Black Cod Steamed in Ti Leaves with Stir-Fried Japanese Mushrooms and Snow Peas

Serves 4

Ingredients:

For the Cod:

½ bunch fresh cilantro, stems and leaves separated
2 green onions, thinly sliced into strips
3 tablespoons/45 ml soy sauce
1 tablespoon/15 ml fish sauce
1 tablespoon/15 ml oyster sauce
1 tablespoon/15 ml sweet Thai chili sauce
2 tablespoons/15 g chopped peeled fresh ginger
2 garlic cloves, crushed
Four 6-ounce/175-g black cod fillets
4 large fresh ti leaves, halved crosswise*

For the Stir-Fry:

1 tablespoon/15 ml fish sauce
1 tablespoon/15 ml oyster sauce
1 tablespoon/15 ml soy sauce
1 tablespoon/15 ml sweet Thai chili sauce
12 ounces/345 g assorted Japanese mushrooms (such as shiitake, oyster and enoki)
1 tablespoon/15 ml vegetable oil
1 tablespoon/about 8 g finely chopped peeled fresh ginger
6 ounces/175 g snow peas, stringed

Method:

To cook the cod:

Stir the cilantro stems, green onions, 1 tablespoon/15 ml of soy sauce, fish sauce, oyster sauce, chili sauce, ginger and garlic in a large bowl.  Add the fillets to the marinade and turn to coat.  Place one ti leaf on a work surface.  Place one fillet on the ti leaf.  Spoon some of the marinade over the fillet.  Place another ti leaf over the fillet. Fold the leaves around the fish to encase it completely.  Using kitchen twine, tie the package on each end to seal.  Repeat with the remaining ti leaves, cod, and marinade.

Fill a large wok halfway with water (about 4 cups/.95 liter).  Bring the water to a simmer over medium-high heat. Add the remaining 2 tablespoons/30 ml of soy sauce to the water. Place a large bamboo steamer on top of the simmering water. Place the packages of cod in the bamboo steamer.  Cover and steam the packages for 8 minutes.  Remove the steamer from the wok.  Set the steamer basket of fish aside while preparing the stir-fry.

To make the stir-fry:

Stir the fish sauce, oyster sauce, soy sauce and chili sauce in a small bowl to blend; set aside.  Stem and slice the shiitake mushrooms. Halve the oyster mushrooms if they are large.  Pour off the water from the wok and wipe the wok dry.  Place the wok over medium-high heat until it is hot.

Lightly coat the bottom of the wok with the oil.  Add the ginger and stir fry for 30 seconds, or until fragrant.  Add the mushrooms and sauté for 2 minutes, or until they begin to soften.  Add the snow peas and sauté for 3 minutes, or until they are almost crisp-tender.  Add the sauce mixture and sauté for 1 minute, or until the sauces coat the vegetables and the vegetables are crisp-tender.

To serve the fish and stir-fry:

Spoon the stir-fried vegetables onto plates.  Working over a bowl to catch the accumulated juices from the packages of cod, unwrap the packages and top the vegetables with the cod.  Drizzle the accumulated juices over the cod.  Garnish with the cilantro leaves and serve.

*Note:  Ti leaves can be found at floral shops where Hawaiian flowers and plants are sold. If they are not available, then banana leaves or parchment paper are appropriate replacements.

Chocolate Boxes Filled with Chocolate Crème with Raspberries

Serves 4

Ingredients:

For the Chocolate Boxes:

1 pound/460 g dark chocolate, melted

For the Chocolate Crème:

2 cups/490 ml whole milk
4 large egg yolks
1/2 cup/100 g sugar
1 tablespoon/10 g cornstarch
3 tablespoons/35 g all purpose flour
8 ounces/230 g dark chocolate, melted
12 ounces/340 g fresh raspberries

Method:

To make the Chocolate Boxes:

Line a large baking sheet with parchment paper.  Pour all but 3 tablespoons/50 ml of the melted chocolate over the sheet of parchment paper, spreading the chocolate into a 14x11-inch/36x28-cm rectangle.  Refrigerate until the chocolate is almost set, about 10 minutes.  Using a ruler and a small sharp knife, cut twelve 2½-inch/6.5-cm squares from the chocolate. Return to the refrigerator and chill until the squares are firm.

Using 4 chocolate squares to form the walls of each box, assemble the chocolate boxes, spreading the reserved 3 tablespoons/45 ml of melted chocolate along the edges of the squares to help "glue" the edges together.  Refrigerate the boxes until the "glue" has dried and you are ready to serve.

To make the Chocolate Crème:

In a heavy medium sauce pan, bring the milk to a near boil over medium-high heat.  In a large bowl, beat the egg yolks and sugar with a whisk for approximately 2 minutes, or until pale and thick.  Whisk the flour and cornstarch into the yolk mixture.  Gradually pour the hot milk over the yolk mixture whilst whisking constantly.

Return the milk mixture to the saucepan and cook over medium-low heat while whisking constantly, until the mixture begins to thicken, about 8 minutes.  Remove the saucepan from the heat.  Whisk in the melted chocolate.  Transfer the chocolate crème to a large mixing bowl. Using an electric mixer, beat the chocolate crème on high speed until cool, about 10 minutes.  Cover and refrigerate the chocolate crème until it is cold.

To serve:
Place the chocolate boxes on plates.  Spoon the chocolate crème into the chocolate boxes.  Top with the raspberries and serve.