Ingredients
1-1&1/2 black cod fillets
1/4 cup sake
1/4 cup rice vinegar
1/4 cups neutral oil
2 tablespoons soy sauce
1 tablespoon ginger
garnish dark sesame oil
3 green onions
1 tablespoon toasted sesame seed
Preparation
In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.
Lay each fillet in the pan. Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet. Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.
Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets.
Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce. Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds.
