A Blender
A Large Pan with a Cover
A Spatula
A Large Plate
Tin Foil
A Sharp Kitchen Knife
Measuring Cups and Spoons
4 (5 Ounce) Pieces Sablefish
3 Cups Green Tea
1/2 Cup Cream Sherry
1/2 Tsp Sea Salt
1/4 Tsp Ground Ginger
1 Cup Seafood Stock
3/4 Cup Cream Sherry
3 Tbsp Toasted Sesame Oil
2 Tsp Arrowroot
1 Tsp Liquid Tamarind Paste Concentrate
3/4 Tsp Ground Ginger
8 Cloves Black Garlic
1/2 Tsp Sea Salt
1/2 Tsp White Pepper
10 Ounces Shiitake, Sliced
2 Tbsp Toasted Sesame Oil
1 Green Onion, Sliced in 1-inch Pieces, then Sliced in Half Lengthwise (Garnish)
1) Into a pan, add the green tea, cream sherry, sea salt and ground ginger. Place the pan over medium heat, cover it and bring the poaching liquid to a very light simmer. Carefully place the sablefish into the poaching liquid, poach for about five minutes until just cooked through. Transfer the fish to a plate; tent with foil to keep it warm. Discard the poaching liquid.
2) For the sauce: To the blender, add the seafood stock, cream sherry, black garlic, arrowroot, liquid tamarind concentrate, ginger, sea salt and white pepper; blend until well combined and set the sauce mixture aside for now. Preheat the poaching pan over medium high heat. You will know when your pan is ready when you place your hand about one inch from the pan surface and you feel heat radiating from it. Add the sesame oil, swirl it around the pan. Add the shiitake; allow them to brown. Add the reserved sauce mixture; bring it to a simmer, stirring. Carefully return the sablefish to the pan.
3) To plate the dish: Place a piece of sablefish on a dinner plate, cover with shiitake sauce, garnish with green onion slices.
4) Serve and enjoy
This sauce is very versatile! It can be used on any seafood, poultry or beef.
• 381 Calories
• 15 grams of Protein
• 15 grams of Total Carbohydrates
• 4 grams of Sugar
• 1 grams of Fiber
• 26 grams of Total Fat
• 5 gram of Saturated Fat
• 0 gram of Trans Fat
• 47 mg of Cholesterol
• 424 mg of Sodium
• 68% RDA Selenium
• 28% RDA Vitamin B12
• 26% RDA Niacin
• 26% RDA Pantothenic Acid
• 25% RDA Copper
• 21% RDA Vitamin B6
• 21% RDA Phosphorus
• 18% RDA Sodium
• 17% RDA Magnesium
• 15% RDA Manganese
• 15% RDA Potassium
• 12% RDA Riboflavin
• 10% RDA Thiamin
• 10% RDA Iron
• Glycemic load: 6
• Total Omega 3 Fatty Acids: 1652
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
