Thursday, February 4, 2010

Chilean Sea Bass with Sake-Shiitake Broth

I didn't know what to do with this fish that night. I was by myself and was soo lazy to cook but I had this fish thawing on my countertop. It's not a good idea to re-freeze it so I decided to go ahead but I didn't have any clue on what to season it with and whether to steam or pan-fry it. It was cold and I thought I needed something warm like a piping hot broth or soup. I've never done this dish before but it really turned out to be very satisfactory. I've always wanted to have a dish like this but often end up baking or pan-frying the fish. Since I always have Sake in the pantry, why not do some experiment with it. And it was a success, I had an enjoyable and comforting meal on a cold winter night. Couldn't be better.

Chilean Sea Bass with Sake-Shiitake Broth

5 oz Chilean Sea Bass

2 Tbsp Vegetable oil
1 tsp Ginger, thin slices
1 tsp Garlic, minced
2/3 Cup Sake, dry
1-1/2 Cup Fish stock
4 oz Shiitake mushrooms, sliced
2 Scallions, Sliced
8 oz Soba noodles, cooked like regular pasta

Season fish with salt and pepper. Heat 1 tsp. oil in a pan and fry fish atleast 4 mins. per side.
2. Heat 1 Tbsp. oil in another pan, sweat mushrooms, lightly season with salt and pepper. Set aside. In the same pan, heat remaining oil. Saute ginger and garlic for 2 mins. Deglaze with sake and reduce until the liquid is halfway, add fish stock. Bring to a boil and simmer for 5 mins. Strain the liquid to get rid of the ginger and garlic pieces. Return liquid to pan and add the cooked mushrooms. Simmer for another 5 mins. Adjust seasoning with a little soy sauce or salt.
3. Place cooked soba in a bowl. Put the fish over the noodles and ladle the hot broth. Garnish with scallions.