Seafood recipes-Teriyaki Butter Sauced Black Cod


Teriyaki sauce can be arranged in many ways. This time I combine with brown butter! I love having white meat fish with this aromatic butter sauce.. Slightly burned butter gives significant depth to the flavor. Speaking of browning, soy sauce also can be also put through this kind of cooking process. Lightly burned soy sauce can show you another character of Japanese tradition cuisine such as savory snack called “Sho-yu Senbei”
With this specially blended buttery flavor Teriyaki sauce, you can enjoy super tasteful fish steak!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 slice Black Cod
Salt & Black pepper to taste
1 tbs All purpose flour
15g Butter
2 tbs Sake
1 tbs Mirin
1 tbs Soy sauce
2 tsp Dijon mustard
1 stalk Cilantro
2 Cherry tomatoes

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
Cut black cod into half or whatever the size that’s easy to take care..
Sprinkle salt and black pepper to taste.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can go with any kinds of fish. Salmon, Sole, Halibut, and so on..Pick your favorite fish!

2-
2. Dredge the black cod with all purpose flour evenly and shake off the excess.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وFish will start dehydrating as soon as seasoned and covered with flour. Resting them for too long can cause soggy surface. Make sure you have a fry pan ready to cook immediately.

2-
3. Heat up an oiled fry pan over medium heat.

2-
4. Place the black cod, sauté them until golden brown.

2-
5. Flip the fish and continue on cooking until thoroughly cooked. Cover the fry pan and use low heat if you’re dealing with very thick flesh.

2-
6. Add halved cherry tomatoes into the space in the pan. Sprinkle salt & pepper over the tomatoes.

2-
7. Remove the fish and tomatoes and keep them warm.

2-
8. Wipe off the excess oil on the pan.

2-
9. Add butter let it melt over medium low heat. Continue heating until butter noisette(brown butter)
『MASA’s Cooking Tips』
(•̀ㅂ•́)وBrowning butter can give tremendous aroma to your sauce!

2-
10. As soon as the butter turning into brown, shut off the stove. Add soy sauce.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وBrowning soy sauce also commonly used in Japanese dishes.

2-
11. You may find the sauce is all separated between oil and soy sauce…

2-
12. Don’t worry! you can now add sake and mirin.

2-
13. Turn on low heat, jiggle the pan so the liquid can get mixed.
As soon as it gets emulsifying, you can shut off the heat.

2-
14. To give a little kick to the flavor, you can add dijon mustard.

2-
15. For the freshness, you can add chopped cilantro.

2-
16. If it gets too thick, you can add some water and reheat it.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وMake sure not to overheat the sauce. Otherwise, it gets separated again…


Now you can decorate the fish and tomatoes on a plate and sauce it!

Copyright © MASA’s Cooking- All Rights Reserved.

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