The Iron Chef is taking South Beach by storm at an exciting new restaurant. Seafood is on the menu tonight as we grab a Bite with Belkys.

The Chef: Masaharu Morimoto
The Restaurant: Morimoto South Beach
The Dish: Crispy Whole Fish

2 whole Branzino fish, guts removed
1 cup flour (to coat fish)
3 Tbs. corn starch
1 cup chicken stock
1 Tbs. shiro miso
1 Tbs. Korean chili paste (Gochujang)
1 Tbs. sugar
1 Tbs. white soy
1 Tbs. sake
2 Tsp. lime juice
Salt and pepper to taste
1 carrot, peeled and julienned
1 green papaya, peeled and julienned
1 English cucumber, peeled and julienned (*see video)

Method of Preparation:

– Start by deboning a Branzino fillet. Make sure and get all the bones out, including the spine. Push two skewers through the fish and shape like it’s in the water swimming.

– Coat the fish thoroughly in flour, then fry belly-side up in vegetable oil that’s heated to 350 degrees, seven to eight minutes.

– Add water, sugar and rice wine vinegar to a pot and let it boil and reduce down. Take the skin off an English cucumber, a carrot and a green papaya. Peel into whole sheets, roll the peels and then julienne into thin slices. *See video for demonstration.

– Put into a bowl and add the rice wine vinegar reduction. Mix well and set aside.

– For the tofu sauce, add chicken, pork and beef stock to a pan. Add miso, Korean chili paste, sugar, white soy, and sake and bring to a boil. Add bits of tofu and then add cornstarch slurry and cook until the sauce gets thick. Turn off heat and add lime juice.

– When the fish is done, take it out of the fryer, pull out the skewers and let it drain.

To Plate:

Put the Branzino on a plate and top it with the tofu sauce, then the cucumber, carrot and papaya salad. Garnish with fresh cilantro.

Serving suggestion: Viognier

Serves: 2

Morimoto South Beach
Shelborne Wyndham Grand
1801 Collins Avenue
Miami Beach, Florida 33139
(305) 531-1271

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