12oz.sugarcane juice or 2 oz. mirinrice sweet cooking wine
8tbsp.olive oil
tbsp.chopped fresh ginger
Saltto taste
Black pepperto taste
8oz.spiced lobster brothsee recipe
Sprig of cilantrogarnish
SPICED LOBSTER BROTH
Yield: 2 cups
4cupgarlicwhole
8cupspeanut oil
12cupslobster stock
1/2cupgingerrootchopped
4tbsp.fermented black beans
12oz.rock sugar or organic turbinad
1/2oz.saltkosher
1/2oz.black pepperground
Instructions
In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper.
Cover and refrigerate.
Method:
Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2 minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain.
If using sugar snap peas, peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger. Lightly season with salt and immediately refrigerate, covered, until needed.
Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.
To Serve:
Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.