I tend to have a busy schedule during the work week and sometimes it’s a challenge to get dinner on the table quickly. I suppose that’s one of the reasons I’ve been attracted to preparing dishes like those at Nobu. So Friday night, I decided to try and new dish combination using hake. Recently I’ve been using hake to make Nobu style sake steamed fish with new style oil. I’ve noticed that the steamed hake produced results very much like steamed chilean seabass or black cod/sablefish. I began wondering how the hake that I’d been buying at Newtonville Whole Foods would stand up to other cooking methods.
So I decided to roast the hake and top it with Nobu’s chili/red onion salsa (the online version of the recipe which originally used seared scallops can be found at http://www.nytimes.com/2001/10/24/dining/the-chef-nobu-matsuhisa.html ). When I went about prepping the dish, I first mixed the soy and yuzu juice.
I then diced up half a 1/2 lb red onion to which I mixed in 1 teaspoon of a jalapeno (finely diced).
Once that was done, I added the jalapeno/chili mix to the soy yuzu and set aside.
I then seasoned 2 1/2 lb fillets of hake with 4:1 salt/pepper mix and popped it into a 400 degree
oven for about 10 minutes and then broiled it for another 5 minutes.
When I went to plate the finished dish, I set down a bed of blanched baby bok choy, topped it with the hake fillet and then spooned the chili red onion salsa with the soy yuzu over the fish.