Braised Black Cod

In Japanese restaurants in the United States, black cod is often marinated in sweet miso. But I wanted to introduce the SoBe audience to a black cod dish that’s even more popular in Japanese homes as well as restaurants. Depending on the region and the season, this dish works well with almost any fsh: try flounder, halibut, or even salmon. Basically, if you have sake, soy, sugar, and mirin, you can make it. I serve this in my restaurant and the fish becomes so soft and sweet that even kids love it.


2 cups sake

6 slices fresh ginger

6 black cod fillets, skin on (6 to 7 ounces each)

1½ cups sugar

1 cup soy sauce

1½ teaspoons tamari soy sauce

3 tablespoons mirin

Scallions, white and tender green parts, julienned, for garnish

Pour the sake into a large, deep skillet. Add the ginger and the fish, skin side up. Cover, and cook over high heat for 3 minutes. Add the sugar and cook over medium-high heat for 3 minutes.

Pour the soy sauce and tamari over the fish. Continue to cook, covered, for 5 minutes. Add the mirin and cook for 3 minutes longer. Be careful not to burn the fish. Glaze the fillets by repeatedly pouring the thickened sauce over them while cooking.

With a slotted spatula, carefully transfer the fillets to a platter. Check the fish to make sure it has no residual bones hidden in it.

If the braising liquid is not thick enough, keep cooking it over high heat until it becomes caramelized.

Garnish the fish with the scallions and ginger, and drizzle with the braising liquid.