Black Cod With Mushrooms And Sansho Pepper

Image of Black Cod With Mushrooms And Sansho Pepper, Gourmet Magazine
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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 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
  • 5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded

For fish

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

Description

This Dish Combines A Number Of Sensations: A Buttery Fish And A Broth Of Such Depth You’ll Never Believe It Was Simmered For Five Minutes.

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