Seth James Recipes

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.

Seth James - Pork Dumplings

Ingredients

Pork, water chestnut and salted cabbage dumplings
200 gr Chinese cabbage finely shredded
1 tbs salt
30 g white only spring onions finely sliced
2 garlic cloves finely grated
6 lime leaves finely chopped
15 gr ginger finely grated
100 g water chestnuts finely chopped
20 gr of truffle hill truffle paste
400 gr course pork mince
1 egg
2 tbs tapioca flour
50 ml light soy
1 tsp sesame oil
2 tbs oyster sauce
1 pkt wonton wrappers
Fresh truffle to serve

Method

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.

Seth James Pork Dumplings

Seth James - Steamed Glacier 51 Patagonia Tooth Fish

Ingredients

20 g truffle
1 bnch spring onions
2 tbs roasted sesame seeds
Tooth fish
4 100 g pre portioned glacier 51 tooth fish
100 ml light soy preferably white soy
Sautéed mushrooms
250 gr mixed mushrooms
Shimiji, enoki, shitake and king brown
1 tbs pun jun black vinegar
1 tbs fish sauce
1 tbs sesame oil
3 tbs sweet soy
1 garlic clove
Salt to taste
3 tbs grapeseed oil
Soy dressing
6 tbs light soy
200 ml dashi
2 tsp rice vinegar
2 tsp sugar
100 ml shallot oil or grapeseed oil

Method

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.

Seth James -Steamed Glacier 51 Patagonia Tooth Fish