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
- 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.
- 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.
- 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
- 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.