With four components, that need to be finished around the same time, this isn't a simple dish, but with a diverse array of colors, flavors and textures, its well worth the effort. First there's a bed a of creamy polenta infused with the bold color and flavor of roasted piquillo peppers. Then there's the the crispy bok choy that's been sauteed with browned garlic. The hamachi is marinated in teriyaki sauce and pan fried to create a glistening shellac that strikes the perfect balance between sweet and savory. Finally, the shiitake caramel lends a concentrated wallop of umami in a sticky sauce that clings to the fish. Together you get a small festival of textures, flavors and tastes on your plate that come together in new combinations with every bite.
- Put the shiitakes in a sealable bag and and add 1 cup of water. Seal the bag, pressing out as much air as possible. Rehydrate overnight in the refrigerator.
- Put the soy sauce, sugar and sake into a sealable bag and then shake until the mixture is combined. Add the hamachi and seal the bag, pressing out as much air as possible. Marinate overnight in the refrigerator.
- To prepare the bok choy, fill a bowl with ice and water. Heat a pot of well salted water to a boil and then add the bok choy. Blanch for about 20 seconds and then drain, dumping the bok choy into the ice water to quickly stop the cooking and set the color. Drain the bok choy and squeeze out any excess water. Set this aside.
- To make the polenta add the chicken stock and piquillo peppers to a blender and puree.
- Add the pureed pepper mixture to a pot and bring to a boil. Add the polenta and stir until the mixture thickens and the polenta no longer settles to the bottom of the pot.
- Turn down the heat to low, cover and continue cooking, stirring occasionally to prevent burning. The polenta is done when it's thick and creamy about 30 minutes. Adjust salt to taste and stir in 1 tablespoon of butter.
- To make the shiitake caramel, remove the shiitake from the bag and squeeze the extra liquid out of them. Save the mushrooms for something else, and then pass the soaking liquid through a coffee filter to remove any sediment and add the liquid to a pan along with 2 tablespoons sugar, 2 tablespoons mirin, 2 tablespoons soy sauce, and 2 tablespoons sake.
- Boil over high heat, skimming any light colored scum that surfaces until the bubbles start getting big and shiny.
- Remove the sauce from the heat and strain through a very fine mesh sieve to clarify.
- To make the hamachi teriyaki, Remove the hamachi from the marinade and use paper towels to dry the surface. Start heating two frying pans over medium heat. Add two teaspoons of oil to each pan and swirl to coat.
- When the pan is hot, but not too hot (the sugar in the marinade will burn if the pan is too hot), add the hamachi to one pan and fry until browned on one side. Flip and brown the other side.
- Once you've flipped the hamachi, add the garlic to the other pan and brown. Add the bok choy and stir-fry, seasoning with salt and pepper to taste.
- To plate, put down a mound of polenta and rest some bok choy and the hamachi teriyaki up against it. Drizzle the shiitake jus on and around the hamachi.
Category : Entree
Preparation time :
Cooking time :
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- 20 grams dried shiitake mushrooms
- 325 grams hamachi, cut into 4 slices
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup sake
- 4 baby bok choy, halved lengthwise
- 2 cups chicken stock
- 140 grams piquillo peppers, roasted and peeled
- 75 grams polenta (about 1/2 a cup)
- salt to taste
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2+2 teaspoons vegetable oil
- 3 grams garlic