1 to 1 1/2 pounds black cod fillets, skin on or skinless
1/4 cup sake
1/4 cup rice vinegar
1/4 cup canola, rice bran or other neutral oil
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
Dark sesame oil, for garnish
3 green onions, thinly sliced on the diagonal, for garnish
1 tablespoon toasted 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.
Simmer fish in sauce:
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
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