Sake-steamed black cod with ginger and sesame from Good Fish (Updated and Expanded Edition): 100 Sustainable Seafood Recipes from the Pacific Coast (page 184) by Becky Selengut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on October 16, 2019

    Gemini Fish Market has fresh black cod; the cold snap did my shiso in and I don't want to double my drive so this must be sake-steamed black cod night. Reading the previous note I did double the spinach. I used daikon radish which I suspect is not what the author intended ... but my other thought was black radish so I was behaving myself. Next time I'll start the quick pickle a bit earlier. I liked the sake broth and consider this recipe a keeper.

  • dwsk13 on January 08, 2014

    Can you have enough spinach? Next time I plan to double it.

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