Fried Branzino with Ackee Rice
Jet created this dish for Tournament of Champions Season 7. This Fix-It reconstruction of his winning quarter-final plate keeps every element the judges praised - the deep-fried whole branzino, the crispy waffle-ironed ackee mochi rice, and the ackee crab fat mother sauce that cascades through every component. The single unanimous note, more of the fresh bok choy slaw, is answered by scaling it up and brightening it with cucumber, Thai basil, cilantro and lime. The result is a bold, funk-forward plate of contrasting crisp and fresh textures.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FOR THE CRISPY ACKEE MOCHI RICE CAKES
- short-grain mochi rice, uncooked
- + 2 Tbsp water, for cooking the rice
- kosher salt
- toasted sesame oil
- reserved mother sauce, as binder
- crushed canned ackee, folded into rice mix
- Neutral oil, to brush the waffle iron, as needed
- FOR THE ACKEE CRAB FAT MOTHER SAUCE
- neutral oil, for sweating aromatics
- medium shallot, minced
- garlic, minced
- aromatic ginger, finely grated
- Asian crab paste
- can canned ackee, drained gently
- chicken stock or dashi
- fish sauce
- fresh lime juice
- palm sugar
- chili crisp
- FOR THE WHOLE FRIED BRANZINO
- whole branzino, ~2 lb , gutted and scaled, head on
- freshly ground white pepper
- light soy sauce
- Shaoxing wine, for marinade
- cornstarch, for dredging
- rice flour, for dredging
- qt neutral frying oil
- FOR THE WILTED BOK CHOY
- neutral oil
- garlic, smashed
- small heads baby bok choy, halved or quartered lengthwise
- reserved mother sauce, to glaze
- Kosher salt, to taste
- FOR THE FRESH BOK CHOY SLAW
- small heads baby bok choy, chiffonade
- medium green apple , julienned
- Persian cucumber, julienned
- medium red onion, shaved paper-thin
- loosely packed Thai basil leaves, torn