Chef Fraser MacLeod,
529 Wellington
This sweet, salty, slightly spiced butter sauce is a perfect match for any whitefish.
Ingredients
Sauce
1 garlic clove, peeled and chopped
1/4 Tbsp fresh ginger, peeled and chopped
1 Tbsp sesame oil
2 Tbsp mirin (sweet cooking oil)
2 Tbsp dark soy sauce
1/4 Tbsp fresh cilantro, chopped
1 tsp garlic chilli sauce (optional)
1 Tbsp cold unsalted butter, diced
Fish
4 Black cod filets4 tsp Garlic butter
Sea salt and freshly ground black pepper to taste
Method
Sauce
- In a mixing bowl or a sealed jar with a tight lid, mix all ingredients except the butter and stir or shake well.
- Warm sauce in a small pot or pan (try not to boil) and slowly add very cold diced butter (it will thicken quickly). Remove from heat and pour over fish, meat, or vegetables.
Fish
- Heat a heavy bottomed frying pan on medium heat and add a small bit of canola oil (pan is too hot if oil smokes). Remove from heat.
- Preheat oven to 400 F.
- Season black cod with a fresh sea salt and pepper. Place the cod meat side down into hot frying pan and return to medium heat.
- While frying move the fish immediately to prevent sticking. After 1 to 2 minutes lift fish and check if the meat has browned to a chocolate colour. If so, flip fish carefully.
5. Put a small amount of garlic butter on top of the cod and cook in preheated oven for 5 minutes, until inside is opaque. Remove from oven and cover with a lid.
To Serve
Place on a warm dinner plate and pour warm miring sauce over top. Serve immediately, garnished with fresh lemons and green onions.
Yield 4 servings
