Ingredients

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

Description

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...

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