Once again, no real story behind this, just another Friday night. The wife brought home halibut and I thought I would make a Dijon crusted dish in the oven, but when I opened up the bag and saw super thin halibut filets, I knew that wasn’t going to fly. So I raided the fridge, pantry and garden and came up with the below Japanese inspired dish, a ponzu poached halibut with shitake mushrooms.
Two lessons learned – first, basil does not go good with this; thus, the reason why I have removed from the recipe and added what I wish we had on hand – baby bok choy. Second, and I don’t know why I never trust myself on this, the onions don’t need to be cooked. I make the same mistake every time I make Pho by adding the onions to the broth while it’s simmering and I always get the same shameful result – onions in the style of French Onion Soup.
And truth be told, it is sort of a version of a dish I had some time ago at Terra, a restaurant in Napa Valley. Their dish is “Broiled Sake Marinated Alaskan Black Cod and Shrimp Dumplings in Shiso Broth” and it is to die for. So good, we bought Hiro & Lissa’s cookbook which they graciously signed for us and, almost ten years later, it has remained as the only cookbook that sits out on our counter to this day.
Ponzu Poached Halibut And Shitake Recipe
3 cups chicken stock
1 cup soy sauce
½ cup sake or white wine
½ cup mirin
½ cup rice wine vinegar
1 tbsp lemon juice
1 tbsp honey
2 pieces of halibut (about .4 lbs each)
2 inches of fresh ginger sliced
2 cloves of garlic smashed
1 cup of dried shitake mushrooms rehydrated
¼ cup julienned carrots
¼ white onion sliced
1 thai chile diced
2 baby bok choys, leaves
1 tsp of sugar
Put the ginger and garlic in the middle of oven with the top broiler on and roast for 10 minutes. While this is roasting, mix all the ingredients for the broth in a saucepan, bring to a boil, then simmer. Add the ginger and garlic to the simmering broth and simmer for 5 more minutes. Set sauce aside and let it cool.
Once sauce is cool, marinade the fish in it for 15 minutes. Then pour sauce into a large pan and bring back to a boil. Turn down to a simmer, add fish, then cover and cook for 8 minutes (depending how thick), flipping at the 4 minute mark. Remove fish to warmed serving bowls while leaving the sauce in the pan. Remove and discard any of the garlic or ginger.
Add the mushrooms and carrots to the sauce and continue at a lively simmer for 3 minutes. Add the onions, thai chile and bok choy leaves to the fish bowl. Pour the simmer broth with mushrooms and carrots over the fish and fill so that just the top of the fish is uncovered. Sprinkle a little sugar on top of the fish and use a blow torch to caramelize.