Stir-fried Sablefish Tips with Mushrooms and Leeks

Sablefish tips are the boneless morsels attached to the collars—the bony part of the fish just behind the gills. The collars are prized in Japanese barbecue restaurants (yakiniku) for grilling over hot binchotan coals. Here, the tips are stir-fried with mushrooms and leeks for easier—but equally delicious—consumption. Scallions make a fine substitute for leeks. Skin-on sablefish (black cod) fillets, cut into ¾-inch wide strips, can be substituted for the tips.

• ½ cup gluten-free soy sauce or tamari

• 3 tablespoons  (packed) light or dark brown sugar

• 2 tablespoons unseasoned rice vinegar

• 1 pound  sablefish (black cod) tips, or skin-on fillets cut into ¾-inch wide strips

• 1½ cups sushi rice, rinsed and drained

• 3 tablespoons  neutral oil, such as canola or grapeseed

• 4 ounces shiitake, cremini, or button mushrooms, stemmed, caps thinly sliced

• 1 medium leek ( about 8 ounces), white and light green parts, halved lengthwise, then cut into 1-inch pieces (alternatively, use 1 bunch scallions, cut into 1-inch lengths)

• 1 tablespoon minced fresh ginger

• 1 tablespoon cornstarch, dissolved in ¼ cup water

• Sambal or sriracha for serving (optional)

In a medium bowl, whisk together the soy sauce, brown sugar, and vinegar. Add the sablefish tips and let sit for 20 minutes while you make the rice.

In a medium saucepan over high heat, combine the rice with 2 cups water and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered while you prepare the rest of the meal.

In a large skillet, preferably nonstick, heat 1 tablespoon oil over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Transfer the mushrooms to a plate. Add another 1 tablespoon oil and the leeks to the skillet and cook, stirring occasionally, until tender and lightly browned in spots, 3 to 4 minutes. Transfer the leeks to the plate with the mushrooms. Remove the skillet from the heat.

Reserving the marinade, drain the sablefish tips, shaking out any excess liquid. Pat dry with paper towels. Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add the sablefish tips in a single layer and cook, turning once, until browned and cooked through, about 3 minutes.

Add the ginger and cook until fragrant, about 30 seconds. Return the mushrooms and leeks to the skillet and stir-fry until combined. Whisk the cornstarch slurry into the reserved marinade, then add it to the skillet and bring to a boil. Cook, stirring occasionally, until the sauce is thickened and glossy, about 2 minutes.

Spoon the warm rice into shallow bowls, dividing evenly, and top with the sablefish stir-fry. Serve hot sauce alongside if desired.

A light and fruity sake is an obvious choice here, but for something crisp and bubbly, nothing beats a refreshing Belgian-style white ale from Japan. Hitachino Nest white ale never disappoints.

Stir-fry a thinly sliced red bell pepper or pea pods after the leeks for more veggies.

Wrap warmed, leftover stir-fry—including rice—in lettuce leaves for lunch. Or top with a fried egg for a protein-rich breakfast.