Best Japanese Style White Fish Balls In Shiitake Ginger Broth Recipes

Japanese-Style Grilled Fish image

Provided by Karen Adler

Yield Serves 4

Number Of Ingredients 10

Japanese-Style Marinade
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin or sweet sherry
2 tablespoons sugar
2 tablespoons grated fresh ginger
4 fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each
Olive oil
Kosher or sea salt and freshly ground black pepper to taste
Lemon slices for serving

Steps:

Method
1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

Japanese-Style White Fish Balls in Shiitake-Ginger Broth image

Yield serves 4 to 6

Number Of Ingredients 14

Fish Balls
1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish
1 teaspoon peeled and grated fresh ginger
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
Soup
6 cups water
2 ounces shiitake mushrooms, stems cut off and chopped and caps thinly sliced
2 tablespoons peeled and coarsely chopped fresh ginger
4 cilantro sprigs
2 tablespoons tamari soy sauce
8 spinach roots, cut in half lengthwise
2 small scallions, white and light green parts, cut lengthwise into thin strands

Steps:

To make the fish balls, cut the fish into 1- to 2-inch chunks, place in a food processor, and process until finely ground. Add the ginger, lemon juice, salt, and pepper and process until thoroughly blended. With wet hands, pat the mixture into 3/4-inch balls. Set aside on a plate, cover, and refrigerate until ready to cook.
To make the soup, combine the water, mushroom stems, ginger, cilantro, and soy sauce in a medium saucepan and bring to a boil over high heat. Decrease the heat to maintain a gentle simmer, cover partially, and cook until the mushroom and ginger pieces are soft, about 10 minutes. Strain through a fine-mesh sieve into a clean medium saucepan. Discard the contents of the strainer.
Bring the strained broth just to a boil over medium-high heat. Add the shiitake caps, spinach roots, and fish balls and cook until the balls rise to the top, about 3 minutes. Ladle the soup into individual bowls, garnish each bowl with a few scallion strands, and serve piping hot.