PREPARATION:

Method:

1. Whisk the sake, ponzu and soy sauce together in a small bowl. Spread the filets in a gallon-sized, resealable plastic bag and pour the sake mixture over the fish. Make sure they are coated well and push out as much air as possible before sealing. Marinate for 20 minutes, turning the bag over half-way through. Remove from the marinade and dry with paper towels. Season the fish with the salt and pepper on both sides. Put the flour in a small container and lightly dredge the fish, shaking to remove any excess.
2. Heat a 1 tablespoon of vegetable oil in a large sauté pan over medium heat. When hot, add the filets and sauté until lightly browned on both sides and cooked through, 6 to 7 minutes total.
3. Transfer to a paper towel lined plate and set aside until ready to serve.
4. Return the pan to the heat, add 2 teaspoon of oil and increase the temperature to medium-high. Add the shallots and sauté until soft and fragrant, about 30 seconds. Add the white wine and simmer until almost completely evaporated, about 2 minutes. Add the chicken stock and reduce until the sauce looks a bit concentrated, but still brothy, about 3 minutes. Remove from the heat and stir in the miso until dissolved.
5. Arrange the onigiri amongst 4 large serving dishes (or bento boxes, if you have them). If using plates, arrange the onigiri off-center.
6. Place the rockfish filet near the onigiri and drizzle with the miso sauce. Arrange the salad and shumai and serve immediately.

Mixed Green Salad:

1. Combine the ginger, shallots, vinegar, tamari, salt and pepper in a small mixing bowl and whisk to combine. While whisking, drizzle the oil in a slow steady stream until completely emulsified. Stir in the grated carrot. Place the mixed greens in a clean mixing bowl and toss with 2 teaspoons of the vinaigrette to coat well. Divide amongst the “Bento Boxes,” and drizzle with some of the vinaigrette, as desired. Store the remaining dressing in an airtight container in the refrigerator for up to 1 week.

   Editor's Note: Look for sustainable fish and organic, locally-grown produce.