Recipe of Any-night-of-the-week Braised Black Cod
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Favorite Braised Black Cod. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Black Cod, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Black Cod delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Braised Black Cod is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Braised Black Cod estimated approx 1 hour.
To begin with this recipe, we have to first prepare a few components. You can cook Braised Black Cod using 17 ingredients and 11 steps. Here is how you cook it.
Morimoto’s recipe
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Ingredients and spices that need to be Get to make Braised Black Cod:
- Vegetable ragout:
- 2 carrot peeled and dice on an angle
- 6 dried shiitake mushrooms, rehydrated, stem - cleaned, and quartered
- 100 g sweet potato, diced on an angle
- 2 tbsp sesame oil
- 1/2 cup soy sauce (Kikoman)
- 1/4 cup sake
- 1 1/2 cup chicken stock
- 1/3 cup sugar
- Julienned spring onion and ginger for garnish
- 2 cups sake
- 6 slices fresh ginger
- 6 black cod fillets, 175 g each
- 1 1/2 cup sugar
- 1 cup soy sauce
- 1 1/2 tsp tamari
- 3 tbsp mirin
Steps to make Braised Black Cod
- Vegetable Ragout:
Bring a large pot of water to boil. Set a larger bowl of ice and water next to the stove. One at a time, blanch your vegetables for 2 minutes. Drain well. - Heat the sesame oil in a skillet. Add the vegetables and sauté over medium heat until tender and lightly browned about 3 minutes.
- Add the soy sauce, sake, chicken stock and sugar. Simmer, stirring occasionally, until the vegetables are just tender, about 30 minutes.
- To cook the fish:
Pour the sake into a large, deep skillet. Add ginger and fish fillets. Cover and cook over high heat for 3 minutes. - Add the sugar and cook over medium 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 caramelised.
- Garnish the cod with the julienned spring onion and ginger, and drizzle with braising liquid.
- Enjoy
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