In this simple recipe, sablefish (black cod) is marinated and glazed with a sweet, sticky soy sauce called tare, which is the basis for teriyaki sauce. Good-quality, store-bought teriyaki sauce is fine here, but once you taste this homemade version, there’s no going back. Make a double or triple batch to keep on hand as it can be refrigerated for months. See the Pro Tips below for ingredient substitutions.
INGREDIENTS
½ cup gluten-free soy sauce or tamari
½ cup mirin
¼ cup sake
¼ cup light or dark brown sugar
1 large garlic clove, peeled and smashed
2 quarter-sized slices peeled fresh ginger
4 (6-ounce) sablefish (black cod) fillets, pin bones removed Available In Our Premium Subscription Box
2 tablespoons neutral oil, such as canola or grapeseed
1 teaspoon toasted sesame oil
10 ounces baby spinach
Salt
Steamed rice, for serving
2 small scallions, white and green parts, thinly sliced, for garnish
Toasted sesame seeds, for garnish
DIRECTIONS
Make the Tare Sauce
In a small saucepan over high heat, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and the mixture lightly coats the back of a spoon, about 10 minutes. Discard the garlic and ginger. You should have 1 cup tare sauce. Transfer all but ¼ cup of the sauce to a wide bowl and let cool completely.
Marinate the Sablefish
Add the sablefish to the bowl with the cooled marinade and let sit at room temperature for 30 minutes or refrigerate for 1 hour or up to overnight, turning occasionally.
Cook the Sablefish
Preheat the oven to 400˚F and line a small baking sheet with foil or parchment paper. Remove the sablefish from the marinade, shaking off the excess. Discard the marinade or boil it for 5 minutes and refrigerate for another use. In a large, well-seasoned cast iron or nonstick skillet, heat 1 tablespoon of neutral oil over medium-high heat until shimmering. Add the sablefish, skin-side up, and cook for 2 minutes without moving it, until lightly browned. Carefully flip the fish onto the prepared baking sheet, skin side down. Transfer the baking sheet to the oven and bake until the fish is cooked through and easily flakes, 7 to 10 minutes, depending on the thickness of the fillet.
Sauté the Spinach
Meanwhile, wipe out the skillet and heat the sesame oil and remaining 1 tablespoon of neutral oil over medium-high heat until shimmering. Add the spinach, in handfuls if necessary, waiting until slightly wilted before adding more, and cook just until all of the spinach is wilted. Season with salt and drain in a fine-meshed sieve if desired.
Finish and Serve
Transfer the sablefish to plates along with the spinach, dividing evenly between the plates. Drizzle the sablefish with the remaining reserved ¼ cup tare sauce. Garnish with the scallions and toasted sesame seeds and serve.
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Pro Tips
Pair it Up
Pour a glass of crisp, semi-dry sauvignon blanc to balance the sweetness of the tare sauce. Or serve chilled sake to keep with the theme.
Ingredient Subs
Substitute dry white vermouth, dry sherry, or Chinese cooking wine for the sake. Substitute equal parts dry sherry and light brown sugar or honey for the mirin.
