Something a little bit special . . .

[devondave]

Grilled Sake-Marinated Gurnard or Yellow Tail with Shimp Dumplings in Shiso Broth .
Came across this recipe in the Terra cookbook from the Napa Valley , the chef is Japanese , his wife Italian , between them they invent fantastic dishes . I road tested this one at a dinner-party to much acclaim ( due to the recipe , not my cooking skills ) .
The original recipe calls for Chilean Sea Bass , lets not go there ! Use an alternative , I used Gurnard , it's cheap but one of the best quality fishes around or use Yellow Tail or similar firm fleshed fish .
Not the easiest dish but everything can be prepared in advance .
All ginger & garlic is grated .
Serves 4-
4 chunks skinned & boneless white fish

FOR THE DUMPLINGS
6oz prawns
3oz scallops
1tbsp beaten egg
1/2tsp grated ginger
1/2tsp grated garlic
2tsp sugar
2tsp mirin
2tsp soy sauce
1tbsp toasted sesame oil
pepper

1 egg yolk
1/4tsp water
20 wonton wrappers

FOR SHISO BROTH
2cups chicken stock
1tbsp soy sauce
2tsp mirin
2tsp rice vinegar
1/2tsp garlic
1/2tsp ginger
1/2tsp sugar
1/2tsp toasted sesame oil

1oz shiitake mushrooms thinly sliced
20 thin slices peeled carrot
1/4cup julienned leek ( white part )
1cup spinach or pak choi leaves

GARNISH
4 shiso leaves cut in strips
2tsp toasted sesame seeds ( white )

SAKI MARINADE
1/4cup soy sauce
3tbsp sugar
2tbsp mirin
2tbsp sake
1/4tsp ginger
1/4tsp garlic


Cover fish with mixed marinade , leave in fridge min' 3hrs or overnight .

Mix filling for dumplings in food processor , add seasame oil slowly with machine on .

Mix egg yolk & water for egg wash , use 1tbsp dumpling mix in each wonton , seal with egg wash .

Mix ingredients of broth ( whisk )

Cook fish under grill on flat pan untill deep mahogany in colour & just cooked though .

Meanwhile add dumplings to pot of salted boiling water , cook for 3min's & drain .

Bring broth to boil , add mushrooms , carrots & leek , lower heat , add spinach/pak choi leaves & dumplings , simmer just to warm .

Divide dumplings , veg' & broth into warmed bowls , sprinkle with shiso .
Place fish fillet center of each bowl , sprinkle with toasted sesame seeds.

Serve , wait for applause and bow , earning many brownie points/sexual favours etc .

 

[Mr. X]

Sounds delicious but probably beyond my modest cooking abilities. Good to see some different fish being used too.
BTW What's mirin? I notice a lot of cooking programs have been including mace recently, I never heard of it before Dec 2008 but apparently its a traditional British herb/spice.

 

[devondave]

Hi x , mirin is Japanese condiment , a low alcohol sake with 40 - 50% sugar.
Mace is spice made from waxy coating of nutmeg seeds , similar in taste to nutmeg but milder .
Don't worry about the recipe , just make it one bit at a time and add together at the end .
I agree , more use should be made of lesser known fish species , Gurnard being my current favourite , cheap ( £7/kg ) , sustainable and as good as Dover Sole .

 

[podge]

Top job there mate, as soon as we’ve got some vis I’m gona get me a few Scallops and a dead fish and have a try of this one for sure.
Rep on the way.