CITY Issue 57

CHANTERELLE 2 HARRISON ST. ST (212) 966-6960 CHANTERELLENYC.COM FISH WITH GINGER-SCALLION SAUCE | SERVES 4 From Chef David Waltuck’s Staff Meals from Chanterelle 8 dried shiitake mushrooms 2 cups chicken stock or canned low-sodium chicken broth ¼ cup sugar AFTER ALMOST 30 YEARS, EXECUTIVE CHEF DAVID WALTUCK STILL ENJOYS HIS TIME IN THE KITCHEN. ⁄ cup rice vinegar or cider vinegar 2½ Tbsp. oyster sauce 2 Tbsp. good-quality soy sauce, such as Kikkoman 1 Tbsp. fresh lime juice 1 Tbsp. Thai fish sauce (nam pla) 1 Tbsp. cornstarch 2 Tbsp. cold water 1 tsp. hot red pepper flakes 1½ Tbsp. grated fresh ginger 1 medium onion, sliced lengthwise 1 small red bell pepper, stemmed, seeded, and cut into thin strips 3 scallions, white and green parts, trimmed and cut into ¼" lengths 1 cup all-purpose flour, for coating the fish 4 mild white fish fillets (about 8 oz. each), such as catfish, red snapper, flounder, or bass 2 Tbsp. canola or other vegetable oil Coarse (kosher) salt, to taste Place the shiitake mushrooms in a small bowl with very hot water to cover. Let soak 30 minutes to soften. Lift the mushrooms from the liquid, leaving the grit behind. Trim away any stems and slice the caps. Strain the soaking liquid through a strainer lined with several layers of cheesecloth and add to the saucepan in the next step. Combine the chicken stock, shiitakes, sugar, vinegar, oyster sauce, soy sauce, lime juice, and fish sauce in a small, non-reactive saucepan and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the flavors have blended, about 20 minutes. Whisk the cornstarch with the water to blend. When smooth, whisk it into the sauce, whisking constantly until the sauce thickens (I minute). Add the pepper flakes and ginger and simmer for 2 minutes more. Add the onion, bell pepper, and scallions and cook just until heated through, another 1 to 2 minutes; the vegetables should still be very crisp. Remove from the heat and taste for seasoning. Keep warm while you prepare the fish. Spread the flour on a plate and dip the fish fillets, one at a time, to coat on both sides, shaking off any excess. Heat the oil in a large skillet over medium-high heat. Sprinkle the fish fillets lightly with salt, then add them to the skillet. Sauté until lightly browned and cooked through, 2 to 3 minutes per side. Transfer the fillets to a platter or individual plates and spoon the sauce over them to serve. For more recipes from Chanterelle, including Chicken with Forty Cloves of Garlic and Brocolli with Oyster Sauce, go to www.city-magazine.com/familymeal 65 THE STAFF ENJOYS FAMILY MEAL AT A SINGLE LONG TABLE IN THE DINING ROOM. CITY TY http://CHANTERELLENYC.COM http://www.city-magazine.com/familymeal

Table of Contents Feed for the Digital Edition of CITY Issue 57

City Issue 57 Contents Letter from City Our Friends Action Wanted City Moment Temporary Contemporary In Rouge Fast Food The Amused Bouche How We Live/The Kitchen Taste Test Dessert Wine Going Local Expert Opinion Travel Employees Only Summer Showers Wild Things Be There at 10 P.M. Sharp If... Where To Buy It Icon

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