Start by making a carrot ginger miso sauce. Combine all the following ingredients in a food processor. Process till incorporated and slowly drizzle in the oil. To create emulsification.
- 1/2 cup Oil
- 2 teaspoons Sriracha
- 1/4 teaspoon Sesame Oil
- 1/2 cup Pickled Ginger Juice
- 1 tablespoon Miso
- 1/3 cup Rice Wine Vinegar
- 1 ounce Ginger (fresh)
- 6 ounces Carrot (roasted and soft for processing)
Stabilize your grill at an indirect roasting temperature of 450 to 500°F. Place a cast-iron pan in the grill to come to temperature.
Chop off the tailfin. Next measure 1 ½ inch from the fresh-cut toward the head and lice to the bone but not through, turn the blade of the knife flat to the board and trim away the skin and flesh revealing the bone. Flip the fish and repeat then scrape or “French” the bone (Spine) of any particulate. Next measure 4 to 5 inches toward the head and slice all the way through the fish, detaching the now fabricated “Shank”.
Cut an “X” on each side through the skin and flesh. Season the shank and tail fin with salt and slather with Garlic Chili paste.
Place the shank and tail in the pan and close the lid. Roast for 10 minutes then using a fish spatula and tongs, carefully flip the shanks for even cooking. Look for the internal temperature to 130°F.
To plate, spoon the carrot ginger miso sauce in the middle of the plate. Place the fishtail and top with sprouts and toasted walnuts.