Foodbuzz Fest and Cooking Black Cod
“The fish turned out great and we gobbled it up! More delicate & buttery than the standard rock cod I’m accustomed to….great stuff.
Here is how I prepared it. After cutting the fillet in two, I sprinkled a bit of regular Hawaiian
salt on a platter and placed the cuts skin down and sprinkled a bit on top of each piece, covered and put in fridge for almost two hours. I finely grated fresh ginger – about a teaspoon full and added it to a small bowl along with a tablespoon of unfiltered Sake (what I had on hand) and 1/2 teaspoon shoyu (Japanese soy sauce). I mixed it together and poured equal portions of the sauce on the fillet pieces. Next I dribbled and lightly rubbed in a few drops of sesame oil on each hunk of cod. I think I let the fillet pieces sit for at least 20-25 minutes.
I pulled out my Circulon fry pan, preheated it high on the larger gas burner, added about a teaspoon of veg. oil and added fillet pieces. On each piece I added some thin bias cut green onions, covered pan with lid and cooked medium to medium low heat until done (when fish begins to nicely separate). I served fish from the fry pan…fed four of us…with some rice pilaf along with broccoli and asparagus with oyster sauce.”
5 Comments
Gisele, glad you had a chance to meet up with Martin. I can’t wait for the video! Thanks to you and your friend Keith for sharing the black cod recipe. Sounds “ono” (good)!
November 11, 2010
Wow that looks amazing! Keith did a great job and now he knows where he can get more!! So great meeting you the other week and you’re welcome back anytime Gisele!
November 11, 2010
Lovely photos. I’m drooling!
November 15, 2010
Gisele,
So glad to have met you at the Foodbuzz festival. I enjoyed the Spanish breakfast for sure. I am looking forward to reading some of your past posts!
November 16, 2010
Thanks,Becky. Not to be tacky, but that Spanish breakfast looks a whole lot better than our Sunday brunch ;-(
November 16, 2010