Sake Poached Black Cod with Sake Soy Miso Glaze

Ingredients:

Sake-poached Black Cod with Sake-Soy-Miso glaze, udon noodles and gingered carrots

For cod:
24 oz black cod, portioned into 4 pieces, bones removed

For poaching liquid:
1 cup dashi stock (follow directions on back of dashi)
1/2 cup mirin
1/2 cup sake
few cloves garlic, smashed (not shown)
few coin-sized pieces of fresh ginger (not shown)

For sake-soy-miso sauce:
1/2 cup sake
1/2 cup soy
2 TB miso
1/4 tsp dried ginger or 3/4 tsp fresh grated ginger
2-3 TB brown sugar, to taste
Sesame oil

Make sauce: combine sauce ingredients in a small saucepan. Stir and bring to boil. Reduce and let simmer for 15 minutes until thickened. Taste for sweetness and adjust as necessary. Sorry I didn’t really take any pics of this in action; I had all 4 burners going at once!

Step 1:

For cod:
Simply combine poaching liquid ingredients in a straight-sided skillet.

Bring to simmer; add cod pieces and simmer gently, covered, for 7-10 minutes. This was my first time poaching fish; I think my cod fell apart a little bit because I had it bubbling too rapidly, so be gentle.

Step 2:

I also boiled up some udon noodles and tossed it in some of the the sauce.

I also peeled some top-on carrots, tossed them with butter, fresh ginger, a little water, salt and pepper and let them steam in a skillet until the water was dry and the carrots were tender. Add more water if necessary to prevent burning.

Step 3:

Image of everything cooking:

Step 4:

Spoon sauce over the cod and serve.