This black cod "kabayaki" recipe comes to us from our friend the Sardinfluencer Harrison Weinfeld. Harrison notes the following:
"Whenever I’m at an izakaya restaurant, one of my go-to dishes is always the eel kabayaki, that fatty, skin-on fillet of unagi or anago, broiled under high heat and glazed with a sweet and tacky sauce, bursting with umami. Kabayaki is surprisingly simple to make and usually is comprised of just a handful of simple ingredients. What’s more, the meat (and fatty skin) of a black cod tail fillet is a perfect swap for eel, and in certain respects, I actually enjoy it more. Here’s a recipe that’s so fast and simple you can quite literally make it from start to finish on your lunch break."
INGREDIENTS
· 2 pieces black cod tail fillets (thawed under refrigeration)
· ¼ cup soy sauce
· ¼ cup mirin
· ¼ cup white sugar
· 2 tsp corn starch + tsp water
· 1 cup short grain or sushi rice (I like Nishiki brand)
· 2 scallions (green part, slices thin on bias)
· ½ tsp neutral oil
1. Wash and rinse the rice under cold water three times and cook to package directions.
2. While rice is working, place the soy sauce, mirin, and sugar into a small sauce pot and bring to a low boil, dissolving the sugar. Lower the heat to a simmer and cook for about 3 minutes, swirling occasionally, until the sauce begins to reduce. Make a slurry with the cornstarch and water and stir into the sauce, bringing to a low boil. Swirl around a few times and remove the pot from the heat. Set to the side to cool slightly. After a few minutes it should be thick and syrupy. If it isn’t, put it back on the heat for a few more minutes to reduce slightly, swirling as you go.
3. Dry the fish and season lightly with kosher salt on both sides. Set your oven to a high broil and arrange the top rack about 6-8 inches below the broiler.
4. Lay aluminum foil on a sheet pan and brush with neutral oil. Lay the fish on top of the foil and brush the fish generously with the kabayaki sauce. Put the pan in the oven under the broiler and broil the fish for 4 minutes. Remove and brush the fish with more sauce. Place it back in the oven and broil for a final 2 minutes. Remove the pan and let cool slightly on the counter.
5. When the rice is done, fluff with a fork or spoon and split between two shallow bowls. Us a fish spatula to gently plate the fish on top and arrange the scallions to the side to your liking. Brush the fish generously with more kabayaki sauce.
Serve immediately.
Serves 2-4
