Saturday, October 8, 2011

Halibut with Shimeji Mushrooms and Baby Bok Choi

Sous Vide Details: Cook fish at 132F for 35 minutes

Ingredients - Serves 2:
  • 2 Halibut steaks
  • 1 1/2 T chopped Cilantro
  • Salt and pepper to taste
  • Mushroom topping:
    • 1 cup Shimeji mushrooms
    • 1 T butter
    • 1/2 cup fish stock
    • 1 T minced shallots
    • 1 T chopped parsley
    • 1 T chopped dill
  • Baby Bok Choi
    • 8 heads of baby bok choi
    • 1/2 cup EVO
    • 1/3 cup oyster sauce (found at Chinese grocery stores)
    • 1 t sesame seed oil

So I'm in love with the little shimeji "button" mushrooms and always look for opportunities to shower a meal with them.  Adding them to a nice Halibut steak is a light and healthy meal and when you add some baby bok choi, it makes for a great summer outdoor dinner.

The fish is simple.  Just salt and pepper the fish steaks to taste (remember, in sous vide, a little goes a long way!) and sprinkle a little chopped cilantro on them as well.  Pop them in a bag and seal.  Heat the sous vide water bath to 132F and pop the fish steaks in.  Cook for about 35 minutes.

While the fish steaks are cooking, you can prep the bok choi.  Cut the base ends off so that the outer leaves separate.  Cut the inner "core" in half length-wise.  Wash all the leaves.  Now prep the sauce.  Put the EVO, oyster sauce, and sesame seed oil in a sealable container and shake well until mixed.  Set aside.  When there is 15 minutes left on the fish, in a large wok or pan, heat roughly 1 cup of water on high heat until it comes to a full boil.  Add all the bok choi and cover.  Cook for about 4 minutes, rotating every couple minutes to get an even blanch.  You just want to see them start to soften.  Strain the water out of the wok (I just put the top on and hold it over the sink at an angle to let the water strain out.  Shake the sauce one more time to make sure it's mixed well and then add it to the wok and thoroughly coat the baby bok choi.  Heat on high for 30 seconds, mix well and then turn off the heat and put the lid on to keep the bok choi warm.

Add butter to a sauce pan and heat on medium heat.  Add the shallots and cook for 1 minute.  Add the mushrooms and stir until the mushrooms soften and take on a golden brown color, roughly 2 minutes.  Add the fish stock and herbs and reduce heat to simmer and simmer until it reduces by 1/2, roughly 10 minutes.

When the fish is done, pull it out and open the bags.  Plate the fish, top with the shimeji mushrooms and plate the baby Bok Choi in a nice mound next to your fish.  Dig in!

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