Sake-Marinated Black Cod with Shrimp Dumplings in Shiso
Reprinted with permission from Terra: Cooking from
the Heart of Napa Valley by Hiro Sone and Lissa Doumani.
Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs
We like to joke that this dish doesn't need us any
more. It's so popular, it can have a restaurant of its
own. In fact, we could never take it off our menu because
people ask for it year after year. 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.
Suggested Wine Pairing: We suggest a very dry
wine, with a floral, fruit forward nose that has a hint
of caramel. Try Etude Pinot Gris. It also goes great
with Sake-preferably a Japanese regional sake like Kubota
Yield: 4 servings
- 4 (6- to 7-ounce) Black Cod fillets, about 2 by
2 by 4 inches each
- ¾ cup sake
- 5 ½ ounces rock shrimp, deveined
- 2 ½ ounces scallops
- 1 tablespoon egg, beaten
- ¼ teaspoon grated peeled fresh ginger
- ¼ teaspoon grated fresh garlic
- 2 teaspoons sugar
- 2 teaspoons mirin
- 2 teaspoons soy sauce
- Pinch of freshly ground white pepper
- 1 tablespoon Asian (toasted) sesame oil
- 1 egg yolk
- ¼ teaspoon water
- 20 wonton wrappers
- 2 cups chicken stock or water
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 2 teaspoons rice vinegar
- 1/8 teaspoon garlic, grated
- 1/8 teaspoon ginger, grated and peeled
- ½ teaspoon sugar
- ½ teaspoon Asian (toasted) sesame oil
- ¾ ounce shiitake mushrooms, cleaned, stemmed,
and thinly sliced
- 20 thin slices peeled carrot
- ¼ cup leek, julienned (white part only)
- 1 cup spinach leaves
- 4 shiso leaves, cut into chiffonade
- 1 ½ teaspoons white sesame seeds, toasted
To marinate the cod, put the fillets in a non-reactive
container and pour the marinade over the top, making
sure the fillets are completely covered by the marinade.
Cover and refrigerate for at least 3 hours or up to
To make the filling, combine all the ingredients except
the sesame oil in a food processor and process until
smooth. With the machine running, gradually add the
sesame oil through the feed tube and process to mix.
In a small bowl, combine the egg yolk with the water
to make an egg wash for the wonton wrappers. To assemble
the dumplings, see the instructions for making ravioli.
Use 1 scant tablespoon of the filling for each dumpling.
To make the broth, whisk together all the ingredients
in a medium bowl.
To cook the cod, preheat the broiler. Take the cod
fillets out of the marinade and place on a baking sheet
pan. Broil 3 inches from the heat source for about 10
minutes, or until a deep mahogany in color outside,
and opaque throughout. Set aside and keep warm.
Meanwhile, bring a large pot of salted water to a boil.
Add the shrimp dumplings and cook for 3 minutes, or
until translucent; drain. In a medium saucepan, bring
the broth to a boil and add the shiitake mushrooms,
carrots, and leek. Lower the heat to a simmer, then
add the spinach and dumplings and simmer just to warm,
about 5 seconds.
To serve, divide the dumplings, vegetables, and broth
among 4 warmed large shallow bowls and sprinkle with
the shiso. Place a fillet in the center of each bowl
and sprinkle with the toasted sesame seeds.