Ingredients

Four 6 oz (175 g) Alaskan black cod fillets Sake Marinade cup (50 mL) soy sauce 3 tbsp (45 mL) sugar 2 tbsp (25 mL) mirin 2 tbsp (25 mL) sake tsp (1 mL) grated peeled fresh ginger tsp (1 mL) grated garlic Shrimp Dumplings 6 oz (175 g) shrimp, deveined and cut into pieces 2 oz (60 g) scallops, cut in pieces 1 egg white, lightly beaten tsp (2 mL) grated fresh ginger tsp (2 mL) grated fresh garlic 2 tsp (10 mL) sugar 2 tsp (10 mL) mirin 2 tsp (10 mL) soy sauce Pinch freshly ground white pepper 1 tbsp (15 mL) sesame oil 1 egg yolk, lightly beaten tsp (1 mL) water 32 wonton wrappers Shiso Broth 2 cups (500 mL) chicken stock or water 2 tbsp (25 mL) soy sauce 2 tsp (10 mL) mirin 2 tsp (10 mL) rice vinegar tsp (1 mL) grated fresh garlic tsp (1 mL) grated fresh ginger tsp (2 mL) sugar tsp (2 mL) Asian sesame oil 1 oz (30 g) shiitake mushrooms, cleaned, stemmed and thinly sliced 20 thin slices peeled carrot cup (50 mL) julienne leek (white part only) 1 cup (250 mL) spinach leaves Garnish 4 shiso leaves, slivered 1 tsp (7 mL) white sesame seeds, toasted

Description

A Crowd-pleasing Dish At The Restaurant. The Fish Takes On A Deep Mahogany Glaze And It Sits In A Beautiful Broth With Shiso Leaves And Delicate Shrimp Dumplings. It's A Great Choice For Entertaining Because You Can Prepare Everything Ahead Of Time And Fi

View Full Recipe