quickly and has deeply satisfying flavors. Popularized by the Iron Chef, Masaharu Morimoto, his complicated recipe can be simplified with excellent results.The fish can be served with steamed rice and simply braised or sauteed vegetables like spinach with garlic and shiitake mushrooms.
Ginger-Soy Poached Black Cod
The ginger-soy poaching liquid can be reused several times.
After the fish has been cooked and all solids removed, the liquid can be kept in the freezer in an air-tight container for several months.
When you want a quick meal, defrost the poaching liquid, simmer, add the black cod pieces, cover, and you'll have a meal on the table in 10 minutes.
Yield 4 servings
Time 30 minutes
Ingredients
2 pounds black cod fillets, washed, pat dried
1 1/2 cups white sugar
2 1/2 cups soy sauce
1/4 cup mirin
2 cups sake
2" piece of ginger, peeled, julienned
Method
Carefully inspect the fillets for bones. There will probably be a row in the middle of th
e fillet.Using a sharp knife, slice along the bones and remove in a long strip. Don't throw out the strip because it can be marinated in olive oil, sea salt, and pepper and roasted in the oven or grilled on a bbq. Have the bones as a cook's treat.
Cut the fillets into rectangles 1 1/2" x 2" for easier handling.
In an uncovered large pan or dutch oven, create the poaching liquid by simmering together the sugar, soy sauce, mirin, sake, and ginger for 10 minutes. Add the black cod pieces, cover, and simmer 5 minute
s.Remove the cod with a slotted spoon and set aside. Reserve 2 cups of the poaching liquid, straining and pouring the remainder into a sealed container and freeze.
Return the cod and 2 cups of poaching liquid to the pan, reduce and thicken over high heat, spooning the thickening sauce over the cod, about 5 minutes.
Serve immediately with steamed rice or sauteed garlic spinach with shiitake mushrooms.
