When searing Japanese style black cod (sable fish), the marinating process takes about 3 days. My husband, a recent graduate from frozen, breaded fish objects, has been asking for this delicacy for weeks now, knowing that I had (8) 4 ounce fillets in the freezer. “Cook em all!” he insisted. So I did.
It would be wonderful to have a fresh whole black cod cut to my specifications by my favorite ‘monger Steve but I appreciate that it’s available on line, if frozen and oddly cut. Better than none 🙂
Once some of the marinade is spread on the fish and the rest added to a ziplock with the fillets, it’s just a matter of turning the ziplock over whenever you’re in the fridge or passing by, keeping the fillets flat in the marinade for 2-3 days.
In the meantime you can beat the bushes for some decent bok choy and mushrooms.
I used portobello mushrooms instead of shiitake because the shiitake weren’t that great looking and a tiny little package (4 mushrooms) was about $5. Non!
The bok choy was very fresh and crisp. I was lucky to find these at Weiss supermarket; they usually look like they were dragged all the way from Japan 🙂 The mushrooms were perfect; tight and juicy.
I served the vegetables and fish with some odd udon noodles I found in the freezer. The noodles were a little past their date and stuck together in wads in some places, but worked out.
Sable fish has an exceptionally, sumptuous taste and a large meaty flake that lets you know that it’s cooked just right 😉
Black Cod with Bok Choy and Mushrooms
1/4 cup sake
1/4 cup hon mirin
4 tbsp white miso
4 6 ounce skin on sablefish fillets or 8 4 ounce skin on sablefish fillets
1/3 cup dashi broth
1 tsp garlic chili sauce
2 tbsp mirin
2 tbsp Tamari soy sauce
1 tsp sesame seed oil
2 tbsp peanut oil
3 -4 cloves garlic, thinly sliced
l lb bok choy, sliced
8 ounces portobello mushrooms, sliced
2 tbsp peanut oil
Mix the sake, mirin, miso together and spread on the fish fillets. Place the fillets in a ziplock and add the remaining miso paste, gently squishing it around. Flatten the fillets in one layer in the ziplock and turn the bag over whenever you think about it for 2-3 days, keeping them flat in the paste.
Mix together the dashi, chili sauce, mirin, soy sauce and sesame oil and set aside. Heat the 2 tbsp peanut oil in a large skillet, add the garlic and cook until fragrant, add the bok choy and stir fry for about 3 minutes. Remove the bok choy and set aside. Add the mushrooms to the skillet and saute until the mushrooms start to release their juices. Return the bok choy to the skillet and add half of the dashi mixture, bringing to a boil and steaming for about 5 minutes. Set aside.
Cook the udon noodles, strain, then stir in the other of the half the dashi mixture. Set aside.
Remove the fish fillets from the marinade and lightly wipe off the miso. Heat a large, flat skillet with the 2 tbsp peanut oil and add the fillets, skin side down on high heat, cooking for 3 minutes, turn, and continue to cook for 2 minutes. Serve with the bok choy and noodles.