushrooms. The recipe is pretty straight forward if you have some vegetable ash already on hand. It comes together rather quickly. Here is the recipe I hope you enjoy it!
1 lb of Pacific Bass cut into 4 oz pieces
2 tbsp of olive oil
1/4 cup of grapes halved
1/4 cup of grape tomatoes halved
Vegetable ash aioli
3 carrots and 1 onion charred completely
4 large bunches of green onion or spring onion charred completely
1 cup of mayo
8 oz of mitake mushrooms
4 oz of shitake mushrooms
1 tbsp of saamjang paste
2 tbsp of sesame oil
2 tbsp of butter
micro cilantro to garnish
For the vegetable ash aioli
Turn you grill or oven on as high as it will go. Place all the vegetables on the grill and char completely. All the charred bits need to be dried completely and then place the ashes in a coffee grinder and pulse to a powder. Combine 2 tbsp of ash with the mayo with a pinch of salt and mix well with a whisk. Set aside and keep cold.
In a large saute pan on medium high heat add oil. Season bass with salt on both sides and then place fillet side down in the pan. Cook for about 5 minutes on the one side. Meanwhile in a small saucepan add oil, butter, and mushrooms. Cook for 4-5 minutes and season with salt and saamjang. Add a splash of water or stock to help keep things moist and not too dry in the pan. Cook for another few minutes and turn off the heat and allow the mushrooms to keep cooking in the pan. Flip the bass over to reveal a beautiful natural crust, add the grapes and tomatoes to the pan and cook for 1 minute. Turn off the heat and allow everything to cook for 1 minutes while you plate. Place a spoonful of aioli down on the plate. Add the fish on top of the aioli. Place some of the mushrooms next to the fish. Add the grapes and tomatoes on top with cilantro. Serve and enjoy!