Black Cod Cooked with Sake

Total Time:
40 min
20 min
20 min

1 serving

  • 36 ounces sake
  • 1 (7-ounce) black cod fillet
  • 6 slices peeled ginger root, plus shredded ginger, for garnish
  • 3 thick pieces burdock root
  • 3 thick pieces Japanese mountain potato
  • 3 ounces regular soy sauce
  • Pinch Japanese premium white sugar
  • 1 ounce mirin
  • 1 ounce tamari soy sauce
  • White scallion, for garnish
  • Kinome (available at Japanese markets), watercress or mint leaves could be substituted
  • In a medium pot, bring sake to a boil and cook for 5 minutes.

  • Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.

  • When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.

  • Add mirin for glazing. Then add tamari soy.

  • Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.

  • Garnish with white scallion, shredded ginger and kinome on top.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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