You may remember Chef Jeff Eng of Tower Oaks Lodge from the show "Chopped" or from his extraordinary work in our first Dead Rise Cookbook, where he crafted the magical Chesapoutine, which has changed countless lives.

He hasn't stopped there. He's been in the kitchen perfecting a pairing for our 25th anniversary beer, Tropical Bitch. Royal Bass Crudo with tostones, passion fruit, ikura and pickled fish peppers is expertly designed to compliment the dominant aromas and flavors of pineapple, mango and passionfruit in Tropical Bitch. 

This pairing is currently available at Tower Oaks Lodge, but only for a limited time, so make reservations or drop in and enjoy the pairing this weekend. If you are feeling brave in the kitchen, Eng has also provided the recipe for you to try at home. He offers advice in regards to preparing the dish, "If you can’t find Royal Bass, feel free to substitute with any other white firm-fleshed fish or even high grade tuna loin. It is very important to find the freshest fish possible, but especially when eating it raw as in this recipe. Find a fish market that you trust and develop a relationship with the fishmonger; they will not steer you wrong. This recipe will also work fine with a cooked piece of fish or seafood!"

Royal Bass Crudo

2 ounces Royal Bass
3 tostones (recipe below)
1 tablespoon passionfruit puree
1 teaspoon ikura (seasoned salmon roe)
½ teaspoon herb oil (recipe below) 
Pinch micro greens
Pinch Maldon sea salt
Fresh cracked black pepper

Spread passionfruit puree and herb oil onto a plate. Place filleted fish on top, topping with ikura, micro greens, salt and pepper. Serve with tostones on the side. 

Tostones 

3 green plantains
2 cups cold water
1 teaspoon Kosher salt
1 tablespoon adobo sauce

1. Peel and slice plaintains into ¾-1” thick slices.
2. Soak in a mixture of 2 cups cold water, a teaspoon of Kosher salt and a tablespoon of adobo sauce from a can of chipotles for an hour.
3. Drain and fry the plantains in small batches.
4. While still warm, smash with a plate or the bottom of a glass.
5. Fry again until crispy and season with Kosher salt and pepper.

Herb Oil

2 cups extra virgin olive oil
2 bunches Italian parsley
2 bunches chives
1 bunch tarragon

1. Puree extra virgin olive oil and herbs in a blender until smooth and bright green.
2. Strain through a fine mesh sieve into a small pot.
3. Bring to a simmer, you will see some of the solids float to the top and some will sink to the bottom and start to stick to the bottom of the pot.
4. Strain through cheesecloth into an ice bath to cool rapidly and lock in the bright green color.