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Recipe Detail Page
Broiled Sake-Marinated Alaskan Black Cod with Shrimp Dumplings in Shiso Broth
Early Summer 2008
A crowd-pleasing dish at the restaurant. The fish takes on a deep mahogany glaze and it sits in a beautiful broth with shiso leaves and delicate shrimp dumplings. It's a great choice for entertaining because you can prepare everything ahead of time and finish the dish in just a few minutes. This recipe makes more dumplings than you will need. Freeze the uncooked dumplings to use another day.
Serves 4
Four 6 oz (175 g) Alaskan black cod fillets
Sake Marinade
¼ cup (50 mL) soy sauce
3 tbsp (45 mL) sugar
2 tbsp (25 mL) mirin
2 tbsp (25 mL) sake
¼ tsp (1 mL) grated peeled fresh ginger
¼ tsp (1 mL) grated garlic
Shrimp Dumplings
6 oz (175 g) shrimp, deveined and cut into pieces
2 oz (60 g) scallops, cut in pieces
1 egg white, lightly beaten
½ tsp (2 mL) grated fresh ginger
½ tsp (2 mL) grated fresh garlic
2 tsp (10 mL) sugar
2 tsp (10 mL) mirin
2 tsp (10 mL) soy sauce
Pinch freshly ground white pepper
1 tbsp (15 mL) sesame oil
1 egg yolk, lightly beaten
¼ tsp (1 mL) water
32 wonton wrappers
Shiso Broth
2 cups (500 mL) chicken stock or water
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) mirin
2 tsp (10 mL) rice vinegar
¼ tsp (1 mL) grated fresh garlic
¼ tsp (1 mL) grated fresh ginger
½ tsp (2 mL) sugar
½ tsp (2 mL) Asian sesame oil
1 oz (30 g) shiitake mushrooms, cleaned, stemmed and thinly sliced
20 thin slices peeled carrot
¼ cup (50 mL) julienned leek (white part only)
1 cup (250 mL) spinach leaves
Garnish
4 shiso leaves, slivered
1½ tsp (7 mL) white sesame seeds, toasted
1. Place black cod fillets in a dish. To make marinade, whisk together soy sauce, sugar, mirin, sake, ginger and garlic, and pour over fillets, making sure the fillets are completely covered by the marinade. Cover and refrigerate for at least 3 hours or overnight.
2. Combine shrimp, scallops, beaten egg white, ginger, garlic, sugar, mirin, soy sauce and white pepper in a food processor and process until smooth for dumpling filling. With the machine running, gradually add sesame oil through the feed tube and process to mix. Set aside.
3. In a small bowl, combine egg yolk with water to make an egg wash for the wonton wrappers. Working with a few wonton skins at a time, brush edges with beaten egg yolk mixture. Place about 1½ tsp (7 mL) of filling onto the centre of each wonton. Fold in half to close, sealing edge and squeezing out air pockets. Set on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to use.
4. Whisk together chicken stock, soy sauce, mirin, rice vinegar, garlic, ginger, sugar and sesame oil in pot. Set aside.
5. Preheat broiler to high. Remove black cod fillets from marinade and place on a baking sheet. Broil 3-inches (8-cm) from the heat source for 8 to 10 minutes or until deep mahogany in colour outside and opaque throughout. Set aside and keep warm.
6. Meanwhile, bring a large pot of salted water to boil. Working in batches, add a total of 16 shrimp dumplings and cook for 3 minutes, or until they turn translucent and float to the top. Drain.
7. Bring broth to boil and add shiitake mushrooms, carrots and leeks. Lower heat to simmer and add spinach and dumplings.
8. To serve, divide dumplings, vegetables and broth among 4 large shallow bowls and sprinkle with shiso leaves. Place a fillet in the centre of each bowl and sprinkle with toasted sesame seeds.
Serves 4
