Hamachi with Ginger-Dashi Broth
Chef Frank Brunacci of Sixteen in the Trump International Hotel—Chicago, IL
Adapted by StarChefs.com
Yield: 12 Servings

Ginger-Dashi Broth:
1 cup onion, finely diced
1 cup carrots, finely diced
1 cup celery, finely diced  
1 pound ginger, peeled and finely chopped
4 cloves garlic, finely diced
4 pieces lemongrass, finely chopped
4 kaffir lime leaves, finely chopped
2 pounds finely ground veal
8 large egg whites
Sea salt and white pepper
2 liters chicken stock, very cold  
2 liters dashi, very cold  

Bamboo Rice:
1 cup bamboo rice, rinsed five times
2 cups water
1 piece lemongrass, cut in large pieces
4 ounces ginger, cut in large pieces
2 lime leaves
2 ounces rice wine vinegar
3 ounces butter
Micro cilantro
Sea salt and pepper

Mushroom Salad:
1 teaspoon white miso
1 cup water
1 pound shitake mushrooms, stems removed, julienned
4 ounces butter
Sea salt and pepper
2 Roma tomatoes, skinned, seeded and diced
3 green onions, julienned

Ginger Chips:
1 pound ginger
Water (as needed)
½ pound sugar
Oil for frying
Sea salt

10 nori sheets
1 piece lemongrass, chopped
1 small piece ginger, chopped
12 3-ounce portions of hamachi
Sea salt
Banana leaf

For the Ginger-Dashi Broth:
Combine vegetables, ginger, garlic, lemongrass, lime leaves, veal and egg whites in a bowl. Season the mixture well with sea salt and pepper. Combine stock and dashi in large pot over medium heat. Add veal mixture and stir to combine. Continue stirring the liquid occasionally until a raft forms. (As the raft forms, make a small hole in the center to allow the liquid to bubble.) Simmer the soup for 1½ hours, making sure the raft does not break apart or sink. When finished, either siphon out the broth or skim off the raft and strain the broth through a fine-mesh strainer. Strain the broth again through 3-5 pieces of cheesecloth, and then a coffee filter. The broth should be clear. It may be re-heated, but do not bring to a boil.

For the Bamboo Rice:
Put the rice, water, lemongrass, ginger and lime leaves in a rice cooker and cook according to the manufacturer’s directions. When done, fold in the rice wine vinegar, butter and cilantro and season to taste. (Note: If preparing ahead of time, add only the rice wine vinegar and let cool. When ready to serve, place rice in a small pan with butter and approximately 2 ounces of chicken stock. Heat until warm, and finish with cilantro.)

For the Mushroom Salad:
Combine miso and water. Lightly sauté mushrooms in butter, and season with salt and. Cook mushrooms until mushroom liquid is evaporated—once this is gone, add the miso and water mixture and reduce by half. Add tomatoes and green onions before serving.

For the Ginger Chips:
Peel ginger and thinly slice. Add ginger to a large pot of water and bring to a boil. As soon as water begins to boil, strain ginger; repeat the boiling and straining process two more times. When it comes to a boil for the third time, add the sugar, turn heat to low, cook for 5 minutes, and leave to cool in the pot. Remove ginger with a slotted spoon and places on a clean towel to drain. Fry ginger chips at 325°F until crispy, but no too dark. Season with sea salt as desired.

For the Hamachi:
Cut the nori sheets in to small pieces, then grind in a spice or coffee grinder until very fine. Pass through a fine strainer. Set up a small bamboo steamer; add the ginger and lemongrass to the water below the steamer. Season the fish with a little oil and sea salt, place the fish on a small piece of banana leaf, and steam for 2-3 minutes  (fish should stay rare). Remove fish from the steamer and dip the top into nori powder. Place in a very hot pan, searing the fish nori side-down for no more then 10 seconds. 

To Assemble and Serve:
Gather 12 small, warm bowls. Place 1-2 Tablespoons of rice in the bottom. Place the hamachi on top, and then a small amount of the mushroom salad. Garnish with ginger chips and micro cilantro. Pour hot broth around the fish tableside.