Roy's Hawiian Fusion Recipe for Blackened cod?

Question

Served at roy's in San Diego

Answer 1

Blackened cod

by Colleen Bennett
from Saturday Kitchen

Serves 2



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
For the teriyaki sauce:
105ml/7tbsp kikkoman (light) soy sauce
105ml7tbsp mirin (spirit-based sweetener)
105ml/7tbsp sake wine
110g/7tbsp caster sugar,

For the cod:
cod fillet
2 spring onions, cut into julienne (thin matchsticks)
daikon/mooli, grated
handful of bean sprouts, blanched
6-8 fresh coriander sprigs
2 Chinese cabbage leaves, shredded
cucumber, cut into julienne (approximately 5cm/2in in length)
oil for frying
salt and freshly ground pepper

Note:
If you are cooking more than two pieces, double the quantity for sauce then take the fish out of the pan when they re done and reduce the sauce.



Method
1. For the teriyaki sauce, bring the mirin, soy sauce, sugar and sake to the boil then set aside.
2. Season the cod.
3. Heat a heavy frying pan and add a drop of oil.
4. Once the pan is smoking, add the fish presentation side down.
5. Cook at a high temperature for 2 minutes on presentation side.
6. Pour the teriyaki sauce into the pan.
7. Turn the fish over and reduce the sauce.
8. Cook for another 2 minutes and then reserve the fish and sauce.
9. Heat another pan to a medium high heat.
10. Add all the prepared vegetables and season with salt and pepper.
11. Cook until wilted (about 1 minute).
12. Arrange the wilted vegetables on a plate. Set the cod on the vegetables and drizzle the teriyaki sauce around, and garnish with coriander.

Answer 2

Blackened Cod Recipe

Answer 3

Japanese Misoyaki Butterfish with Sizzling Soy Vinaigrette
From Chef Roy Yamaguchi

Serves 4:

Ingredients:

4-7oz pieces of black cod

1quart misoyaki marinade

16 oz sizzling soy vinaigrette

Misoyaki Marinade:

3 cups sake

3 cups mirin (sweet rice wine)

8 oz Shiro Miso (White Miso)

8 oz white sugar


Sizzling Soy Vinaigrette:

1 red bell pepper, brunoise (very small dice)

1 yellow bell pepper, brunoise

1 green bell pepper, brunoise

1 bunch green onion, fine chopped

1 bunch cilantro, fine chopped

2 oz Daikon root, grated

2 oz Maui onion, grated

1 oz ginger, minced

½ cup peanut oil

1 cup soy sauce

2 oz rice wine vinegar

2 lemons, juice

salt & pepper, to taste


Sizzling soy vinaigrette over fish.

Procedure:

To make the misoyaki marinade, bring sake and mirin to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Whisk in remaining ingredients until well incorporated. Simmer on low heat for 1 hour, stirring occasionally. Allow to cool. Generously marinate black cod in misoyaki marinade for 24 hrs.

To make the sizzling soy vinaigrette, heat the peanut oil in a pan until it reaches smoke point. Place the bell peppers, onions, daikon, and ginger in a mixing bowl. Ladle hot oil over the vegetable mixture in 2 oz increments. Whisk in rice wine vinegar, soy sauce, and lemon juice. Set aside.

In a cast iron pan, sear fish over medium heat until golden brown (about 3 minutes per side). Transfer cooked fish to serving plates. Ladle sizzling sauce over the prepared fish.

Answer 4

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