Black Cod with Mushrooms and Sansho Pepper

Black Cod with Mushrooms and Sansho Pepper
Photo by Ditte Isager


  • 1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo") or 1 teaspoon whole Sichuan peppercorns
  • 5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms)
  • scallion greens
  • 7 ounces fresh enoki mushrooms
  • 1 teaspoon vegetable oil
  • 1 shallot
  • 1 cup water
  • + 5 more ingredients
    • 6 (6-ounce) pieces black cod fillet with skin
    • 2 teaspoons vegetable oil
    • 3 garlic cloves
    • 6 tablespoons reduced-sodium soy sauce
    • 2 tablespoons mirin (Japanese sweet rice wine)

Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes. Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mu...

View full recipe at Epicurious


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