Tasty Planner - Recipe - Sake Kasu Black Cod, Brussels and Shitake, soy/ginger reduction, parsnip crisps by Elless

Instructions

Start by preping the brussels. Remove the out leaves of all sprouts, and cut off the stems. Cut these into quarters lengthwise. Turn on your oven broiler/BBQ to pre-heat.

In a small saute pan put in the garlic, ginger, soy and sake. Put your fish under the grill, flesh side to the heat. After about 5 minutes, check it out – the flesh should be browning nicely. Give it another minute or two, and flip it over, skin side to the heat. Cook it skin side for about 5 minutes. When done the fish should flake really easily with a fork.

Just after you flip the fish over, get a wok with some oil in (1/2 tablespoon) going over a high heat. Toss in the brussels, and keep them moving. Put a high heat under the soy/sake mixture, and get that boiling too. When the brussels are looking done (slightly soft, brown edges) toss in the sliced shitake mushrooms, and stir fry, moving constantly, for another couple of minutes. Don’t overcook the mushrooms.

In a separate pan (stainless steel), heat a couple of tablespoons of oil over a medium/high heat. When hot, add the parsnip slices. Make sure they don’t stick to the pan – mix well. You want these to brown, not burn, so keep an eye on the heat. When they look crisp, remove from the heat and drain on a paper towel. They should take around 4 minutes maximum.

When the sauce has reduced by half, turn off the heat under it. Give it a taste, if it is too sharp, and a teaspoon of honey, mix, and taste again. Remember that the fish is going to be really sweet, so a little bit tart is a good thing.

To serve, spoon some of the sauce onto a plate, and top with the brussel/shitake mixture. Top this with the fish. Serve with the parsnip crisps and some steamed sushi rice.