Braised Black Cod

Notes: 

You have probably seen this popular classic or tasted it before. The biggest secret of success here is finding a pristine fresh black cod, also known as a sable fish. Proceeds from this sale support Japan. Recipe courtesy of Mashaharu Morimoto.

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Ingredients: 

2 cups sake
6 slices of fresh ginger
6 black cod fillets with skin on, 6 to 7 ounces (175 to 200g) each
1 1/2 cup sugar
1 cup soy sauce
1 1/2 teaspoons tamari
3 tablespoons mirin
Julienned Tokyo scallion and ginger, for garnish
Sprigs of kinome, for garnish


  1. Pour sake into a large, deep skillet or flame-proof casserole.  Add the ginger and fish fillets skin side up. Cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for 3 more minutes.
  2. Pour the soy sauce and tamari of the fish fillets.
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Proceeds support the American Red Cross's efforts on the Japan Earthquake and Tsunami. Learn more.

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