Lingcod over Burned Lemon in Ginger Reduction with Spicy Shiitake
RECIPE INSTRUCTIONS:
Ingredients:
Shiitake Mushrooms
Cod or White Fish
Lemon
Carrots
Onion
Garlic
Italian Seasoning
Parsley
Olive Oil
Oregano
Salt and Pepper
Chili Flakes
Sriracha
Salt
Rice Wine
Chopped Ginger
Soy Sauce
Rice Vinegar
Sesame Oil
Edamame
Brussell Sprouts
Scallions
Ginger Root
Red Bell Pepper
Edible Flowers
Mushrooms:
Add sliced carrot, onion, garlic and mushroom to a large non-stick pan with a little olive oil and sautee. Don't clean the pan. Add it to a food processor with italian seasoning, fresh parsley, fresh oregano, salt, pepper and chili flakes. Process it as smooth or rough of a texture as you'd like it to be. It should shape well no matter the consistency. I used a flower pedal, micro greens, a dot of Sriracha and Hawaiian black salt to garnish it.
Sauce Reduction:
Add 3 TBS Mirin (sweet rice wine), 2 TBS finely chopped ginger, 2 TBS low sodium soy sauce, 2 TBS rice vinegar, 1/2 TBS olive oil, 1/4 TBS sesame oil, pinch of salt to a sauce pan. Simmer for as long as you want to get the desired consistency. I was going for more syrup like. I also strained the ginger, but you could leave it in if you wanted more zing in the dish (if you were using rice or something, this would be great).
The fish was cooked in the same pan as the mushrooms and I poured some of the sauce reduction over it while cooking. This dish would also be really good with the fish crusted, but we try to eat on the healthier side, so we went with pan cooked. I burned a few slices of lemon with a torch and then rubbed them over the fish once plated.
The garnish was just edamame, lemon, sliced Brussels sprouts that were cooked in the fish pan with some water to make steam, edible flowers, julienned scallions, ginger root and red bell pepper.
Overall, my favorite flavor was the burned lemon and the sauce. It's basically just a zingier fresh version of terriaki sauce. My wife ended up wanting the rest of the mushrooms because those were her favorite!
”Bon Apetite!”
Lingcod, Recipe and Photo Provided by Eric Keener