If you love miso cod, you'll love this recipe. It has a similar balance of sweet and savory tastes, but there's no need to marinate the fish in advance. It all comes together in about ten minutes in a single pan, and yet it looks and tastes like it came off a menu from a fancy restaurant making it an excellent option for a lighter holiday meal.
The method is to braise it in teriyaki sauce, which thickens up as it reduces and eventually turns into a glaze. I like adding lots of ginger to smooth over any fish notes, but it's also delicious with other aromatics and herbs added to it, such as garlic, scallions, or sansho.
Sablefish (a.k.a. Black Cod) has a good amount of fat on it, making it a very forgiving fish that's hard to dry out. It's also relatively firm, so you don't need to worry about it flaking apart as much as other fish when you flip and baste it.
Welcome to my Secret Stash!
I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Units
Ingredients
- 400 grams sablefish aka black cod
- 10 grams ginger
- ¼ cup sake
- ¼ cup mirin
- ¼ cup soy sauce
- 2 tablespoons sugar
Instructions
- Wash the fish, scraping away any scales or blood on the surface. Pat the filets dry with paper towels.
- Add the ginger, sake, mirin, soy sauce, and sugar to a pan that's just big enough to fit the fish and bring the mixture to a boil.
- Add the black cod to the pan and use a spoon to baste the tops of the fish with the braising liquid periodically.
- After a few minutes, flip the filets over and continue basting them with the sauce.
- Continue flipping and basting every few minutes until the fish is cooked through and the sauce has thickened into a thick glaze.
Comments
No Comments