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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

Broiled Sake-Marinated Black Cod
Yield: 4 servings
Black cod fillets, 6 to 7 oz. 4
Sake marinade, recipe follows ¾ cup
Rock shrimp, deveined 5½ oz.
Scallops 2½ oz.
Egg, beaten 1 Tbsp.
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.
White pepper pinch
Toasted Asian sesame oil, divided use 1¼ Tbsp.
Egg yolk 1
Water ¼ tsp.
Wonton wrappers 20
Chicken stock 2 cups
Rice vinegar 2 tsp.
Shiitake mushrooms, thinly sliced ¾ oz.
Thin carrot slices 20
Leek, white part only, julienned ¼ cup
Spinach leaves 1 cup
Shiso leaves, chiffonade 4
White sesame seeds, toasted 1½ tsp.
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.
Sake Marinade
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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