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CATCH NYC’S BOURBON MISO SEA BASS LETTUCE CUPS

AS FEATURED ON DOMINO, THROW A FAB FETE WITH THIS BOURBON MISO SEA BASS LETTUCE CUPS RECIPE FROM CATCH NYC. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 8

INGREDIENTS 

  • 1 cup white miso
  • 1/2 cup honey
  • 1/4 cup bourbon
  • 1/4 cup rice vinegar
  • 8 ounce sea bass
  • 1 pound shiitake mushrooms, thinly sliced
  • 1/2 pound button mushrooms, thinly sliced
  • 2 cups low-sodium soy sauce
  • 1 cup sugar
  • 1 quart canola oil
  • 1 ounce kataifi dough (shredded phyllo dough)
  • 2 tablespoons sliced scallions
  • 8 pieces gem lettuce

SEA BASS

TO ASSEMBLE

  1. Preheat the oven to 400º F.
  2. Add the miso, honey, bourbon, and rice vinegar to a small bowl and mix until combined.
  3. Cut the sea bass into eight pieces each roughly the size of and length of a thumb. Add the sea bass to the miso marinade and allow to marinate for 10 minutes.
  4. Transfer the sea bass to a small sheet pan and bake in the preheated oven for 7 to 10 minutes, until darkly caramelized.

MUSHROOM MIXTURE

TO ASSEMBLE

  1. Add the shiitake mushrooms and button mushrooms, soy sauce, and sugar to a small pot.
  2. Cook over medium heat for 10 to 15 minutes, until the mushrooms are tender and the sauce has reduced to a thick glaze.

CRISPY KATAIFI

TO ASSEMBLE

  1. Heat the canola oil to 360º F.
  2. Fry the kataifi in the heated oil until golden brown, about 1 minute.

LETTUCE CUPS

TO ASSEMBLE

  1. When ready to plate the cups, cut a circle out of the center of each lettuce leaf using a three-inch metal ring mold.
  2. Place a small spoonful of the mushroom mixture onto each piece of lettuce, followed by a pinch of the crispy kataifi, a slice of the cooked sea bass, and a pinch of the slice scallion
  3. Serve immediately.

WINE PAIRING

A sweet, acidic sauvignon blanc will complement the salty miso and tender fish.

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HOW TO THROW A FANCY CINCO DE MAYO PARTY

AS FEATURED ON TOWN & COUNTRY, THROW A FANCY CINCO DE MAYO PARTY WITH THIS TUNA TARTARE TACO RECIPE FROM LEXINGTON BRASS. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

TUNA INGREDIENTS 

  • 1 lb. Sushi Grade Tuna, diced
  • 3 tablespoons soy sauce
  • 1 tablespoon chives
  • 1 tablespoon extra virgin olive oil
  • Cilantro, finely diced

TO ASSEMBLE

  1. In a large bowl season the diced tuna with the soy sauce, chopped chives, extra virgin olive oil and salt.
  2. While seasoning, place the large bowl over a bowl of ice to keep the tuna chilled.

TACO INGREDIENTS

  • Hard corn tortillas (can use mini tacos as pictured)
  • Hot paprika
  • Salt

TO ASSEMBLE

  1. Warm the taco shells until sizzling.
  2. Sprinkle with paprika and salt.

RED CHILI AIOLI INGREDIENTS

  • 2 cups Kewpie Mayonnaise (available in Asian Grocery stores)
  • 1 teaspoon sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • Salt and Pepper to taste

TO ASSEMBLE

  1. In a medium bowl add the mayonnaise, sriracha, sesame oil and rice wine vinegar.
  2. Adjust seasoning with salt and pepper.

PLATING

  1. Mix the tuna together with the soy sauce, chives, olive oil and sea salt and add to the plate.
  2. Add the Red Chili aioli to the plate as design.
  3. Add the Crispy Corn Tacos and garnish with micro cilantro.

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