Spicy Braised Black Cod Recipe
Make Spicy Braised Black Cod Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Black Cod and Marinade
Braising Liquid and Aromatics
Finishing and Garnishes
Method
Black Cod and Marinade
- 1
Prepare fish
Pat the black cod fillets dry with paper towels. Lightly score the skin in two or three shallow diagonal cuts (do not cut into the flesh). Season both sides with kosher salt and black pepper and set on a plate.
- 2
Make marinade
In a medium bowl whisk together soy sauce, mirin, sake, light brown sugar, gochujang, sambal oelek, grated ginger, minced garlic, sesame oil, and neutral oil until sugar dissolves and the paste is incorporated into a smooth sauce.
- 3
Marinate
Place fillets skin-side down in a shallow dish or zip-top bag. Pour 3/4 of the marinade over the fish, rubbing it into the scores and flesh. Reserve the remaining marinade for later. Marinate in the refrigerator for 30–45 minutes (up to 1 hour). Remove from fridge 15 minutes before cooking to come closer to room temperature.
Braising Liquid and Aromatics
- 4
Prepare aromatics and braising liquid
While the fish marinates, combine chicken or fish stock, water, rice vinegar, sliced shallot, sliced white/light-green scallions, and dried red chili flakes (if using) in a measuring cup or small bowl and stir to combine. Add the reserved 1/4 marinade to this mixture and stir well; set aside.
- 5
Sear the fish
Heat a large oven-safe skillet (cast-iron or heavy stainless) over medium-high heat until hot. Add 1 tsp neutral oil and swirl. Place fillets skin-side down and press gently for 10–15 seconds to ensure skin contacts the pan. Sear without moving for 2–3 minutes, until skin is crisp and golden brown. Flip carefully and sear the flesh side for 30–45 seconds—do not overcook; you only want a light color on the flesh side.
- 6
Add braising liquid
Pour the prepared braising liquid around the fillets (not directly over the skin) so it comes about halfway up the sides of the fillets. Bring the liquid to a gentle simmer over medium heat.
- 7
Braise gently
Lower the heat to medium-low, cover the skillet with a lid or foil, and braise gently for 6–8 minutes, depending on thickness (internal temperature should reach about 125–130°F / 52–54°C for tender, slightly translucent center). If your fillets are thicker than 1" add 2–3 more minutes. Spoon some braising liquid over the tops once during cooking to keep them moist.
Finishing and Garnishes
- 8
Finish sauce and glaze
Remove the skillet from heat and transfer fillets to a warm plate. Place the skillet back on low heat. Whisk in the cold butter pieces, one at a time, swirling the pan to emulsify and slightly thicken the braising liquid into a glossy glaze. Taste and adjust seasoning with a small pinch of salt or 1/2 tsp sugar if needed.
- 9
Serve
Spoon the hot glaze and aromatics over the fillets. Sprinkle toasted sesame seeds and sliced green scallions over the fish. Add a lime wedge or a sliver of bruised lemongrass on the side for brightness. Serve immediately with steamed rice or sautéed greens.
- 10
Notes
All components used in the marinade and braising liquid are accounted for in these steps: reserved marinade is added to the braising liquid; aromatics cook in the braising liquid; finishing butter enriches and glazes the sauce. Adjust spiciness by varying gochujang and sambal amounts; for milder heat, omit sambal and reduce gochujang to 1 tbs.