THE Dish: Chef Rodelio Aglibot's malay sea bass

It's not that all you need to be a great chef is love; you need some cooking talent and a lot of hard work, too. But love of good food is an excellent starting place, and Chef Rodelio Aglibot has plenty of that.

Also known as "The Food Buddha," Aglibot has spent the last few years as a restaurant consultant, but he has now returned to the kitchen as executive chef at "Earth Plus Ocean Food and Drink," in Mount Prospect, Illinois, near Chicago.

The Chef was born and raised in Hawaii, and is first generation Filipino American. He went to school for environmental engineering before transferring to San Francisco's Hotel and Restaurant program. From there he was accepted into the prestigious chef's apprenticeship program at the Greenbrier Resort, located in West Virginia

Since then his career has skyrocketed. Aglibot has consulted for and has opened almost 50 restaurants around the world in just about 20 years, as well as previously being the host of TLC'S "The Food Buddha." He has been the executive Chef at BLT & Go Burger, and was even named one of the Starchef's "500 Chefs to Know."

Ingredient

16 oz white "Organic" miso

2 bunch green part, fine slice green (scallions) onion

2 cup fine graded in robo coup carrot

2 cup fine slice, no stem fresh cilantro

1 cup fine mince, robo coup fresh lemongrass

4 tbl grated whole garlic

4 tbl grated fresh ginger

1 cup canola oil

2 tbl after oil added cornstarch

4 tsp turmeric

7 oz Chilean seabass filt about 1/12 in thick

1. Preheat oven to 550 degrees

2. Mix all ingredients in bowl, should be a paste consistency

3. Crust all sides except bottom of fish with rub

4. Place on non stick sheet pan

5. Bake for 15 minutes until crust lightly browns

Prep:

1 tbs salt

1 cup minced garlic

3 gallon of water

5 lbs egg noodles

Canola

1. Heat water with salt and garlic

2. Add noodles and blanch until al dente

3. Strain and toss with canola

4. Keep cold

Per order:

2 cups noodles

1 tsp minced garlic

1 tbs butter

Salt and pepper to taste

Asiago cheese, grated

Add snow crab optional

1. Heat butter and brown garlic

2. Drop noodles in water bath drain and toss into pan

3. Season and place in bowl , garnish with cheese.

Pork Adobo

3lbs Pork cut into 1 inch cubes

1 cup Sliced Garlic

Adobo Base

2 cups Distilled Vinegar

1/4 cups Soy Sauce

1 cup Chicken Stock

2 T Crushed Peppercorns

2 T Salt

1 T Bay leaves

1. Cut boneless pork but into 1 inch cubes.

2. Lightly season pork and sear until golden brown and garlic.

3. Pour Adobo base ingredients.

4. Cover and reduce to simmer, stir constantly. Cook for 2 and 1/2 hours until tender and liquid is reduced.

5. Remove from heat and cool.

6. Using a fork shred belly

Fried Rice

4 cups leftover jasmine rice

2 tbs cooking liquid

2 tbs oil

1 cup shredded pork belly

1 tbs garlic minced

1 tbs scallions

1. Heat non stick, add oil and garlic, sauté quickly, do not brown add pork and sauté until crispy

2. Add rice, incorporate pork and rice evenly

3. Add cooking liquid and toss

4. Transfer to plate and garnish w scallions