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04/16/08 |
                
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Halibut Yuan-yaki with Shiitake Risotto Yields 4 lovely portions オヒョウ湯案焼き
4 ea. 6 oz. halibut steaks 5 c. sake 1 c. usukuchi shouyu 1 c. mirin 2 t. yuzu juice 1/2 pkg. dried shiitakes 3 c. warm water, with about 1 tsp. sugar mixed in 3 c. arborio rice 3 c. shrimp stock, with about 1 T. dark shouyu mixed in 2 c. court bouillon canola oil pickled ginger and basil, both shredded, for garnish
Combine sake, shouyu, mirin and yuzu in a glass or plastic container and dump the halibut steaks in to marinate. Marinate at least 6 hours. Reconstitute shiitakes in the water, reserving the liquid. Cut off the stems and quarter the caps when they're back to normal. Combine the "shiitake stock" with the shrimp stock and court bouillon. In a large skillet or small-ish stock pot over medium-high heat, sauté the rice in a bit of canola oil until the rice starts to go translucent. Reduce heat to medium/medium-low and add about a cup of your stock. Stir until the liquid has been absorbed. Repeat this until the rice is tender and creamy (about 15 to 20 mins.). Stir in shiitake caps. Cover and set aside. Remove halibut from marinade and cook in any way that you see fit. On a hot iron plate in a screamin' hot oven is traditional, but you can also grill it or pansear it. Just as long as the fish gets cooked. Fry up the pickled ginger in some canola oil until crispy. Lay a nice bed of risotto on the plate and place the halibut on top. Garnish with individual mini-piles of ginger and basil on top of the fish. Serve proudly.
Note from GG: One of the things I learned during my stint at Sakura was about yuan-yaki. It's a yuzu (Japanese citron)-infused marinade that has so much alcohol in it, that you can pretty much forget about the fish for a week and still have it taste aces. The longer you let it sit, the better the flavour--obviously--so overnight marination is the best way to go. The sugar from the mirin gives the fish a nice crispness, too. For the risotto, if you don't feel like springing for arborio rice (and it can be expensive), you can totally use calrose rice and get away with it. The court bouillon I speak of is the vinegar version, or "court-bouillon au vinagre," which you can find in any good French cookbook. This can also be subbed for more stock, but you might want to add a touch of rice wine vinegar to brighten the flavour a bit. Ridiculously out of place in this recipe is the basil, but I was shocked, yes SHOCKED I say, to find out how well it tied the various tastes together. I wouldn't have thought to put it in there, so I will give credit to CIA extern Shawn for saying "what-the-hell" and giving it a shot. Nice call.
This site was last updated 12/20/06 |
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