Sunday, May 28, 2017

Landon's Sake Shoyu Halibut

Wendell bought some halibut the other day and planned to use Honolulu Aunty's daughter's favorite black cod recipe to make it. You can find the recipe here

He was busy with a project as dinnertime approached so Landon took over the job.

I liked it a lot, although I ate more tofu than fish (actually not much of a fish-eater here). Wendell said cod woulda worked out better, especially since the recipe was designed for it. Still the taste was oishiiiii to me.  

Thanks Aunty!


Morimoto’s Black Cod with Sake, Soy Sauce and Sugar


  • 1 1/2 cups (12 fl. oz./375 ml) dashi (dried fish and kelp stock), kombu dashi (kelp stock) or water
  • 1/2 cup (4 fl. oz./125 ml) sake
  • 1/2 cup (4 fl. oz./125 ml) mirin
  • 1/4 cup plus 2 Tbs. Japanese soy sauce
  • 1 Tbs. sugar
  • 4 coins peeled ginger, each about 1/4 inch (6 mm) thick
  • 4 skin-on black cod fillets, each about 4 oz. (125 g)
  • 1/4 lb. (125 g) drained medium-firm tofu, cut into 4 equal pieces


1. In a fry pan or Dutch oven over high heat, combine the dashi, sake, mirin, soy sauce, sugar and ginger and bring to a boil. Add the fish to the pan, skin side up, in a single layer and cover with a piece of foil crimped into a round about 2 inches (5 cm) smaller in diameter than the pan. Reduce the heat to a simmer and cook for 12 minutes. The fish will be fully cooked after about 8 minutes; the longer cooking time is meant to infuse the fish with the flavor of the cooking liquid.

2. Remove the foil, transfer the fish to a plate and increase the heat to bring the liquid to a boil. Add the tofu to the pan and cook, turning once, until the liquid reduces slightly and its flavor intensifies, 8 to 10 minutes.

3. Return the fish to the pan and continue cooking, basting constantly with a spoon, for 1 to 2 minutes.

4. Serve immediately in shallow bowls with some of the cooking liquid. Or, even better, remove from the heat, cover with the crimped foil and let the fish sit for 10 to 15 minutes, so the fish absorbs even more flavor from the sauce. Serves 4.


K and S said...

sounds good!

Honolulu Aunty said...

good looking cooking!

Chet Colson said...

Interesting, tofu with the halibut. Kind of similar to chinese style shoyu fish. Steam the fish, add hot oil, shoyu and chopped onions. Simple.

Susan said...

I love these type of recipes!

jalna said...

Interesting recipe yah, Kat.

Thanks Aunty.

I don't think I ever had fish with tofu before, Chet.

Me too, Susan.

Mark Shelby said...

Very nice. I've learned I only like fresh fish. Not frozen fish. I wish when I was younger I would have headed down to Black Point and gone spear fishing or fishing off the rocks. I could have brought home a great free meal for my family every day!

jalna said...

Mark, my son has been putting fish on our table from when he was really young. It's his favorite pastime.