Grace Beahm
The Post and Courier
Seared Golden Tilefish
This edition of Coastal Cuisine comes courtesy of Craig Deihl (above), executive chef at the renowned Cypress restaurant on East Bay Street in downtown Charleston. Revered as one of Charleston’s finest restaurants, Cypress features a stunning dining room and 30-foot by 24-foot wine wall with 5,000 bottles from around the world.
Deihl helped open Cypress in 2001, collaborating with renowned chef Donald Barickman to build the award-winning restaurant’s menu.
When asked for one of his best fish recipes, Deihl chose this incredible golden tilefish dish.
The golden tilefish is a bottom species that inhabits waters from 250 feet to 1,500 feet deep along the U.S. East Coast. Though most saltwater recreational fishermen typically don’t bottom fish in waters quite that deep, the golden tilefish is a common target for commercial anglers off the Carolinas.
Deihl considers golden tilefish one of the most beautiful fish in the sea, one that features a light, flaky texture when cooked. “I choose to sear the smaller fish to preserve the moisture,” Deihl said.
Though wreckfish, grouper or snapper can be substituted in this recipe, Deihl prefers using tilefish. Aside from appreciating its wonderful flavor and texture, Deihl also thinks the tilefish represents a more sustainable fishery than other highly prized bottom species, particularly grouper.
Cook’s notes
Seasonal changes are blanched baby bok choy and roasted hon shemiji mushrooms.
The coconut cream can be made in advance as far as two days.
Sambal olek is a mixture of chiles, brown sugar and salt, and can be found in Indonsian and Chinese markets, as well as some specialty markets.
Thai Coconut Cream
3 tablespoons fresh ginger, chopped
3 tablespoons fresh garlic, chopped
1 12-ounce can coconut milk
1/4 cup fish sauce
1/4 cup mirin
3 tablespoons rice wine vinegar
2 kaffir lime leaves
1/4 cup fresh lime juice
3 tablespoons cilantro, chopped
2 tablespoons mint, chopped
3 tablespoons honey
1 small Thai chile or 2 teaspoons sambal oelek
1. Combine all ingredients in a heavy-bottom saucepot and bring to a simmer over medium heat. Cook for 20 to 25 minutes.
2. Season to taste, strain, and keep warm.
Edamame and Baby Shiitake Mushrooms
2 tablespoons peanut oil
3/4 cup baby shiitake mushrooms
3/4 cup edamame (green soybeans)
1/4 soy sauce
1 tablespoon honey
1 teaspoon sambal oelek
2 tablespoons cold butter
Salt and freshly ground white pepper
1. Heat the oil in a saucepan over high heat. Sauté the shiitake mushrooms for about 2 to 3 minutes.
2. Reduce the heat to medium and add the edamame, soy, honey and sambal oelek. Sauté for another minute; the soy mixture should be syrupy. Remove from heat and finish by slowly stirring in the butter. Season to taste with salt and pepper.
Golden Tile
11/2 pounds golden tile fillet, cut into 4 equal portions
Salt and freshly ground white pepper
1/4 cup peanut oil
2 tablespoons butter
1. Using kitchen towels, dry the surface of the golden tile. Season fillets with a dusting of salt and white pepper.
2. Place a large sauté pan over high heat and add the oil.
3. Add the golden tile to the pan and sear the fillets until golden brown, about two minutes. Flip the fillets over, lower the temperature to medium high, add the butter and cook for another 2 minutes.
4. Remove the golden tile from pan and place on paper towels and pat dry.
5. In 4 dinner bowls, place two spoonfuls of edamame and shiitake mushrooms.
6. Place the seared golden tile on top of the edamame and shiitake mushrooms.
7. Ladle hot Thai coconut cream around the fish. Garnish with mint oil and scallion curls.
Serves 4
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