6 oz. stripped bass, skinned
3 ea. Napa cabbage leaves, blanched
1 ea. small knuckle ginger, crushed
4 oz. garden tomato fume
4 ea. small potatoes, sliced thin and poached in fish stock
Garden Tomato Fume:
1 Tbs. shallots, chopped
1 Tbs. basil chiffonade (rolled and cut into thin strips)
1 tsp. tarragon, diced
2 oz. fish fume (fish stock)
1 oz. white wine
1 oz. extra virgin olive oil
1 Tbs. lemon juice
4 oz. tomato concasse (peeled, seeded, and diced tomatoes)
Prepare a steamer with the crushed ginger added to the water.
Season the stripped bass with salt and pepper, then wrap in the blanched Napa cabbage leaves.
Place the seabass "pillow" in the steamer and let steam 5 to 8 minutes.
In a medium size saute pan over medium heat, saute the shallots until soft.
Add the fish fume, white wine and lemon juice, and bring to a slow simmer.
Add the tomato concasse and tarragon and let simmer about 2 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.
Place the garden tomato fume on a plate and a mound of the sliced potatoes over that.
Slice the seabass "pillow" in half at an angle then place the sliced pieces on the potatoes with one piece leaning against the other.
Sprinkle the basil chiffonade around the seabass and serve.
John Alamilla , Farallon