The Dish: Steamed Chilean sea bass in soy broth from Chef Nok Suntaranon
FISHTOWN (WPVI) -- Some of our city's biggest culinary stars are gathering to celebrate one of Philadelphia's most impactful organizations: Manna.
To toast 35 years of keeping our city well fed, loved and supported, a big anniversary gala will bring dozens of delicious dishes to the Bellevue on Broad Street.
We got in the kitchen with James Beard Award winning chef Nok Suntaranon, the owner of Kalaya in Fishtown, to make the dish she's serving that night: steamed Chilean sea bass in soy broth.
"Manna is such an amazing organization and the mission is just beyond," Suntaranon says. "I'm very honored that I've been asked to co chair this event."
On Thursday, September 25th at the Grand Belle at the Belleview, Manna is celebrating 35 years of nourishing our community, making sure everyone in our community has nutritious food.
Co-chairing the big party are two of Philly's most celebrated chefs: Suntaranon and Eli Kulp.
"This event is for a great cause," Kulp says. "Now more than ever, with so many budgets being slashed across the country, it's so important that people show up for these type of events and support their food banks so our neighbors are fed."
The duo is gathering some of the city's best chefs under one roof.
"The event will start with 15 different appetizer chefs, where people can try different bites of food," Kulp explains. "It will really show the breadth of what Philadelphia offers. Then, we're going to move to the main course and we are each preparing something."
Kulp is making a slow cooked short rib dish and Suntaranon is making steamed Chilean sea bass in soy broth.
"This is from my cookbook," Suntaranon explains. "This one is my favorite recipes. I love making steamed fish whenever I cook for friends, because it's makes me look good, it doesn't take long, it's flavorful, and it's super healthy. Manna is all about nourishment, and this dish is very nutritious."
For details on the big event, CLICK HERE.
Chilean Sea Bass in Soy Broth Recipe from Chef Nok Suntaranon:
Ingredients:
For the sauce:
- 1 cup chicken broth or 12 tablespoons of sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 12 teaspoons bouillon powder
- 2 teaspoons Thai black soy sauce
- 1 tablespoon soy sauce
For the steamed fish:
- 1 large or 2 small scallions, halved and smashed
- 1 pound Chilean sea bass fillets or any whitefish, skinned and cut into 4 equal pieces
- 4 tablespoons canola or vegetable oil
- 4 scallions, cut into thin strips
- 10 sprigs fresh cilantro
- 1 red long hot chili, cut into thin strips
- 2 oz. fresh ginger, peeled and cut into matchsticks
- 3 large garlic cloves, very thinly sliced
- 1 tablespoon whiskey
Directions:
1. To make the sauce, combine the sauce ingredients into a small saucepan. Bring to a boil over high heat, stirring frequently; then remove from the heat.
2. Steam the fish: Grab your largest, widest steamer pot and find a shallow bowl that fits inside the steamer basket or on the steamer rack. Fill the steamer pot with an inch or two of water, not so much that the basket will sit in the water, and set it over high heat.
3. Put the smashed scallion in the shallow bowl. Rub the fish with 1 tablespoon of the oil and set it on top of the scallions.
4. When the water in the steamer pot is boiling, place the bowl with the fish in the steamer basket, lower it into the pot, and cover with a lid. Steam the fish until it's white and firm, about 5 minutes. (If you're using thinner fillets, check after 2 or 3 minutes; you want the fish just cooked.)
5. Carefully remove the bowl from the steamer. Mound the scallion strips, cilantro sprigs, and the chili strips on top of the fish.
6. Bring the sauce back to a boil, then immediately take it off the heat. Pour 1 cup of the sauce around the sides of the bowl with the fish.
7. In a small deep saucepan, heat the remaining 3 tablespoons oil over high heat. When the oil smokes, add the ginger and garlic and cook just until fragrant.
8. Carefully but quickly add the whiskey. Because there is hot oil and alcohol, there is a chance that there will be some flame jumping into the pot. If that happens, don't panic, just stand back and let it burn off and enjoy the excitement.
9. Cook for 15 seconds, then pour the mixture over the fish.
