Black cod provides a succulent, melt-in-your-mouth texture and a mild flavor. As featured during one of our Collaboration Kitchen events, this preparation from our friend From Sam the Cooking Guy is full flavored yet delicate enough that it won’t overpower the fish. Serves 4.
- 8 oz shiitake mushrooms, stems removed and thinly sliced
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and fresh ground black pepper
- 2 tablespoons chopped cilantro
- 3 tablespoons sake
- 2 tablespoons soy sauce
- 4 (6 oz) black cod fillets or other “fatty” white fish such as monchong or Chilean sea bass
- 1/4 tablespoon sesame chili oil
- 4 small bok choy, halved lengthwise
- Sesame seeds and finely diced green onion for garnish
How to Prepare:
- Melt 2 tablespoons of the butter and oil in a large skillet, add shiitakes and cook over medium high heat until nicely softened, about 5 min.
- Add garlic with another small squeeze of oil, and cook until really fragrant, about 45 seconds.
- Off the heat, add the sake and let most of it evaporate.
- Add soy and stir well to combine.
- Season to taste with salt and pepper, add cilantro and keep warm.
- Season room temperature fillets with Kosher salt and drizzle with sesame-chili oil.
- Heat 2 non-stick pans on medium high heat for about 3 minutes. Add fillets to one pan, top side down.
- Cook fish until seared beautifully and golden brown, about 3-5 minutes, then flip. (After 3 minutes test to see if the fish sticks to the pan when you try to move it with your spatula. Fish that is ready to be flipped will not stick. If it sticks cook 1-2 more minutes.)
- Lightly oil cut sides of bok choy, and sauté face down in second pan until starting to color and soften on both sides, then remove and season with salt and pepper and keep warm.
- Cook fish on second side about 3 minutes, or until cooked through but still moist.
- Serve fish over the bok choy and shiitakes and garnish with sesame seeds and green onions.