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  hiro sone &
        lissa doumani


Broiled Sake-Marinated Black Cod with Shrimp Dumplings in Shiso Broth

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 2000.
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 Hekiju.

Yield: 4 servings

  • 4 (6- to 7-ounce) Black Cod fillets, about 2 by 2 by 4 inches each
  • ¾ cup sake marinade

Shrimp Filling:

  • 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

Shiso Broth:

  • 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 overnight.

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.