If you read the interview with the guys from I Love Blue Sea that I posted on Sushi Day a few days ago, you’ll recall that I snuck off with a top-secret black cod recipe…
Okay, so they willingly gave me the recipe. But still. T’was top secret before I got my hands on it. Really. (At least, that’s what I tell myself… )
(And if you haven’t read the interview… well, why not? It’s good stuff. Don’t worry, we’ll wait right here while you go read it…)
Son and I have recently become huge fans of black cod. We probably eat it at least once a week. So of course there was no question that we had to try this ‘top-secret’ recipe.
Top-secret means it’s got to be amazing, right?
It looks so simple and innocent. Doesn’t seem like anything all that special, from looking at the ingredients. (Kind of like a good top-secret spy should look, right?) I mean, sake, ginger, green onion, salt… there’s nothing fancy about that, right?
Then it comes out of the oven, and you unwrap the foil… and an amazing scent ninja-kicks you in the face and makes your knees go weak. It totally sneaks up on you. You never saw it coming… never had a chance.
The buttery flesh practically falls apart at the merest touch of your fork. It has the essence of sake and a hint of ginger, without the bitterness of spirits or the harsh bite of the medicinal root.
No exaggeration… I would consider this to be the best cooked fish I have ever had. And probably one of the best things I have ever personally cooked.
You have to make this. It’s amazingly good… and ridiculously easy. Really there’s no excuse not to.
I estimated all the amounts, so you can add more or less to your tastes. A 1 lb fillet was enough for Son and I, with enough leftovers for an additional meal, so plan accordingly.
And if you’re wondering about the sides – the roasted cherry tomatoes and pan-fried asparagus and corn, not to worry! Those recipes will be posted soon.
- 1 lb black cod
- kosher salt
- 4″ fresh ginger, peeled and diced into small cubes
- 6 stalks green onion, chopped
- about 1 cup sake
- Rub the fillet with salt. Wrap it in plastic, and refrigerate for a couple of hours.
- Preheat the oven to 350°F.
- Rinse under cold water, then place on a sheet of foil large enough to seal around the fish.
- Douse with the sake, then top with the ginger and green onion.
- Wrap the black cod loosely in foil, leaving a little airspace, and seal tightly so the sake won’t spill out.
- Bake for about 30 minutes. Actual baking time will depend on the size and thickness of your fish, so check to see if it will flake easily with a fork and bake longer if needed. It should flake very easily when done.
- Enjoy! Serve with rice and kimchi, or with pan-fried vegetables like I did.