Black Cod with Mushrooms and Sansho Pepper

It’s 5 degrees outside and the wind is howling… I was going to throw myself down the local mountain on my snowboard, but  I ain’t going nowhere that’s giving a frost bite warning.  The fire is roaring and as promised… the start of my Christmas menu.

Bon Apetit!

This dish is really fabulous, super easy and a total crowd pleaser, which is the trifecta of cooking.

Black Cod with Mushrooms and Sansho Pepper (Maggie Ruggiero/Gourmet)
BROTH
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled “sansyo”), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
garnish: thinly sliced scallions
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.
FISH
4 x 6 oz fillets skin on Black Cod
veg oil
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
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2 Comments

  1. Jill
    Posted December 30, 2009 at 12:24 am | Permalink

    What a delic fish dish! I can see how Mr Weiss stays trim!

  2. Posted February 6, 2010 at 10:18 am | Permalink

    WOW, great post, especially the Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper


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