Pan Simmered Pacific Black Cod
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Category
Dinner
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Cusine
Japanese
What do you need?
How to make?
Ingredients
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
Directions
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.
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 needle-nosed pliers or tweezers to remove the pin bones in the fillets.
Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.
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.