20 minutes
Black cod is one of those ingredients that shines with minimal preparation. Simmered in dashi with clams, this dish comes together as a quick, satisfying meal which can be eaten on its own or with steamed rice.
Black Cod Filets, Cut into chunks
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Clams, Cleaned
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Garlic, minced
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Ginger, minced
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Shiitake Mushrooms, Sliced
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Sake
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Scallions, Thinly sliced
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1. Season Black Cod
Lightly season the black cod chunks with salt.
2. Sweat Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, and scallions and cook until fragrant.
3. Sauté Mushrooms
In the same pot, add the shiitake mushrooms sautéing until slightly softened.
4. Deglaze
Add the sake to the pan and let it reduce by half.
5. Add Cooking Liquid
Pour in the dashi stock, soy sauce, mirin, and a pinch of salt. Bring to a gentle simmer and cook for a couple minutes, allowing the flavors to meld.
6. Add Seafood
Add the clams to the pot, simmering for about 5 minutes, or until the clams have just started to open. Then, add the chunks of fish and cook for 2-3 minutes or until you can easily flake one piece of the fish.
7. Finishing Touches
Taste the broth for seasoning, adjusting with more soy or mirin if needed. Serve the dashi hot, garnished with additional scallions.
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