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with cellophane noodles, mushrooms and scallions Chefs Anne and David Gingrass Makes four servings Ingredients -for the steaming liquid 1/2 cup Soy sauce 1/3 cup Fish sauce 1/4 cup Sesame oil 3 cloves Garlic, peeled and minced 1 each Jalapeno, minced with the seeds intact 2 Tbls. Sugar -for the onions 2 each Medium yellow onions, peeled and sliced 1/8" thick 1 rib Celery, washed and cut 1/8" thick 1 slice Bacon, diced 1/4" 1 pc. Fresh ginger root, about 1" long, peeled and minced finely -to complete the dish 8 each Shiitake mushrooms, stems removed and quartered 2 Tbls. Mushroom soy sauce 4 each Fresh halibut filets, about 1/2" thick 1 pkg. Bean thread noodles (cellophane noodles, mung bean curd noodles, etc.) 1 bu. Scallions, green part only, cut very thin on a tight bias 1 each Tomato, peeled, seeded and chopped roughly 8 each Baby bok choys, washed and the stem end trimmed 1 bu. Cilantro Preparation 1. To make the steaming liquid, combine all of the ingredients in a bowl and whisk to dissolve the sugar. Reserve until ready to cook the dish. 2. Prepare the onion confit by rendering the bacon over medium heat. Add the onions and celery and sweat until they become translucent. Add the ginger and season to taste with salt and pepper. Cool until ready to assemble dish. 3. Prepare the garnish by sauteing the mushrooms in a hot pan until they soften then deglazing with the mushroom soy sauce then cool. Soak the noodles in warm water until they soften then drain. 4. Place each filet of halibut on a small, heatproof plate and cover with a 1/4" layer of onion confit. Follow with a layer of noodles then arrange the mushrooms, tomatoes and green onions randomly over the top. Ladle about 2 oz. of the steaming liquid onto each plate and place two pieces of bok choy on the outside of the plates. 5. Place the plates in steamers and steam for about six minutes. Remove from the steamer using tongs and slide the fish and sauce onto serving plates with the bok choy on either side of the filet. Garnish with cilantro sprigs. |
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