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  • Total time 3 hours
  • Active time 45 mins
  • Yield 4 Servings
pair suggestions
Acqua Panna's light, smooth taste will nicely balance the spiciness of the ponzu and the citrus in the wontons, while a medium sweet wine like Pinot Grigio would be a nice accompaniment.

Pan-Seared Black Cod

3 tbsp.
Sesame oil, divided
2 tbsp.
Shallots, minced
1 tbsp.
Scallions, sliced
1/2 tbsp.
Ginger, minced
1 cup
Ponzu sauce
1 tbsp.
Shiro dashi (white soy sauce)
1/2 tsp.
Red pepper flakes
2 tbsp.
Brown sugar
1/2 tbsp.
Cornstarch
4 each (6-oz portions)
Black cod
4 each
Cilantro sprig, for garnish

Method

  1. In small pot, add 1 Tbsp. sesame oil and shallots; cook over medium heat for 2 - 3 minutes to soften. Add garlic, scallions and ginger and continue to cook for 2 additional minutes.
  2. Add ponzu, shiro dashi, red pepper and brown sugar. Bring to quick boil and then lower to rolling simmer. Dilute cornstarch in 2 Tbsp. cold water and add immediately to sauce. Bring back to simmer and remove from heat. Reserve 1/4 cup for vegetable preparation.
  3. Preheat medium sauté pan over medium-high heat for 30 seconds. Add 2 Tbsp. sesame oil and cod to pan and sear for 3 minutes. Flip fish over and add ponzu glaze from above and reduce heat to simmer. Cook until fish is firm to the touch (approx. 5 - 7 minutes). Keep warm for plating.

Stir-Fried Peppers, Shiitakes and Baby Bok Choy with Shiso Oil

8 oz.
Shiitakes, stems removed, quartered
1/2 each
Yellow bell pepper, 1/2" strips
1/2 each
Red bell pepper, 1/2" strips
1-1/2 tbsp.
Black pepper, fresh ground
1/2 bunch
Shiso (Japanese basil)**
1/2 bunch
Mint leaves
1/4 cup
Grapeseed oil
1 tsp
Baby bok choy, halved

Method

  1. Marinate mushrooms and peppers with reserved sauce from step 1 for 20 minutes.
  2. Dip shiso and mint into small pot of boiling water for 30 seconds to blanch. With slotted strainer, immediately remove herbs and place in bowl of ice water for 20 seconds to shock. Combine herbs and grapeseed oil and let infuse for 10 minutes (Shiso Oil).
  3. Preheat sauté pan over medium-high heat for 1 minute. Add bok choy, peppers and mushrooms and sauté for 3 minutes until bok choy wilts. Reserve for plating.

Citrus-Pork Wontons

1/2 Lb
Ground pork
1 tbsp.
Ginger, fresh, minced
1 tbsp.
Scallions, sliced
1 each
Orange, juiced
1 tbsp.
Garlic, minced
2 tbsp.
Soy sauce
12 each
Wonton skins (available in the produce section)
1 each
Egg
1/4 cup
Vegetable oil
2 each
Shallots, sliced

Method

  1. Mix ground pork with ginger, scallions, orange juice, garlic and soy sauce.
  2. Place 3/4 tsp. pork mixture in middle of each wonton.
  3. Brush sides of wonton with beaten egg and fold edges of wonton over to form triangle. Press on edge lightly to seal.
  4. When ready to serve, place wontons in pot of boiling water for 5 - 7 minutes, drain and serve immediately.
  5. In a small pan, heat vegetable oil until almost smoking. Add shallots and fry for 30 - 45 seconds until crispy. Drain on paper towel and serve immediately.

Plating

  1. In the middle of a heated dinner plate, place a spoonful of the vegetable mixture. Place the fish on top of the vegetables.
  2. Lay 3 wontons in a half-moon shape in front of the fish; drizzle with the shiso oil. Place a cilantro sprig on the cod and the crispy shallots on the wontons.
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