The Dish: Chilean sea bass in soy broth from Chef Nok Suntaranon

In this edition of the dish, some of our city's biggest culinary stars are gathering to celebrate one of Philadelphia's most impactful organizations. Mana and to toast 35 years of keeping our city wellfed, loved, and supported. A big anniversary gayla will bring dozens of delicious dishes to the Belleview on Broad Street. Our Alicia Viterelli, if it's going on, she's there. We got in the kitchen with James Beard award-winning chef Nox Centuran, the owner of Kaa in Fishtown to make the dish that she's serving that night, steamed Chilean sea bass in soy broth. Mana is such an amazing organization and the mission is beyond. I'm very honored that I've been asked to co-chair this event. Mana is celebrating 35 years of nourishing our community, making sure everyone is fed. Co-charing their big party are two of Philly's most celebrated chefs. Power duo couple of the year. Noanon and Eli Culp. I'm really excited to do this partnership with Nook. It's a dream come true. I'm very honored. Something that I'm very proud of. They're gathering some of the city's best chefs under one roof to cook for you. Culp is making a slowcooked short rib dish. Really good. M. No is making steamed Chilean sea bass in soy broth. See you. Yes. See, anytime you see me, you speak Thai. This is from my cookbook. This one is my rare my favorite recipe, too, because Yeah. Yeah. I love making steamed fish whenever I cook for friends because it's make me look good. And now we're going to make you look good. It's a dish that takes less than 20 minutes. You steam the fish and then you just pour the hot broth over and then you just boom boom boom boom. Okay. And then you do this and then it's done. The trick is to steam the fish over a bed of scallions. So it's prevent the fish from getting fishy and the fish get like all the flavors from scallion as well. The fish steams quickly. Just about 7 minutes in the oven. So we're going to pour this piping hot soy sauce broth which is just super simple to make. Like I said, dark soy sauce, seasoning salt, salt, pepper, sesame seed oil, and brown sugar. Magic. Magic. Voila. Then add the garnish. So, this is the mixture of ginger, scallion, and cilantro. Okay. You are going to smile and look at the camera. And we're going to do this for pizzazz. Throw on some chili thread. How spicy is this? It's not spicy. You love spicy things. Cuz you are. I love flavors. Cuz you're Cuz you are spicy. I love flavors. Spicy. Okay. No, this is not spicy. You can taste it. It's sweet. Okay. Just to make it more dramatic, just like us. It's beautiful. It's simple and it's fast. And the thing is, you know, mana is all about nourish. So, this dish is very nutritious. So good. It's good. Yeah. It's the perfect fish for that dish, too. Mana's 35th anniversary celebration is Thursday, September 25th at the Grand Bell at the Belleview. Find details on that and No's recipe for Chilean sea bass in soy broth right now at 6abc.com/thedish. Alicia Viterelli, Channel 6 Action News.