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Pan Simmered Pacific Black Cod

Pan Simmered Pacific Black Cod
  • Meal


  • Cusine



1 to 1 1/2 pounds skinless black cod fillets

1/4 cup sake

1/4 cup rice vinegar

1/4 cup canola, rice bran or other neutral oil

2 Tbsp soy sauce

1 Tbsp minced fresh ginger

Dark sesame oil, for garnish

3 green onions, thinly sliced on the diagonal, for garnish

1 Tbsp toasted sesame seeds, for garnish


Prepare sauce: In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat. Simmer fish in sauce: Lay each fillet in the pan. Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet. Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet. Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets. Reduce sauce: Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce. Serve: Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds. Serve immediately.