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1 to 1 1/2poundsblack cod fillets, skin on or skinless
1/4cupsake
1/4cuprice vinegar
1/4cupcanola, rice bran or other neutral oil
2tablespoonssoy sauce
1tablespoon minced fresh ginger
Dark sesame oil, for garnish
3green onions, thinly sliced on the diagonal, for garnish
1tablespoontoasted sesame seeds, for garnish
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.
Recipe courtesy of Simply Recipes
https://www.simplyrecipes.com/recipes/pan_simmered...