Black Cod With Mushrooms And Sansho Pepper Recipes
BLACK COD WITH MUSHROOMS AND SANSHO PEPPER
Provided by Maggie Ruggiero
Categories Mushroom Sauté Quick & Easy Dinner Cod Anniversary Birthday Healthy Engagement Party Entertaining Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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. 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.
- Sauté fish:
- 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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- Add 1 cup water, soy sauce, mirin, shallot, 1 clove of garlic (sliced), and sansho pepper to a small sauce pan. Bring broth to a boil then reduce heat to Med-Low, cover, and simmer for 5 mins. Turn off heat.
- Heat a skillet on Med-High. When hot, add in sesame oil, 1 tbsp of olive oil, and 2 cloves of garlic. Fry garlic until golden (~2 mins). Stir in all mushrooms and cook for 3 mins.
- Using a strainer, pour broth into the mushroom mixture in the skillet. Cover and reduce heat to Low.
- Heat 1 tbsp of olive oil in a separate skillet or sauté pan on Med-High. Pat fish dry and season with salt and black pepper to taste (optional). When oil is hot, add fish skin-side down. Cook for ~5 mins until skin is crispy. Carefully flip the fish and cook for 5 more mins. Remove from heat and serve fish over mushroom broth in small bowls. Garnish with scallion, bonito, and a pinch or 2 of sansho pepper (optional - go lightly with sansho).
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