INGREDIENTS:
Spicy Asian Slaw (Kim Chi)
• 2 Heads of Napa cabbage, chiffonade
• 3 Baby Bok Choy
Marinade:
• 2 cups Rice Wine Vinegar
• 1 cups Mirin
• ½ cups Sambal
• ½ cup Sriracha
• 2 oz. Soy Sauce
• ¼ cup Sugar
• ½ cup Fish Sauce
DIRECTIONS:
1. Soak and run cold water over the baby Bok Choy to clean off any dirt. As the baby Bok Choy soaks, chiffonade the Napa cabbage and put in a large container. Take the baby Bok Choy out of the water and pat it dry with paper towels. Then, cut each head in half and chiffonade the whole thing (stem and all). If the stem is discolored or bruised, just pull it off and throw it away. Add the baby Bok Choy to the Napa cabbage and toss with hands to combine.
2. In a separate bowl, add all the ingredients together and mix until sugar is dissolved. DO NOT HEAT UP! Pour mixture onto the baby Bok Choy/cabbage mixture and let it marinate for a couple hours at room temperature.
3. Season the snapper with desired amount of salt and pepper and sear it skin side down for about three minutes. Once the snapper’s skin is crispy, flip the fish with a spatula and cook an additional four minutes or until the fish is just cooked through.
4. To serve, place the slaw in a bowl and spoon a desired amount of the marinade on top. Plate seared snapper on top. Garnish with a seared lemon and cilantro.
Born and raised in Perth, Australia, Alastair Mclean’s love of cooking began in high school when he participated in a co-op educational program that allowed him to gain valuable industry knowledge and culinary experience. Now, as Executive Chef at The VERVE Crowne Plaza Hotel in Natick, Mclean constantly develops new ideas for new dishes. He craft s the plates with classic flavors and locally-sourced ingredients that are influenced by his global experiences, while still keeping a New England focus at the core of the hotel’s culinary program.