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Japanese Black Cod
Ingredients:
3(4-6 oz) pieces smoked black cod (skin removed)
½ inch-thick slice fresh ginger, peeled and chopped
½ cup mirin ( Japanese sweet rice wine)
¼ cup sake
¼ cup tamari or soy sauce
1/8 cup rice vinegar ( not seasoned)
1 tbsp. packed brown sugar
1 tbsp. vegetable oil
Method: Combine all ingredients except black cod and oil. Arrange fish in a 2 inch deep baking dish or place fish in a large freezer bag( to marinate) Pour marinade over fish and cover and refrigerate, for at least 2 hours. ( Over night works well also) Turn fish over occasionally during marinating time.
To cook fish:
Put rack in middle of oven and preheat to 400 degrees F.
Remove fish from marinade, letting excess drip off. Discard marinade.
Heat oil in a nonstick oven proof skillet over moderately high heat. Sear fish on one side only( 3- 4 minutes) Gently turn fish over and bake at 400 degrees F for 4-5 minutes. Serves 3. This recipe can be easily doubled. Enjoy!
Ingredients:
3(4-6 oz) pieces smoked black cod (skin removed)
½ inch-thick slice fresh ginger, peeled and chopped
½ cup mirin ( Japanese sweet rice wine)
¼ cup sake
¼ cup tamari or soy sauce
1/8 cup rice vinegar ( not seasoned)
1 tbsp. packed brown sugar
1 tbsp. vegetable oil
Method: Combine all ingredients except black cod and oil. Arrange fish in a 2 inch deep baking dish or place fish in a large freezer bag( to marinate) Pour marinade over fish and cover and refrigerate, for at least 2 hours. ( Over night works well also) Turn fish over occasionally during marinating time.
To cook fish:
Put rack in middle of oven and preheat to 400 degrees F.
Remove fish from marinade, letting excess drip off. Discard marinade.
Heat oil in a nonstick oven proof skillet over moderately high heat. Sear fish on one side only( 3- 4 minutes) Gently turn fish over and bake at 400 degrees F for 4-5 minutes. Serves 3. This recipe can be easily doubled. Enjoy!
