Seared Halibut in Dashi Broth with Crispy Shallots, Ginger and Garlic

Name: Seared Halibut in Dashi Broth with Crispy Shallots, Ginger and Garlic
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Asian
Ingredients: Store-bought dashi concentrate or powder, Hon Tsuyu or miso soup base; 3/4 cup (6 fl. oz./180 ml) neutral oil, such as canola or avocado oil; 1 large shallot, thinly sliced on a mandoline into rings; 9 garlic cloves, thinly sliced on a mandoline; 1 1/2-inch (4-cm) piece fresh ginger, peeled and thinly julienned; Kosher salt; 2 skin-on halibut fillets, each about 8 oz. (250 g); Kosher salt and freshly ground pepper; 6 oz. (185 g) shiitake mushrooms, stemmed, caps thinly sliced; 2 green onions, thinly sliced on the diagonal, plus more for garnish; Fresh cilantro leaves and tender stems for garnish

Prep Time: 25 minutes

Cook Time: 25 minutes

Servings: 2

This flavorful seafood dish packs a double dose of umami, thanks to the inclusion of shiitake mushrooms and a dashi broth. Halibut fillets are first seared in a fry pan, then simmered in dashi broth to infuse the mild fish with deep flavor. A garnish of crispy fried shallots, garlic and ginger contrasts nicely with the fish and savory broth. You can prepare the broth using dashi concentrate or powder or with Hon Tsuyu, a Japanese sauce and soup base that includes bonito, sardines and soy sauce. Miso soup base also works well.

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Ingredients:

For the dashi:

Store-bought dashi concentrate or powder, Hon Tsuyu or miso soup base

For the crispies (crispy shallot, garlic and ginger):

3/4 cup (6 fl. oz./180 ml) neutral oil, such as canola or avocado oil
1 large shallot, thinly sliced on a mandoline into rings
9 garlic cloves, thinly sliced on a mandoline
1 1/2-inch (4-cm) piece fresh ginger, peeled and thinly julienned
Kosher salt

For the halibut:

2 skin-on halibut fillets, each about 8 oz. (250 g)
Kosher salt and freshly ground pepper
6 oz. (185 g) shiitake mushrooms, stemmed, caps thinly sliced
2 green onions, thinly sliced on the diagonal, plus more for garnish
Fresh cilantro leaves and tender stems for garnish

Directions:

To prepare the dashi, follow the package instructions for the dashi concentrate or powder, Hon Tsuyu or miso soup base to make about 2 cups (16 fl. oz./500 ml) broth. Keep warm.

To prepare the crispies, in a high-sided 8-inch (20-cm) fry pan over medium-low heat, warm the oil. When the oil is sizzling, add the shallot, garlic and ginger and stir gently and regularly as the oil comes to a low simmer. Continue to cook and stir until about half of the pieces are golden, about 10 minutes, reducing the heat if the oil is simmering too vigorously. Remove the pan from the heat, then stir occasionally until the remaining pieces turn golden. Strain the crispies through a fine-mesh sieve set over a heatproof measuring cup, then return the crispies to the pan and season to taste with salt. Set aside. Reserve a few Tbs. of the cooking oil for the halibut.

To prepare the halibut, pat the fish dry with paper towels and season with salt and pepper. In a 10-inch (25-cm) fry pan over medium-high heat, warm a few Tbs. of the oil reserved from the crispies. When the oil is hot, add the halibut, skin side down, and cook undisturbed until the skin is crisp and the fish starts to turn opaque, about 3 minutes. Turn the fish over and sear until golden brown underneath and the sides of the fish are opaque throughout, about 2 minutes. Transfer the fish, skin side down, to a plate.

In the same pan over medium-high heat, add half of the mushrooms and all of the green onions. Cook, stirring occasionally, until lightly browned and softened, about 1 minute.

Reduce the heat to medium, add the broth and give the mushrooms and green onions a quick stir. Place the fish, skin side down, in the center of the pan. Bring the broth to a vigorous simmer and cook until the fish is cooked through, 5 to 7 minutes depending on the thickness. To test for doneness, insert the tip of a paring knife into the center of the fish; the knife tip should be hot to the touch.

Remove the pan from the heat and add the remaining mushrooms to the broth; the residual heat will gently cook them. Garnish with the crispies, cilantro and sliced green onions and serve immediately. Serves 2.

Williams Sonoma Test Kitchen