Pan Simmered Pacific Black Cod
Ingredients
- 1 to 1 1/2 pounds black cod
- 1/4 cup sake
- 1/4 cup rice vinegar
- 1/4 cup canolaoil
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- sesame oil
- 3 onions green onions
- 1 tablespoon toasted sesame seeds,
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Instructions
- 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. (If using skin-on fillets, place the fillets skin-side down 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.
- 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.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original