Chef’s Recipe: Hidekazu Tojo’s Ginger Soy Sablefish
Our guest for our review of the Nobu West cookbook was Vancouver's famous sushi chef, Tojo. He shared this delicious seafood recipe with us after his visit to the A & K Test Kitchen.
Mirin (rice wine)
Dark soy sauce
Dashi (bonito fish stock)
Shiitake mushroom (large, 4” diameter)
Yuzu skin (peel of Japanese citrus)
Mitsuba (Japanese parsley)
Mix marinade ingredients together in the following ratio:
- Mirin 4 (e.g. 2 cups)
- Dark soy sauce 4 (e.g. 2 cups)
- Sake 2 (e.g. 1 cup)
- Sugar 0.5 (e.g. 1/4 cup)
- Grated ginger 0.25 (e.g. 2 tbsp)
Fillet, de-bone and slice the sablefish into 5oz fillets. Place the marinade and fish in a large bowl or platter and marinate for 48 hours in the fridge. Mix halfway for an even result.
Drain marinade and then bake the fish in the oven at 500F for 12 minutes. Brown both sides in a saucepan to finish, about 1 minute per side.
Step 1: Garnish
Remove stem from shiitake. Make shallow cuts along top of head parallel and close together, but shallow enough that the mushroom retains integrity. Combine with ingredients in the following ratio:
- Dashi (bonito fish stock) 4 (e.g. 2 cups)
- Mirin 1 (e.g. 1 cup)
- Dark soy sauce 1 (e.g. 1 cup)
- Sugar 0.16 (e.g. 2.5 tbsp)
Bring mushroom mixture to boil, then cook for 10 minutes on medium heat. Remove mushroom and reduce mixture to 50%. Add Japanese corn starch to thicken.
Step 2: Plating
Place mushroom upside down in centre of a plate. Place baked fish on top. Garnish with minced mitsuba (Japanese parsley) and yuzu skin.