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Home > Recipes > Sable Cod > Pan Simmered Pacific Black (Sable) Cod


  • 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


    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.

    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 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.

    Reduce sauce:

    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