Steamed Black Cod with Bacon Dashi

Directions

For the fish

1. In a lined bamboo steamer, lay down half the scallions, garlic and ginger.
2. Slay the fish on top and cover with remaining scallions, garlic and ginger.
3. Steam fish over simmering water for 10 – 12 minutes depending upon the thickness of your fish.

For the bacon dashi

1. Kin konbu under running water. 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.
2. Discard konbu and add the bacon. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 30 minutes.
3. Remove bacon and transfer to an airtight container. Chill overnight to allow the fat to separate and harden on top.
4. Remove fat and season with mirin, sake and soy sauce.

For the ginger oil

1. Allow ginger slices to dry out overnight.
2. In a saucepan combine ginger and olive oil. Simmer gently for 2 hours.
3. Strain before serving.