2 cups junmai sake 6 thin slices fresh ginger 6 black cod (sablefish) fillets, skin on, 6 to 7 oz. each 1 1/2 cups sugar 1 cup soy sauce 1 1/2 tsp. tamari 3 Tbs. mirin 2 Tbs. julienned scallion, for garnish 1 Tbs. julienned fresh ginger, for garnish At least 6 cups cooked white rice, for serving (from at least 2 cups raw rice)
Instructions
1) Pour the sake into a large, deep skillet or flameproof casserole dish. Add the ginger and the fish, skin-side up. cover and cook over high heat for 3 minutes. Add the sugar, reduce heat to medium, and cook, uncovered, 3 more minutes.
2) Pour the soy sauce and tamari over the fish. Raise heat to medium-high, and cook, covered, for 5 minutes. Keep an eye on the pan, as this mixture tends to foam and spill over too high a flame. Add the mirin and cook, uncovered, for 3 minutes more. Glaze the fillets by repeatedly spooning the thickening sauce over them while cooking.
3) 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. (The bones are easier to remove after the fish is cooked.) If the cooking liquid has not already thickened to a light, syrupy consistency, raise heat to high and continue cooking until thickened, a few minutes more.
4) Place some steamed white rice on each serving plate. Top with a fillet and garnish with scallion and ginger. Drizzle with the ginger-soy cooking liquid.
Enjoy!
