Chef Chung Chow – New York Culinary Experience 2016 – Modern Hawaiian Techniques and Cuisine

I took an exciting Modern Hawaiian Techniques and Cuisine class with Chef Chung Chow of Noreetuh in New York City, New York during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC). As a scuba diver, I have spent substantial time in the Hawaiian Islands, and wanted to learn new techniques and flavor profiles to create Hawaiian cuisine at home. Under Chef Chung Chow’s guidance, the class created Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce, and Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos. It felt great to be back in Hawaii, if even only by my palate!

Chef Chung Chow

Born in Hong Kong and raised on the Hawaiian island of Oahu, Chef Chung Chow is passionate about cooking and bringing elements of Modern Hawaii to New York at his restaurant, Noreetuh, located in the East Village.

Chef Chung Chow was trained in French technique, honed his career working up the culinary ladder at prestigious Thomas Keller Restaurant Group’s restaurants, including Bouchon Bistro in Yountville, California and at Per Se in New York, as well as opening Jonathan Benno’s restaurant, Lincoln Ristorante at Lincoln Center in New York, before opening his own modern Hawaiian restaurant, Noreetuh, with partners, Gerald San Jose and Jin Ahn.

Chef Chung Chow with Raw Tuna

During the course of the 2-hour and 15-minute class, Chef Chung Chow first demonstrated techniques how to create Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos; and Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce, and then set us to our tasks at our work stations to create the recipes with assistance from Chef Chung and ICC Chef Instructor Joseph Simon.

Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos

Big-Eye Tuna Poke

Poke is a Hawaiian dish made with sushi-grade tuna loin cut into cubes, red onion, scallion, seaweed, macadamia nuts, white sesame seeds, and Hawaiian Sea Salt. Dressed with vinaigrette made with soy sauce, rice vinegar, doubanjiang Sichuan bean paste, canola and sesame oil, and soy-pickled jalapeños, it was very fresh and delicious!

Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce

Special Ingredients

Mochi blocks are made from Japanese short-grain glutinous rice, and when grated with a micro-plane resemble fluffy, grated coconut. Mochi blocks are available in Japanese and Asian markets, as well as online.

BronzinoReadyto beFilleted

After Chef Chung’s demo, I went to my workstation, and my first task was to remove the skin from the two bronzino filets, which we used instead of black bass, and ensured that the filets were free of any "pin" bones.

ICC Instructor Joseph Simon watches
Debra remove skin frombronzino filet

Next, I made a thick "slurry" with rice flour and water, the consistency of icing, so that it would adhere to the fish, brushed it over one side of the fish as instructed, seasoned it with salt, then lightly pressed the grated mochi onto the slurry.

Coated Fish

One of my favorite tips from Chef Chung Chow was "do not be afraid of oil," as without adding enough oil, our beautiful fish would stick to the pan. I pan fried the fish mochi side down until the fish started to turn white from the edges towards the center, then carefully flipped the fish over and finished cooking. The result of cooking the fish this way was that it was golden and delicious, with a nice crust on top. While the mochi added texture and crunch, it was much lighter than other types of crusts, and by only coating one side of the fish it had allowed the flavor of the fish to shine through. Presented with the fish placed on top of the green beans in a fermented black bean sauce, the fish was stunning on the plate and when I tasted the flavor combinations, it was sensational on my palate.

Frying the Fish

Chef Chung Chow – NYCE 2016 Class Menu
Mochi-Crusted Black Bass with Green Beans in a
Fermented Black Bean Sauce
Big-Eye Tuna Poke with Macadamia Nuts, Seaweed,
and Soy-Pickled Jalapenos

Chef Chung graciously shares his recipe for Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce from the 2016 New York Culinary Experience to bring a taste of Modern Hawaii to you.

Chef Chung and Debra Argen

Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce
Serves 4

Ingredients

Ingredients for the Black Bean Sauce

Method for the black bass: Fillet and skin the black bass and portion into 4 equal size portions. Combine and rice flour and cold water in a small mixing bowl and whisk to form a slurry. Grate the mochi blocks. Using a pastry brush, coat the one side of the fish with the slurry. Press the grated mochi onto the fish to form a light crust. Reserve the crusted fish until ready to cook.

Method for the green beans: In a large pot of salted boiling water, blanch the green beans until cooked. Once cooked, shock the green beans in ice water and allow to drain.

Cooking the Green Beans

Method for the black bean sauce: In a medium saucepan, combine the shallots and canola oil and sweat until shallots become soft and translucent. Add the chopped black beans and water and cook until most of the water has evaporated. Add the white wine vinegar, white wine, sugar and soy sauce and continue to cook until reduced to about 1 cup. Season with kosher salt to taste

Method to finish: In a medium saucepan, add enough canola oil to form a thin later. Heat canola oil until it is smoking hot. Sauté fish crust side down until lightly browned. Using a fish spatula, turn over fish briefly on the other side until just cooked. Allow cooked fillet to drain excess oil. In another medium sauce pan, quickly stir fry the blanched green beans with the 1 cup of black bean sauce.

Presentation: Plate the sautéed green beans on the bottom of the plate and place the cooked fish crust side up.

Dinner is Ready

Suggested wine pairings: Excelsior Centine Bianco or Marques se Casa Concha Pinot Noir.

Want more information on the next NYCE? For more information about the New York Culinary Experience, contact Stephanie Fray at nyce@nymag.com or +1-646-314-4413.

For information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com

Location and Information

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