1 Picture
Ingredients
- 2 cups junmai sake
- 6 thin slices fresh ginger
- 6 black cod fillets, skin on, 6 to 7 ounces each
- 1 1/2 cups sugar
- 1 cup soy sauce
- 1 1/2 teaspoons tamari
- 3 tablespoons mirin
- 2 tablespoons julienned scallion
- 1 tablespoon julienned fresh ginger
- 6 sprigs kinome (optional; if the leaf is out of
- season or otherwise difficult to find,
- Morimoto says home cooks may substitute a
- very small amount of mint)
Details
Servings 6
Preparation
Step 1
1. Pour the sake into a large, deep skillet or
flameproof casserole. Add the sliced ginger and
the 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.
2. Pour the soy sauce and tamari over the fish fil-
lets. 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 spooning the thickened
sauce over them while cooking. (The Japanese
method of cooking this dish calls for putting a
slightly smaller lid in the pot. The lid sits on the
fish, helping to cook it, while allowing the sauce
to bubble and reduce around the fillet. In kitch-
ens in the United States, Morimoto watched as
cooks spooned sauce over the fish. "I thought it
was interesting, how they used a new technique
to create the same result.")
3. 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.
5. Place each fillet on a plate, and garnish each /
with 1 teaspoon scallion, 1/2 teaspoon julienned
ginger and a sprig of kinome or mint leaves. \
Drizzle each plate with ginger-soy braising (
liquid, and serve with steamed white rice. '
Serves 6.
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