Roy Yamaguchi's Recipes | HSN Cookbook | Print Friendly Version

1 tbsp. cornstarch
2 tbsp. water
½ cup chicken stock
¼ cup soy sauce
¼ cup brandy
2 ½ tbsp. sugar
4 7-ounce mahi mahi fillets
2 tbsp. pork fat or bacon, minced
2 tbsp. fermented black beans, coarsely minced
2 tbsp. minced fresh ginger
1 tbsp. minced garlic
3 scallions (green parts only) cut into 2-inch julienne
8 dried shiitake mushrooms, sliced, soaked in water overnight

1. In a bowl, mix together the cornstarch and water to make a paste.
   
2. Stir in the soy sauce, brandy and sugar. Set aside.
   
3. Place the mahi mahi in Roy’s Fusion Steamer Insert and Covered Pan, and steam for about 3 minutes.
   
4. Once cooked, transfer to a rimmed plate.
5. Meanwhile, in a heavy saucepan, sauté the pork or bacon over medium-high heat in Roy’s Fusion 1 qt. Sauce Pot.
6. Add the black beans, ginger and garlic and sauté for about 1 minute.
7. Add half of the julienned scallions and all the shiitakes and sauté 30 seconds longer.
8. Add the cornstarch mixture and stir until the sauce thickens.
9. Carefully pour over the fish on the plate and sprinkle with the remaining scallions.
10. Carefully place the plate in the steamer, cover, and steam for 4 to 5 minutes, until opaque throughout.
    

¼ cup daikon sprouts
1 tsp. white sesame seeds, toasted
2 tbsp. finely sliced scallions (green parts only)
1 tsp. rayu

1. To prepare the garnish, combine the sprouts, sesame seeds, sliced scallions and rayu in a bowl and toss to mix.
   
2. To serve, carefully transfer the fish from the steamer to warmed plates.
   
3. Spoon some of the sauce over the fish and sprinkle the garnish on top.