Black Cod on Pork Stock Braised Quinoa and Sweet Peas with Bacon Dashi

Black Cod on Pork Stock Braised Quinoa and Sweet Peas with Bacon Dashi
  • Serves 4
  • 1 hour
  • Medium


Bacon Dashi
  • 3 cup(s) water
  • 5 piece(s) kombu seaweed sheets
  • 2 piece(s) strips applewood smoked bacon
  • 1 piece(s) dry galangal ginger or 1" fresh
  • 2 tablespoon(s) mirin, to taste
  • 1 tablespoon(s) low sodium soy sauce, to taste
Red Quinoa Ingredients
  • 2 cup(s) of homemade pork or chicken stock
  • 1 cup(s) red quinoa
  • 1 piece(s) 10 ounce bag of frozen sweet peas
Black Cod Ingredients
  • 4 piece(s) 6 ounce black cod fillets, skin on
  • 1 tablespoon(s) olive oil
  • Sea salt
  • White pepper
  • Corn starch for dusting on skin


Bacon Dashi
  1. Prepare dashi with enough time (approximately 15 minutes) to clarify before using in your dish.
  2. In a saucepan, bring the water to 140°F and add the kombu and galangal ginger. Steep for 20 minutes. Discard the kombu or reserve for another use. Add the bacon, keeping the temperature low for 20 more minutes. Discard the bacon and ginger.
  3. Season the dashi with mirin and soy sauce. Pour the sauce into a covered container and refrigerate for 15 minutes. When ready to use for poaching and serving, skim off the top layer of fat to clarify the dashi.
Red Quinoa Ingredients
  1. In a saucepan bring 2 cups of homemade pork or chicken stock to a boil, then add 1 cup red quinoa. Return to a boil, cover, and reduce to a simmer for 12 minutes till done.
  2. Stir in the blanched sweet green peas and season with garlic powder and black pepper to season.
Black Cod Ingredients
  1. Heat the dashi in a shallow sauce pan enough to poach the fillets.
  2. Season the skin side only with sea salt and pepper from high above. Smack on corn starch to the skin only
  3. Heat olive oil in a pan on medium high. Sear the skin side only till golden brown about 2 to 3 minutes. You should see the sides of the white flesh start to turn whiter.
  4. Gently flip the fillets into a shallow sauce pan with the bacon dashi broth. Careful to only submerge the fillets 1/4 way up the flesh side. Fisnish steeping and poaching for another 3 minutes or so depending on the thickness of the fish.
  5. Ready to plate: In the center of a well centered, high rimmed plate or large shallow bowl, using a ring mold in the center, spoon on the quinoa and pea mixture. Place the fish skin side up on top of the quinoa and pour a small amount of the dashi at the bottom of the plate. If difficult to carry to the table, place the dashi in side servers and pour at the table.

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