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?
Yes.
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.
Pan-Fried Asparagus and Corn on Fridgg.com 11/02/2010 at 11:36pm
[...] I did. And we ate it all up. And then I made it again, to eat with the sake-steamed black cod that I made, except this time I tweaked the recipe just the tiniest bit to add corn, and [...]
Roasted Cherry Tomatoes on Fridgg.com 11/03/2010 at 12:18am
[...] what did I do with them once I roasted them? Well, you saw them as a side with the sake-steamed black cod that I made… and if you peek over at Sushi Day you’ll see a deconstructed cocktail [...]
Sustainable New Year’s Sushi, Anyone? (A contest!) - Sushi Day - Sushiday.com 12/22/2010 at 06:02am
[...] my family to their delicious arctic char, or how about something even more unfamiliar, like black cod? Lucky for me, the guys at I Love Blue Sea have made things really easy for us – they put [...]
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