Guest chef recipe from Chef Hidekazu Tojo visits Anna & Kristina's Grocery Bag and shares his recipe for Ginger Soy Sablefish. Enjoy!

Ingredients

• Sablefish Mirin (rice wine)
• Dark soy sauce
• Sake
• Sugar
• Dashi (bonito fish stock)
• Grated ginger
• Shiitake mushroom (large, 4” diameter)
• Yuzu skin (peel of Japanese citrus)
• Mitsuba (Japanese parsley)

Marinade ratio Mirin 4 Dark soy sauce 4 Sake 2 Sugar 0.5 Grated ginger 0.25

Directions:

• Fillet, de-bone and slice into 5oz fillets
• Marinate the fish for 48 hours. Mix halfway for even result.
• Bake in oven at 500F for 12 minutes
• Brown in salamander to finish

Presentation:

Step 1: Garnish Remove stem from shiitake Kakushi hocho – hidden knife – make shallow cuts along top of head – shallow enough that mushroom retains integrity – parallel and fairly close together, for better flavouring. Combine with: ratio Dashi (bonito fish stock) 4 Mirin 1 Dark soy sauce 1 Sugar 0.16 Bring mushroom to boil in above mixture, then cook for 10 minutes on medium heat Remove mushroom and reduce mixture 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