Challenge: Under the Sea
Dish: Daniel's Turbot in Yuzu Brot
1 filet turbot, skinned
¼ cup dashi
1 tbsp lemon grass, bruised & sliced thin
1 tbsp ginger
1 tbsp lime zest
1 tbsp minced raw carrot
1 tbsp minced raw dikon
1 tsp toasted Szechuan pepper, ground
Steam turbot, heat dashi to boil and add ginger, lemongrass for 5min, then strain.
Pour broth around fish but do not cover.
Top with root vegetable garnish and lime zest.