Dawa Roasted Snapper with Clam Miso Broth
Recipe by Chef Marcus Samuelsson, as featured in My Mark
Assembly
Ingredients
- 1 150g snapper filet
- 2g dawa salt
- 15g canola oil
- 15g butter
- 60g clam miso broth
- 1 cluster enoki mushroom
- 20 pc picked thyme leaves
Dawa Salt
Ingredients
- 10g kosher salt
- 10g dawadawa powder
Clam Miso Broth
Ingredients
- 10pc chowder clam
- 30g kombu
- 100g scallion
- 60g ginger
- 30g dawa dawa
- 10g thyme
- 1pc bay leave
- 100g shallot
- 100g miso
- 100ml fish sauce
- 50ml soy
- 60g lemongrass
- 200g rice wine
Method
Place all ingredients in a pot and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes. Strain
