What to make for dinner? After a busy day at work, I was thinking about doing something conceptually easy. So Nobu West has a dish “Steamed Scorpion Fish”. After studying the dish, I realized this was a sake steamed fish offering finished like Nobu’s New Style Sashimi.
So I started by prepping the thinly sliced garlic (cutting it thin, means the garlic will cook through and not have the severe bite that it has in its raw state).
Then I prepped the ginger. What’s made this step difficult for me was trying to replicate the finely julienned ginger that they use at the restaurant. The solution I chose was the use a vegetable peeler to peel thin ’tiles’ of ginger.
Upon stacking the thin ginger tiles, I was then able to thinly julienne the ginger into the same shreds much as they use at the restaurant
I also soaked the finely julienned ginger in water for about 10 mintues (it also apparently removes the astringent bite, also further ‘softened’ by the cooking process); since I didn’t have chives, I finely minced the green part of a cleaned, trimmed scallion
I then boiled off the alcohol from 2 oz of sake and then added 2 tablespoons of soy sauce (1 tablespoon per oz sake). I then seasoned 1 lb of chilean seabass with 4:1 salt/pepper mix in a heat proof casserole dish
and then topped the fillet with the garlic layed out like fish scales and then distributed the shredded ginger atop the garlic.
As per the recipe, I drizzled 2 tablespoons of sake
then covered the dish and put it in the steamer to cook for 12 minutes.
In the meantime I mixed up 6 tablespoons of olive oil and 2 teaspoons of sesame oil. When the fish was ready, I pulled it out of the steamer, covered it with the minced scallions greens….
….drizzled 4 tablespoons of the sake soy.
I then heated the new style oil until it just started to smoke and then spooned it over the scallions causing it to sizzle –
….and served immediately with a separate side of blanched zucchini spears.