Broiled Sake-Marinated Black Cod with Shrimp Dumplings in Shiso Broth

My version of my favorite San Francisco dish from Ame restaurant. I'm lucky enough that they published the recipe - or at least something that results in a similar product. Their version is slightly more dense in flavors and smaller in serving size.

Unfortunately we don't really have a real broiler so I wasn't able to get that beautiful caramelization on the fish. Oh well. It still tasted fantastic. Surprisingly, one of my favorite parts was the dumpling. At the restaurant, critics often mention that this is not a necessary component of the dish and is forgettable. I have to say - my version (which is more hearty - filled with more filling) was certainly not forgettable - they were fantastic!

Though this meal has a few different components, it's not too difficult to assemble. I did it in various steps throughout the day which made the final preparation pretty easy.

I served it with some sake and also a dry riesling that we had open from the night before. I would like to try it with the recommended pairing - Etude Pinot Gris, which I know is a pretty nice wine - especially with food.

My only regret with making this meal is that it makes ordering it at the restaurant for $34 + tax and tip slightly less appealing since I was able to basically re-create it at home for around $35-$40 for a two person hefty serving.

Broiled Sake-Marinated Black Cod with Shrimp Dumplings in Shiso Broth

from AME Restaurant in San Francisco

Suggested Wine Pairing: We suggest a very dry wine, with a floral, fruit forward nose that has a hint of caramel. Try Etude Pinot Gris. It also goes great with Sake-preferably a Japanese regional sake like Kubota Hekiju.

Yield: 4 servings

Note: I used 2 black cod filets - both probably 7-8 ounces but made a full batch of the broth and vegetables. Everything else was halved (dumplings and marinade) but I served three dumplings per person rather than two.

4 (6- to 7-ounce) Black Cod fillets, about 2 by 2 by 4 inches each
¾ cup sake marinade

Sake Marinade:
Yield: about 3/4 cup

¼ cup soy sauce
3 Tablespoons sugar
2 Tablespoons mirin
2 Tablespoons sake
¼ teaspoon grated peeled fresh ginger
¼ teaspoon grated garlic

In a bowl, whisk together all the ingredients.

Shrimp Filling:
5 ½ ounces rock shrimp, deveined
2 ½ ounces scallops
1 tablespoon egg, beaten
¼ teaspoon grated peeled fresh ginger
¼ teaspoon grated fresh garlic
2 teaspoons sugar
2 teaspoons mirin
2 teaspoons soy sauce
Pinch of freshly ground white pepper
1 tablespoon Asian (toasted) sesame oil
1 egg yolk
¼ teaspoon water
20 wonton wrappers

Shiso Broth:
2 cups chicken stock or water
1 tablespoon soy sauce
2 teaspoons mirin
2 teaspoons rice vinegar
1/8 teaspoon garlic, grated
1/8 teaspoon ginger, grated and peeled
½ teaspoon sugar
½ teaspoon Asian (toasted) sesame oil
¾ ounce shiitake mushrooms, cleaned, stemmed, and thinly sliced
20 thin slices peeled carrot
¼ cup leek, julienned (white part only)
1 cup spinach leaves

Garnish:
4 shiso leaves, cut into chiffonade
1 ½ teaspoons white sesame seeds, toasted

To marinate the cod, put the fillets in a non-reactive container and pour the marinade over the top, making sure the fillets are completely covered by the marinade. Cover and refrigerate for at least 3 hours or up to overnight.

To make the filling, combine all the ingredients except the sesame oil in a food processor and process until smooth. With the machine running, gradually add the sesame oil through the feed tube and process to mix.

In a small bowl, combine the egg yolk with the water to make an egg wash for the wonton wrappers. To assemble the dumplings, see the instructions for making ravioli. Use 1 scant tablespoon of the filling for each dumpling.

To make the broth, whisk together all the ingredients in a medium bowl.

To cook the cod, preheat the broiler. Take the cod fillets out of the marinade and place on a baking sheet pan. Broil 3 inches from the heat source for about 10 minutes, or until a deep mahogany in color outside, and opaque throughout. Set aside and keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the shrimp dumplings and cook for 3 minutes, or until translucent; drain. In a medium saucepan, bring the broth to a boil and add the shiitake mushrooms, carrots, and leek. Lower the heat to a simmer, then add the spinach and dumplings and simmer just to warm, about 5 seconds.

To serve, divide the dumplings, vegetables, and broth among 4 warmed large shallow bowls and sprinkle with the shiso. Place a fillet in the center of each bowl and sprinkle with the toasted sesame seeds.