Tuesday, November 2, 2010

Teriyaki Black Cod welcomes Mom home

So what did Mom make for us while Bryan dined on Stuffed Squash? Our favorite fish, black cod, served teriyaki style, along with sweet purple potatoes, stir-fried asparagus and stir-fried choy sum.

Teriyaki Chicken was one of the first recipes I made Mom teach me back when I was in college, but since then Teriyaki Fish has become a more frequent guest at the dinner table.

Teriyaki Black Cod
3 black cod steaks
2 T. canola oil
2 cloves garlic, chopped
1-inch piece of ginger, peeled and chopped
1/4 c. Chinese cooking wine
1/4 c. soy sauce
1/4 c. water
2 T. sugar

Heat saute pan over medium high heat. Add canola oil and swirl to coat. Add garlic and ginger, and cook for 30 seconds, then add cooking wine and simmer until evaporated. Add soy sauce, water and sugar, then stir until sugar is evaporated and sauce is bubbly. Place cod steaks in pan and cook until heated through, turning a couple of times, about 6-8 minutes. Serve with sauce.

(To make teriyaki anything, the three main ingredients are soy sauce, water and sugar. Play with the measurements to make it the amount of salty/sweet that you like best.)

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