How to make Red Fish with Fermented Daikon
Red fish or drum is really a fish that I haven’t used a ton of before the last several years. It is not one that, from my understanding, can be sold commercially wild caught. All of the red fish that is sold here in Texas has to be farmed raised. I typically don’t buy farmed fish because of the amount of energy used in raising the fish and the feed that is used to fatten the fish up can be questionable. With that being said this fish is nothing short of amazing.
The amount of moisture that this red fish (drum) retains makes it really forgiving when cooking and absolutely delicious. The skin is a little thicker than most fish but if you cook it properly it can become this amazing natural crust. The sauce is like a base of an amazing pho broth that is slightly thickened. I rounded off the dish with fermented daikon and sauteed mushrooms. Here is the Red Fish recipe with fermented daikon, I hope you enjoy it!
Recipe Ingredients
1 fish carcasses
1 roasted chicken bone
4 smoked beef bones
1/2 cup of miso
3 tbsp of soy sauce
1/2 fennel
1 onion
1 leek
2 carrots
3 stalks of celery
1 large finger of ginger sliced
2 jalapenos halved
6 cloves of garlic
2 bay leaves
10 cups of water
1 tbsp peppercorns
2 tbsp of cornstarch and 3 tbsp of water
Splash of black vinegar, soy, and salt to finish
1lb daikon peeled and shaved
2 tsp salt
8 oz of maitake mushrooms
2 tbsp of butter and olive oil
Thai basil leaves
Recipe Instructions
How to Ferment Daikon Radish,
In a bowl place shaved daikon and mix well with salt. Then place in a glass jar with a small piece of parchment or coffee filter the same size as the mouth of your jar. Then place a small weight on top and close the lid and keep away from direct sunlight. (if you close the lid tightly remember to release the lid every day or every other to release the pressure that is built up. The longer your ferment the radish the more intense the flavor. You can do anywhere from 2-days to 2 weeks. I did these for 3-5 days range.
How to make Fish Sauce,
Then take the whole fish carcasses and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy). Then place in a pot with the rest of the ingredients and bring to a boil. Turn down to a simmer and reduce by at least half. The stock should have a rich deep flavor. If the stock still taste very mild and watery, then reduce a little more until you have a deep, rich, flavor profile. Strain out and discard the contents. Then take the fish stock and place back in a pot to thicken with cornstarch and water slurry. Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt. Set aside and keep warm
To Finish,
In a cast iron or non stick pan on medium heat add olive oil to the pan. Season fish with salt on the skin side. Season with salt and pepper on the filet side. Place the skin side down of the drum in the pan. Push down slightly for 15-20 seconds until the fillet won't curl up any more and lays flat in the pan. Cook for 5-7 minutes in the pan. Meanwhile in another small pan on medium high heat place butter, olive oil, and mushrooms. Season light with salt and cook for 5 minutes. Flip the fish over for 20 seconds. Add the mushrooms to the middle of the bowl. Pour a ladle of the sauce next to the mushrooms. Then place the fish on top of the sauce. Add the fermented radish on top of the mushrooms. Garnish with a few thai basil leaves. Serve and enjoy!
