Tojo’s Dream Smoked Sablefish

Courtesy of Chef Hidekazu Tojo, Tojo’s Restaurant

Ingredients

  • 1 lb (5oo g) Smoked Sablefish fillets, cut into 4 oz (125 g) pieces 1 inch (2.5 cm) thick, skinned

Broth

  • 2 cups (500 mL) dashi (Japanese bonito stock)
  • 2 Tbsp (30 mL) light soya sauce
  • 1/2 Tbsp (7 mL) salt
  • 2 Tbsp ea (30 mL ea) mirin and sake
  • 2 to 3 medium Napa cabbage leaves
  • 1 cup (25o mL) small pine or oyster mushrooms cleaned and trimmed
  • Garnishes – Japanese lime, sudachi or yuzu sprigs of pine leaves

Directions

  1. To double-butterfly the fish for stuffing, place each piece of the fillet, flesh side up, on a cutting board, with the grain of the fish running parallel to the top edge of the board. Starting from one side of the fillet, at a point about 1/3 inch/8 mm down from its surface, make the first horizontal butterfly cut across the fillet stopping about 1/3 inch/8 mm before reaching the opposite edge. (Be careful not to cut through the whole fillet.) At the end of this first cut, score the fillet with a shallow vertical cut about 1/3 inch/8 mm deep. From the end of this cut, make a second butterfly cut across the fillet going the opposite direction from the first, stopping, as with the first cut, before cutting through the fish. As a result, each fillet should open up like a two-fold brochure into one long piece about a third the thickness of the original. Set cut fillets aside.
  2. In a saucepan, combine all broth ingredients and bring to a boil. Add Napa cabbage and cook for 6 to 7 minutes. Using a slotted spoon, remove cabbage and let cool. Cut cabbage leaves lengthwise into 3 inch/8 cm long by 1/2 inch/1 cm wide batons and set aside.
  3. Place a portion of Napa cabbage and oyster mushrooms on the centre part of each butterflied fish fillet.
  4. Fold the side flaps over to make a bundle.
  5. Place each bundle into a bowl.
  6. Add 1/2 cup/125 mL of broth to each bowl and cover tightly with a square of thick parchment paper at least 2 inches/5 cm larger than the diameter of the bowl.
  7. Fold edges of paper over the rim of the bowl to form a tight lid. Tie and secure with dried straw or rfaffia as pictured.
  8. Place bowls in a steamer over high heat and steam for 10 to 12 minutes. Remove from steamer, garnish with Japanese lime slices and pine leaves and serve immediately.

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