ChefBenDiaz

Ingredients:
1 ea 8 oz Cornish sea bass, skin on
1 tbsp. olive oil
1 tsp. paprika
1 tsp. lime zest
2 oz. miso
1 c. water
TT salt/ pepper
Tempura Sun chokes:
1 ea. Sun choke, cleaned and cut into rings
2 oz. cornstarch
2 oz. flour
1 tsp. baking soda
1 c. soda water
TT salt/ pepper
Taro Vinaigrettes:
½ c. brewed taro
1 oz. Dijon mustard
3 oz canola oil
1 oz. sugar
TT salt/pepper

Directions:
first in a none reactive container add the lime zest, Water and Miso. Mix well and add sea bass, let marinade for 3 hours. Next season with olive oil, paprika, salt and pepper, sear over medium high heat on both sides, making sure to crisp the skin. Next in a small mixing bowl add cornstarch, baking soda, flour and slowly pour in the soda water until a uniform batter is formed, season to taste. Batter the sun choke rounds and deep fry at 350 degrees for about 3 to 5 min. or until golden brown. Add the brewed taro, Dijon and sugar into a small blender, know while the blender is on low slowly start adding the canola oil until evenly incorporated, season to taste. For assembly place sun choke on bottom of bowl topped with Cornish bass and drizzle vinaigrette around the bowl.

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