At Mister Jiu’s in New York City, chef Brandon Jew serves this delicate-looking, snow-white halibut in a golden broth. But the dish gets soul-deep funk from dried mushrooms, seaweed and fermented black beans. Slideshow:More Halibut Recipes
6 cups clam broth
2 cups dried shiitake mushrooms (2 ounces)
2 celery stalks, chopped
1 fennel bulb (10 ounces), chopped
One 8-by-6-inch piece of dried kombu (1 ounce)
1 tablespoon fermented black beans
1 tablespoon sunflower or peanut oil
2 garlic cloves, minced
One 1-inch piece of ginger, peeled and minced
1/3 cup smoked oysters (one-half 3.7-ounce can)
1 tablespoon oyster sauce
1 tablespoon plus 1/2 teaspoon rice bran or peanut oil, divided
Four 5- to 6-ounce skinless halibut fillets
2 tablespoons peanut oil
2 ounces baby tatsoi
1/2 teaspoon fresh lemon juice
4 scallions, white and light green parts only, finely julienned
Two 1-inch pieces of ginger, peeled and finely julienned
How to Make It
Set a fine sieve over a large bowl. In a medium saucepan, combine the clam broth, mushrooms, celery, fennel, kombu, and 4 cups of water; bring to a simmer. Cook over low heat for 1 hour. Strain the broth into the prepared bowl; discard the solids. Season the broth with salt, if needed, and keep warm.
Meanwhile, in a small bowl, cover the fermented black beans with 1 inch of water, and let soak for 20 minutes.
In a small skillet, heat the sunflower oil. Add the garlic and minced ginger, and cook over medium heat, stirring, until the garlic is golden brown, about 1 minute.
Drain the black beans, discarding the liquid. In a food processor, pulse the black beans, garlic mixture, smoked oysters, oyster sauce, and 2 tablespoons of water until smooth. Scrape the smoked oyster sauce into a small bowl.
In a large nonstick skillet, heat 1 tablespoon of the rice bran oil until shimmering. Season the fish with salt and pepper, and cook over moderately high heat until opaque throughout, about 4 minutes per side. Transfer to a heatproof platter.
In a small skillet, heat the peanut oil until very hot, about 1 minute. Immediately pour the oil over the fish.
Dollop the smoked oyster sauce in 4 shallow bowls. Set fish on top. Ladle the warm broth around the fish. In a medium bowl, toss the tatsoi with the lemon juice and remaining 1/2 teaspoon of rice bran oil, and season with salt. Scatter the tatsoi around the fish and garnish with the scallions and julienned ginger. Serve hot.
The recipe can be prepared through Step 4 up to 4 hours ahead.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.