Island Snapper – Mushroom Lumpia
Lumpia.
2 ½oz Opakapaka (rectangular cut) approx 4 x 1 ½ in.
Salt and Pepper
1 each Nori Sheet
1 portion Mushroom Ragout1 each Lumpia wrapper (For paste)
1 ea Egg white
1 tbsp Flour § Season the opakapaka with salt and pepper.
§ Place nori sheet on lumpia wrapper (5 ½ x 5 ½ nori) and place fish in middle of nori.
§ Top with the mushroom ragout.
§ Seal with egg white – flour paste.
§ Deep fry and angle cut before serving. To plate the dish.
1 oz wilted greens (braising greens) vegetable oil, garlic and S&P.
1 sprig opal basil
¼ oz carrot curls
1 ea nasturtium flower or edible flower
¼ tspn black sesame seeds
¼ tspn roasted sesame seeds
½ oz red Japanese pickles
½ oz green Japanese pickles
Put the wilted greens in the middle of the plate. Put the 2 pieces of lumpia crossed on top, top with the carrot curls and nasturtium flower. Drizzle the chili sweet soy dressing around the plate, and then sprinkle with the sesame seeds, and put the pickles alternately around the plate. Mushroom Ragout for Lumpia.
1 port Domestic Mushrooms
1 port Shitake Mushrooms
1 port Oyster Mushrooms
Fine diced onion
Little fresh garlic l
Little fresh ginger
Salt, pepper and pepper flakes
Butter
Fresh Cilantro § Saute mushrooms together with onion, garlic and ginger (making sure the pan is very hot).
§ Season and add cilantro before taking out of pan.
§ Cool down and set aside. Chili Sweet Soy Dressing.
¾ tbsp Fresh garlic – minced
1-2 pcs Red Serrano chili pepper
1 ½ cup Sugar
¾ cup Rice Vinegar
¾ - 1 cup Water
1 ½ tsp Sweet soy sauce
Cold starch
1-2 pcs Red Serrano chili pepper (seeded and minced)
½ cup Lime juice – fresh
½ cup & 1 tbsp Fish sauce – Tiparos
2 tbsp Lemon grass – finely chopped
2 tsp Thai chili sauce – Sriracha § Combine the above ingredients in stainless steel bowl and mix well, adjust flavoring if necessary and add cold starch to thicken. Strain to get rid of lumps.
§ Adjust rest of ingredients and adjust flavoring again.
§ Let sit overnight to blend and incorporate flavors. | 
