Black Cod with Mushrooms and Sansho Pepper

Black Cod with Mushrooms and Sansho Pepper

yield: Makes 6 servings

active time: 15 min

total time: 30 min

Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you'll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.
Ingredients

For Broth:

  • 1 cup water
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
  • 1 shallot, sliced
  • 3 garlic cloves, thinly sliced, divided
  • 2 teaspoons vegetable oil
  • 7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
  • 5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded

For Fish:

  • 6 (6-ounce) pieces black cod fillet with skin
  • 1 teaspoon vegetable oil

Garnish:

  • thinly sliced scallion greens
  • Make broth:
    Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
  • Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
  • Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
  • Sauté fish:
    Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
  • Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
  • Cooks' note: Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.
  •  

from epicurious.com