Seared Black Cod With Sake-Wasabi Sauce

Seared Black Cod with Sake-Wasabi Sauce


If you are struggling to locate some of the ingredients you can substitute dry sherry for sake, and horseradish sauce for wasabi paste. 


  • 2 black cod steaks
  • 2 tsp soy sauce
  • 1 tbsp sake
  • 1 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp wasabi paste
  • 1 tsp sesame oil
  • 2 spring onions, sliced
  • Boiled rice


  1. To make the sauce, mix the soy sauce, sake, lime juice, honey and wasabi paste together in a small bowl. Whisk until the wasabi is completely dissolved. This can be done a day in advance and refrigerated.
  2. When ready to start cooking, place the sake sauce in a small saucepan and heat gently over a low heat. Do not allow the sauce to boil.
  3. Meanwhile, rinse the black cod steaks and pat dry. Heat the sesame oil in a large non-stick pan. Aim for medium-hot. Add the fish skin side down for about 5 minutes. Turn and cook for a further 3 minutes. Set aside in a warm place to rest for 5 minutes
  4. To serve: spoon about 4 tablespoons of the heated sauce onto each warmed plate. Place a serving of rice in a mound on top of the sauce, then place the black cod on top. Garnish with chopped spring onions and serve immediately.
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