Black Cod with Mushrooms and Sansho Pepper

Name: Black Cod with Mushrooms and Sansho Pepper
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms black cod fillet with skin; 198 grams fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded; 3 garlic cloves, thinly sliced, divided; 0 teaspoons ground sansho pepper (sometimes labeled sansyo), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns; 6 Tbsps reduced-sodium soy sauce; 2 Tbsps mirin (Japanese sweet rice wine); 142 grams fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded; 6 servings thinly sliced scallion greens; 1 shallot, sliced; 1 teaspoon vegetable oil; 237 milliliters water

Black Cod with Mushrooms and Sansho Pepper

You can never have too many main course recipes, so give Black Cod with Mushrooms and Sansho Pepper a try. This recipe serves 6. One portion of this dish contains approximately 33g of protein, 2g of fat, and a total of 187 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up shallot, enoki mushrooms, water, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes.

Ingredients you will need

Soy Sauce

Shallot

Garlic

Pepper

Mirin

Water

Equipment you will use

Sauce Pan

Let broth stand off heat 10 minutes.

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Broth

Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden.

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Garlic

Cooking Oil

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Frying Pan

Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.

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Mushrooms

Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.

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Mushrooms

Broth

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Sieve

Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Fish

Salt

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.

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Fish

Cooking Oil

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Frying Pan

Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).

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Pepper

Broth

Fish

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Bowl

Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.

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Broth

Equipment

Ingredients

Servings:

1kilograms

black cod fillet with skin 198grams

fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded 3

garlic cloves, thinly sliced, divided 0teaspoons

ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns 6Tbsps

reduced-sodium soy sauce 2Tbsps

mirin (Japanese sweet rice wine)142grams

fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded 6servings

thinly sliced scallion greens 1

shallot, sliced 1teaspoon

vegetable oil 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.