Pan Simmered Pacific Black Cod – a delicious recipe with sake, rice vinegar, neutral oil, soy sauce, ginger, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large saute pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.
2
Lay each fillet in the pan. Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet. Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.
3
Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets.
4
Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce. Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds.
194
kcal
Calories
17
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1&1/2 black cod fillets, 1/4 cup sake, 1/4 cup rice vinegar, 1/4 cups neutral oil, and more.
Yes, Pan Simmered Pacific Black Cod falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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