- 1 to 1 1/2 pounds skinless black cod fillets
- 1/4 cup sake
- 1/4 cup rice vinegar
- 1/4 cup canola, rice bran or other neutral oil
- 2 Tbsp soy sauce
- 1 Tbsp minced fresh ginger
- Dark sesame oil, for garnish
- 3 green onions, thinly sliced on the diagonal, for garnish
- 1 Tbsp toasted sesame seeds, for garnish
For the cherry tomato salad:
- 1 bunch parsley, roughly chopped
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 clove garlic
- 1/3 cup roasted salted pistachios (optional)
- 1 pint cherry tomatoes, halved
- Pinch of salt (or more if not using the pistachios)
- In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.
- 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.
- 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.
- 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. Serve immediately.
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