Pan Simmered Pacific Black Cod

Ingredients

• 1 to 1 1/2 pounds skinless black cod fillets
• 1/4 cup sake
• 1/4 cup rice vinegar
• 1/4 cup canola, rice bran or other neutral oil
• 2 Tbsp soy sauce
• 1 Tbsp minced fresh ginger
• Dark sesame oil, for garnish
• 3 green onions, thinly sliced on the diagonal, for garnish
• 1 Tbsp toasted sesame seeds, for garnish

Directions

1. In a large sauté pan, stir together the sake, rice vinegar, canola oil, soy sauce and ginger. Set the pan over medium to medium high heat and bring the mixture to a gentle simmer.
2. Place the fillets in the pan. Spoon the sauce over the top of each piece until the fish just starts to separate into flakes, about 30 seconds to 1 minute per fillet.
3. Continue simmering the fish for 3-6 minutes, based on the thickness of the fillets. Use about 3 minutes for a 1/4 inch-thick piece, and as much as 6 minutes for an inch-thick fillet.
4. Carefully transfer the fish to individual plates. If desired, pull out any pin bones with clean needle-nosed pliers or tweezers.
5. Turn up the heat under the sauce and let it bubble hard for 1 minute, stirring the whole time so it reduces slightly.
6. Spoon a tablespoon or more of the sauce over each fillet, and throw away the remaining sauce. Finish each piece with a small drizzle of sesame oil, then add the green onions and toasted sesame seeds. Serve immediately.