1 cupCorn starch slurry (corn starch and cold water 1:2 ratio)
1 1/2 cupsChicken stock or vegetable stock
1/4 cupSesame oil
1/4 cupFish sauce
1/8 cupRice wine vinegar
1 tablespoon Chili flakes
3 tablespoonsMinced garlic
3 tbsp.Minced ginger
47 oz barramundi skin on filet
4Half pieces lemongrass
3 cupsWhite wine or chicken stock
Salt and pepper
4Baby bok choy halved
2 tablespoonsSesame oil
2 tablespoonsLite soy sauce
1/8 cupChicken or vegetable stock
Jasmine rice or sticky rice
From a professional chef’s kitchen straight to your dinner table.
Jeff Mahony, Executive Chef of McCormick’s and Schmick’s, created a recipe that is easy enough for busy weeknight meals but still produces an impressive plate.
Step 1: Make the Sauce In large sauté pan or sauce pan, heat vegetable oil to a smoke.
Add the mushrooms and saute until golden brown.
Add chili flakes and brown, add garlic and ginger saute until brown (do not burn).
Add all ingredients except for slurry and return to a boil.
Thickness of sauce may need to be adjusted, add more slurry to make it thicker or chicken stock to make sauce looser.
Step 2: Make the Lemongrass Shitake Sharpen lemongrass into spear.
Skewer Barramundi filet length wise and place in a shallow baking pan.
Add stock or wine and roast in a 400 oven until done about 7-10 minutes.
Step 3: Make the Vegetables In a saute pan on med-high heat, add sesame oil.
Place Bok Choy, cut side down, in pan and saute for 1 minute.
Add remaining ingredients and cover.
Steam Bok Choy until just wilted about one minute.
Plate your dinner like a pro Mold rice on a plate, place Barramundi on the rice, and place 2 halves of Bok Chow off to the side. Glaze Barramundi with Mushroom sauce.
Fish is done when its flesh turns from translucent to opaque.