hiro sone &
        lissa doumani

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

Garnish:

• 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.