Seth James hosted the third instalment of the Top Chef Series in our Culinary Heart kitchen where guests got to experience how he would cook for his friends and family at home.
Using Neff’s induction stove, full steam and steam oven functions, Seth wowed guests as he revealed his top secrets in preparing Steamed Glacier 51 Patagonia Toothfish as well as traditional Asian dumplings. Both were garnished by fresh truffles in lieu of the unfolding truffle season.
As a WA chef, Seth was able to share his favourite places for local produce and ingredients so that guests were able to recreate the magic at home. His approachable, calm, and friendly nature made the event a delight for all who attended.
Place in a bowl shredded cabbage and salt. Mix well and let it stand for ten minutes.
Strain and squeeze out all juice.
In a large bowl place pork mince, garlic, ginger, lime leaf, soy sauce, oyster sauce, egg and tapioca flour and with a spatula beat well until a thick paste is achieved, fold though rest of the ingredients.
To make dumplings lay out ten wonton wrappers. Place 1 heaped teaspoon of mix in the centre be careful not to put too much in, place your finger in some water and wet the edges of the wonton. Fold the wrapper in half towards you in the centre leaving a W. Repeat.
Cook dumplings in boiling water in batches for 5 min the dumplings should float and become hard.
Serve straight away with onion condiment and fresh truffle.
Take fish out of packet and dry well. Place it in a bowl with soy sauce and let it stand for 15 mins.
In a pre-heated steamer, place the fish on parchment paper and steam for 7 to 10min.
For the mushrooms, clean them by taking off the base and cut into mouth size pieces.
In a preheated pan add oil and fry mushrooms till golden brown. Turn heat down to low and add finely shredded garlic. Cook till golden (do not burn this).
Turn heat off and add fish sauce, black vinegar, sesame oil and sweet soy. Use the remaining heat in the pan to cook the sauce.
To make the dressing, place all ingredients into a small pot and bring to the simmer.
To serve, portion off mushrooms in a shallow bowl then place steamed fish on top. Whisk the dressing and place 100 ml of dressing over fish. Garnish with thinly sliced spring onions and roasted sesame seeds.
Micro plane 5g of fresh truffle over the top.
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