For the Fish
Two fillets of New Zealand John Dory Fish
1/2 teaspoon Lawry’s seasoning salt
1/4 teaspoon fresh ground black pepper
For the Dynamite Sauce
1/4 cup of Mayo
2 teaspoon siracha chili sauce
1/4 teaspoon smoked sesame oil
1 teaspoon mirin or saki
1 teaspoon cayenne pepper or pepper flakes
For the Crab cake
1 cup of fresh lump crab meat
1 tablespoon bread crumbs
1 tablespoon of the Dynamite sauce (above)
1/2 of 1 egg or a small egg
1 teaspoon chives, minced
For the Vegetables
1/2 cup of small Brussels sprouts, cleaned and cut in halves
1 carrot, peeled and cut at an angle
1 /2 cup of sliced shitake mushrooms
2 tablespoons butter
1/4 cup of seafood stock or chicken
1/2 of a small onion sliced
1 teaspoon chopped chives
1 sprig of thyme
1 teaspoon seasoning salt
Season the fish with the seasoning salt and black pepper. Set aside.
Mix the ingredients for the Dynamite Sauce together. Set aside.
In a small bowl mix together the egg, the dynamite sauce and the chives. Pour it over the crab meat and add in the bread crumbs. Gently fold in everything. Do not break up the crab.
Form into two crab cakes.
Set your oven to Broil.
On each fillet of fish, place a crab cake on top. Place in the oven to cook for 8-10 minutes. The tops of the crab cakes will be browned.
While the fish is in the Oven, heat a small skillet on the stove and add the butter.
Once the butter is melted, add all the vegetables and onion and peppers. Season with salt. Pour in the stock, along with the thyme sprigs and let it cook down. It should take about 3-5 minutes. Remove from the heat. Add in the chopped chives.
To serve, place the fillet with the crab cake on your plate, drizzle some of your Dynamite Sauce over it and add your vegetables. Enjoy!