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Braised Black Cod Recipe

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This recipe for Braised Black Cod is from Island Partners Hawai`i , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sake
6 slices of fresh ginger
6 black cod fillets with skin on, 6 to 7 ounces (175 to 200 g) each
1½ cup sugar
1 cup soy sauce
1½ teaspoons tamari
3 tablespoons mirin
Directions:
Directions:
Pour the sake into a large, deep skillet or flame-proof casserole. Add the ginger and fish fillets skin-side up. Cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for 3 more minutes.

Pour the soy sauce and tamari over the fish fillets. Cook over medium-high heat, covered, for 5 minutes. Add the mirin and cook for 3 minutes longer. Be careful not to burn the fish; glaze the fillets by repeatedly pouring the thickened sauce over them while cooking.

With a slotted spatula, carefully transfer the black cod fillets to a platter. Check the fish to make sure it has no residual bones hidden in it.

If the braising liquid is not thick enough, keep cooking it over high heat until it becomes caramelized.

Garnish the cod with the julienned scallion and ginger and sprig of kinome, and drizzle with braising liquid.
Number Of Servings:
Number Of Servings:
6

 

 

 

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