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Recipes
| Broiled Sake-Marinated Black Cod with Shrimp Dumplings in Shiso Broth |
| Chef |
Hiro Sone |
| Restaurant/Operation |
Terra, St. Helena, Calif. |
| Menupart |
Fish and Seafood |
| Daypart |
Lunch, Dinner |
| Region |
Asian Fusion |
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Broiled Sake-Marinated Black Cod
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| Yield: 4 servings |
| Black cod fillets, 6 to 7 oz. |
4 |
| Sake marinade, recipe follows |
¾ cup |
| Rock shrimp, deveined |
5½ oz. |
| Mirin, divided use |
4 tsp. |
| Soy sauce, divided use |
2 tsp. + 1 Tbsp. |
| Sugar, divided use |
2 tsp. + ½ tsp. |
| Gingerroot, grated, divided use |
¼ tsp. + 1/8 tsp. |
| Garlic, grated, divided use |
¼ tsp. + 1/8 tsp. |
| Toasted Asian sesame oil, divided use |
1¼ Tbsp. |
| Shiitake mushrooms, thinly sliced |
¾ oz. |
| Leek, white part only, julienned |
¼ cup |
| Shiso leaves, chiffonade |
4 |
| White sesame seeds, toasted |
1½ tsp. |
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1. Place fish in sake marinade; refrigerate 3 hours or overnight.
2. Make shrimp filling by combining rock shrimp, scallops, egg, 2 tsp. mirin, 2 tsp. soy sauce, sugar, ¼ tsp. ginger, ¼ tsp. garlic and pinch of white pepper. Process in food processor until smooth; gradually add 1 Tbsp. sesame oil.
3. Combine egg yolk and water for egg wash. Brush egg wash on wonton and place scant tablespoon of filling in center and fold into triangle.
4. Prepare shiso broth by combining chicken stock, remaining soy, mirin, rice vinegar, ginger, garlic, sugar and sesame oil. Set aside.
5. Remove fish from marinade; place on sheet pan under preheated broiler 10 minutes; keep warm.
6. Cook shrimp dumplings in salted boiling water 3 minutes or until translucent. Place shiso broth in saucepan and bring to boil. Add mushrooms, carrots and leek and simmer. Add spinach and dumplings and simmer briefly.
7. To plate, divide dumplings, vegetables and broth among 4 plates. Sprinkle with shiso. Place fish in center and sprinkle with sesame seeds. |
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Sake Marinade
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| Combine ¼ cup soy sauce, 3 Tbsp. sugar, 2 Tbsp. mirin, 2 Tbsp. sake, ¼ tsp. grated ginger and ¼ tsp. grated garlic. |
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