'Iron Chef' Morimoto's braised black cod Interested in a menu from a master? Grab this easy, elegant summer dish
TODAY
updated 5:48 p.m. ET, Mon., May. 12, 2008
In his new book "Morimoto: The New Art of Japanese Cooking," culinary master and restaurateur Masaharu Morimoto — of "Iron Chef" fame — shares his delicious, creative dishes combining Japanese flavors with multicultural influences. Impress your family and friends with a delicious braised cod and a vegetable ragout: Braised Black Cod
Morimoto: The New Art of Japanese Cooking
INGREDIENTS • 2 cups sake
• 6 slices of fresh ginger
• 6 black cod fillets with skin on, 6 to 7 ounces (175 to 200 g) each
• 1 1/2 cup sugar
• 1 cup soy sauce
• 1 1/2 teaspoons tamari
• 3 tablespoons mirin
DIRECTIONS 1. Pour the sake into a large, deep skillet or flame-proof casserole. Add the ginger and fish fillets skin side up. Cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for three more minutes.
2. Pour the soy sauce and tamari over the fish fillets. Cook over medium-high heat, covered, for five minutes. Add the mirin and cook for three minutes longer. Be careful not to burn the fish; glaze the fillets by repeatedly pouring the thickened sauce over them while cooking.
3. With a slotted spatula, carefully transfer the black cod fillets to a platter. Check the fish to make sure it has no residual bones hidden in it.
4. If the braising liquid is not thick enough, keep cooking it over high heat until it becomes caramalized.
5. Garnish the cod with the julienned scallion and ginger and sprigs of kinome, and drizzle with the braising liquid.
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