Miso-Sake Cured Sablefish, Shang Hi Bok Choy, Blue Prawn Pot Sticker, Edamame, Bonito Nage

Ingredients: Miso Glaze

Procedure:

Boil sake for 15 min add miso stir until dissolved, add orange juice.

Add sugar reduce to medium heat, stir until dissolved and reduced by 1/4.

Cool and store, will hold for one week.

Ingredients: Bonito Broth

Procedure:

Add all to a sauce pot bring to a boil then let steep until room temperature, strain and reserve.

Ingredients: Sablefish

Procedure:

Sear off fish in hot sauté pan (non stick is fine) about 2 minutes. Cover the top of the fish with the glaze and put into a 400 degree oven for about 5 min.

While the fish cooks, get a pan hot. Sear off the pot sticker, add the bok choy, then the Edamame. Toss with a little salt and pepper, add stock, bring to a simmer.

Place the pot stickers in the bowl and then place bok choy down to create a bed. Sprinkle Edamame around bowl and pour broth. Place fish on top and serve.