Super simple and super good. I’ve been making this dish in different kinds of donabe and the dish is always a great success. It’s a sizzling dish of generous amount of garlic etc. and oyster sauce marinated black cod, finished in the oven. Minimum effort is required to execute the dish, so it’s a perfect dish to cook for your guests at a dinner party. And everybody loves it!
The tagine-style donabe , Fukkura-san, with its flat skillet bottom, cooks the ingredients most effectively. Or, you can also use other kinds of donabe (dry-heating capable is preferred), too. For a small serving, I also like to use my compact one-handle donabe , Izakaya Nabe. Happy Donabe Life!
Servings3 - 4
- 1 1/4 lbs (600 g) black cod filet or your choice of fish, cut into 2” (5 cm) wide or so
1 teaspoon sea salt
- 2 1/2 tablespoons oyster sauce
- 1/2 tablespoons Ayu Fish Sauce or Asian fish sauce (such as nampula)
- 2 tablespoons sake
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic
- 2 green onions, cut 1” (2.5 cm) long crosswise
- 1 shallot, quartered
- 6 oz (180 g) oyster mushrooms
- 1 medium carrot, thinly-sliced at an angle
- 1 tablespoon sesame oil
- A pinch thinly-sliced dry chili
- Chopped cilantro
- Sprinkle both sides of the fish with the sea salt and let rest for 20 – 30 minutes. Pat dry well. Transfer to a resealable bag or a bowl.
- Mix the oyster sauce, fish sauce and sake well and pour over the dish. Let the fish marinade for 30 minutes.
- Combine the olive oil, garlic, green onion and shallot in the donabe and set over medium heat. Sauté for a few minutes or until aromatic.
- Add the fish (with the marinade), followed by the mushrooms and carrot. Drizzle the sesame oil. Transfer to a 460F (230F)-degree oven and cook for 12 – 15 minutes.
- Sprinkle the chili and some cilantro on top and serve at a table.