Broiled Sake Marinated Cod in Shiso
Broth
|
2 lbs.
cod loins, about 2 inches thick ¼ c. soy
sauce 3 T.
sugar 2 T. mirin 2 T. sake ¼ tsp. grated
peeled fresh ginger ¼ tsp.
grated garlic |
Cut cod
loins into 2 x 2 x 3 inch portions. Marinate cod in remaining ingredients in
closed, non-reactive container overnight.
To cook, preheat broiler, remove fish from marinade and place on
baking pan. Broil 3 inches from heat
source for about 10 minutes, or until a deep mahogany in color and opaque
throughout. Set aside and keep warm. |
|
Shiso Broth |
|
|
2 c.
chicken stock 1 T. soy
sauce 2 tsp. mirin 2 tsp.
rice vinegar 1/8 tsp.
grated garlic 1/8 tsp.
grated peeled fresh ginger ½ tsp.
sugar ½ tsp.
toasted sesame oil ¾ oz.
Shiitake mushrooms, cleaned, stemmed and thinly sliced 20 thin
slices peeled carrot ¼ c. julienned leek (white part only) 1 c.
spinach leaves 4 shiso leaves, cut in chiffonade 1 ½ tsp.
white sesame seeds, toasted |
Whisk all
ingredients except vegetables together in a bowl. In a medium saucepan, bring the broth to a
boil and add the shiitake mushrooms, carrots and leek. Reduce heat to simmer, add the spinach and
the shrimp dumplings and warm about 5 seconds. Divide the broth, vegetables and dumplings
among shallow bowls and sprinkle with the shiso. Place a fish portion in the center of the
bowl and sprinkle with the toasted sesame seeds. |
|
Shrimp Dumplings |
|
|
5 ½ oz.
shrimp, peeled and deveined 2 ½ oz.
scallops 1 T.
beaten egg (use rest for egg wash) ¼ tsp.
grated peeled fresh ginger ¼ tsp.
grated garlic 2 tsp.
sugar 2 tsp. mirin 2 tsp.
soy sauce Pinch of
white pepper 1 T.
toasted sesame oil Egg wash
(add ¼ tsp. water to remaining beaten egg) 20 wonton
wrappers |
Combine
all ingredients in list up to sesame oil in food processor and process till
smooth. With the machine running,
gradually add the sesame oil through the feed tube and process to mix. Make egg
wash in small bowl. Spread out wonton
wrappers in overlapping rows and paint exposed edges with egg wash. Separate and place a scant T. shrimp
filling in the middle of each one.
Fold over and seal wonton wrappers. Place on Silpat
on cookie sheet , cover with dry towel and
refrigerate. Shortly
before serving, bring a large pot of salted water to a rolling boil. Add the shrimp dumplings and cook until
translucent, about 3 min. Drain and
add to shiso broth. Sone, H. & Doumani, L. (2000). Terra.
Cooking from the Heart of |