Fried Cobia
Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves
Chefs Evan Burgess and Osmel Gonzalez of EntreNos | Miami
Adapted by StarChefs | March 2025 | Photo: Will blunt
INGREDIENTS
Pickled Ají Dulce:
2 kilograms ají dulce
750 grams rice vinegar
90 grams granulated sugar
38 grams kosher salt
Black Mustard Seed-Curry Oil:
200 grams sunflower oil
1 tablespoon black mustard seeds
20 grams fresh curry leaves
Cheese Foam:
375 grams tomme cheese
500 grams heavy cream
Fried Cobia:
Yield: 1 serving
100 grams kosher salt
Cobia belly, skin removed
All-purpose flour
Whisked eggs
Panko breadcrumbs
Oil for frying
To Assemble and Serve:
Yield: 1 serving
Fried curry leaves
METHOD
For the Pickled Ají Dulce:
Place chiles in a nonreactive container and set aside. In a pot over medium-high heat, add vinegar, sugar, salt, and 250 grams water. Bring mixture to a boil. Remove from heat and pour pickling liquid over chiles. Let cool to room temperature. Seal and reserve.
For the Black Mustard Seed-Curry Oil:
In a heavy bottomed saucepan over medium-high flame, heat oil to 350°F. Add mustard seeds and curry leaves. Remove from heat. Let mixture cool to room temperature. Transfer to an airtight container and reserve.
For the Cheese Foam:
Heat the water bath of an immersion circulator to 140°F. In a Vitamix Commercial blender, add cheese, 50 grams Pickled Ají Dulce, and 50 grams reserved Pickled Ají Dulce liquid. Blend until smooth. Set aside. In a pot over medium flame, add cream. Heat to 176°F, then pour into Vitamix container with cheese mixture. Blend until well incorporated. Strain mixture into an iSi canister with 2 charges. Place over a water bath and keep warm.
For the Fried Cobia:
In a mixing bowl, combine salt, 500 grams water, and 500 grams ice. Mix until salt has fully dissolved. Add fish and let sit 14 minutes at room temperature. Remove from brine and pat dry. Set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow bowls. In a fryer, heat oil to 350°F. Dredge fish in flour, eggs, and breadcrumbs, then add to hot oil. Fry 3 minutes, or until light golden brown. Transfer fish to a work surface and dress with desired amount Black Mustard Seed-Curry Oil. Set aside.
To Assemble and Serve:
In the center of a serving plate, pipe a 2-inch wide circle of Cheese Foam. Top with Fried Cobia followed by desired amount fried curry leaves.
