Big Island Sablefish from Chef Kevin Chong

[fa icon="calendar"] 10/14/16 2:00 PM / by BauscherHepp

Kevin Chong

 

Chef Kevin Chong of Chef Mavro Restaurant in Honolulu, Hawaii shows us the beautiful Big Island Sablefish.

His dish was originally created for the September 2009 Deep Plate Exercise. It consists of confit of Big Island Sablefish, Ogo-Vierge Crust, Salsa Verde, and Fish Skin Chicharron.

*Photo by: Mark “Gooch” Noguchi.

Inspired by Chef Chong? Get even more inspiration from our complete Bauscher Hepp Design Guide.

Bauscher Hepp Design Guide CTA

Topics: sablefish, Compliments, Bauscher, Honolulu, Verde, Skin, crust, Confit, Photo: Mark “Gooch” Noguchi, Chicharron, Kevin Chong, Fish, Ogo-Vierge, Chef Mavro Restaurant, Deep Plate, HI, Bloom Bowl, Inspiration, Big Island, Salsa, Chef de Cuisine

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