Name: Black Cod with Mushrooms and Sansho Pepper
Cook time: 15 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: 1 cup water; 6 tablespoons reduced-sodium soy sauce; 2 tablespoons mirin (Japanese sweet rice wine); 1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns; 1 shallot, sliced; 3 garlic cloves, thinly sliced, divided; 2 teaspoons vegetable oil; 7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded; 5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded; 6 (6-ounce) pieces black cod fillet with skin; 1 teaspoon vegetable oil; thinly sliced scallion greens

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Black Cod with Mushrooms and Sansho PepperDitte Isager

Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you'll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.

Cooks' note:

Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.

Recipe notes

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