MasterChef ™
Baker:
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Haitian Snapper Filet with Pikliz
Kamay: "So we have a Haitian inspired snapper filet, a pickled cabbage called Piklix. This is usually stewed in a tomato sauce for quite some time. I'm doing a little bit of a deconstructed version, and it's going to be delicious. You're going to love it."
"What do you think defines Haitian food?"
"Love. Spice. Excitement."
Later, presenting to the judges ...
Kamay: "And what we have here is a Haitian inspired snapper filet with jasmine rice and peas, a spicy tomato sauce, and a side of pickled cabbage that we call piklix."
Judge: "Sounds delicious."
Judge: "Visually, it looks simple. However, I'm just glad you've cooked that fish beautifully because it's glistening from here."
"And so how long was the fish cooked for?"
Kamay: "13 to 14 minutes. It was pan seared, and then I popped it in the oven to make sure the thick center was cooked."
Judges' comments
Judge: "Look, I think this is a beautiful exercise in how to use herbs and citrus and spice. That is so delicious, so good. I mean, I love that kind of heat, and it's just so loaded with flavor. It's a definite yes for me."
Judge: "For me, I really loved every component of this dish. I thought the fish was beautifully cooked. I loved the sauce and the depth of flavor. It's a yes from me."
"Two yeses, one more, you got yourself an apron. Joe."
Joe Bastianich: "Listen, my problem with this dish is there is a consistent mistake through every component of it, which is lack of salinity. Salt is an amplifier for food. So I'm sorry for me it's a no."
"So two yeses. One no. Listen, I'm gonna be honest, okay? The fish looked like it was gonna get all elevated, and then you sort of dumped it on a huge plate of rice. Oh, it's a tough one. But in the end, it's a yes, so you have your apron."
