Pan Simmered Pacific Black Cod

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Reduce sauce: Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.
6. 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.
7. Serve immediately.