Steamed Black Cod with Bacon Dashi
Here's a great recipe from Home Cook; David LaForce. This is his idea of comfort food which he defines as "nourishing and healing." The dish takes the alluring idea of smoky, umami rich bacon and makes it light and healthy.
Steamed Black Cod with Bacon Dashi
Servings: 4
Author: David LaForce
Ingredients
For the fish
- 4 (6 oz) Popsie Black Cod (Sablefish) portions
- 12 Scallions
- 12 Garlic Cloves, crushed
- 2” piece of Ginger, sliced
For the bacon dashi
- 2 (3”x6” pieces) Konbu
- ½ lb Smoky Bacon
- 2 tbsps Mirin
- 2 tbsps Sake
- 2 tbsps Soy Sauce
For the ginger oil
- 1 cup Fresh Ginger, thinly sliced
- 1 1/2 cups Olive Oil
Directions
For the Sablefish (Black Cod)
- In a lined bamboo steamer, lay down half the scallions, garlic and ginger.
- Slay the fish on top and cover with remaining scallions, garlic and ginger.
- Steam fish over simmering water for 10 – 12 minutes depending upon the thickness of your fish.
For the bacon dashi
- In a medium saucepan, add konbu along with 8 cups of water and bring to a simmer over medium heat. Turn off the heat and let stand 10 minutes.
- Discard konbu and add the bacon. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 30 minutes.
- Remove bacon and transfer to an airtight container. Chill overnight to allow the fat to separate and harden on top.
- Remove fat and season with mirin, sake and soy sauce.
For the ginger oil
- Allow ginger slices to dry out overnight.
- In a saucepan combine ginger and olive oil. Simmer gently for 2 hours.
- Strain before serving.
Recipe Note
Note: Give yourself plenty of time for this recipe.