Teriyaki Marinade and Glaze:
4 tbsp. soy sauce
4 tbsp. mirin
2 tbsp. Sake
1/2 cup water
1 1/2 Tbsp. brown sugar
1/4 tsp. black pepper
2 cloves garlic, minced or grated
2 tsp. cornstarch mixed with 2 tbsp. water (cornstarch slurry)
1 lb. Black cod fillets, skinned and cut into 4 pcs.
2 scallions, sliced on the bias
Toasted white sesame seeds
1. Combine the teriyaki marinade ingredients together in a small bowl.
2. Place the cod fillets in a single layer in a shallow baking dish; pour about 1/4 - 1/3 of the teriyaki marinade over the fillets. Cover with plastic wrap and place in the frig. After 15 minutes, turn the cod fillets over to marinate the other side; cover and refrigerate another 15 minutes (for a total of 30 minutes).
3. Heat 2-3 tsp. of vegetable oil over medium high heat in a large saute pan. Add the cod fillets in a single layer and sear for about 2 minutes, uncovered (reserve the marinade). When the cod pieces starts to brown lightly on the bottom, very carefully turn the them over with a spatula (the fillets are very delicate and prone to breaking apart). Sear another 2 minutes until the cod is cooked through. Remove to serving plates.
4. In the same pan, add the reserved marinade to the pan, along with the remaining teriyaki sauce. Bring to a boil over medium high heat and cook for about 10-15 seconds. Stir in the cornstarch slurry and cook another 10-15 seconds until the sauce has thickened slightly. Remove from heat and pour the teriyaki glaze in a bowl.
5. Drizzle some of the teriyaki glaze over the fish and garnish with sliced scallions and sesame seeds. Serve with extra glaze on the side (in case anyone wants more), steamed white rice, and your veggies of choice. A saute of Julienned Italian Marconi peppers (we grow these in the garden and they're super prolific - you can sub with green bell peppers), carrots and garlic in olive oil works well with this dish.