Black Cod With Mushrooms And Sansho Pepper
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make broth: 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
2
Let broth stand off heat 10 minutes
3
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden
4
Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes
5
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute
6
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
7
Let broth stand off heat 10 minutes
8
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden
9
Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes
10
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute
11
Sauté fish: Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
12
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
13
Transfer fish to shallow bowls
14
Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using)
15
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
16
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
17
Transfer fish to shallow bowls
18
Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using)