Black Cod With Mushrooms And Sansho Pepper

• 1 cup water
• 6 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1/8 teaspoon ground
• pepper (sometimes labeled "
• "), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
• 1 shallot, sliced
• 3 garlic cloves, thinly sliced, divided
• 2 teaspoons vegetable oil
• 7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
• 5 ounces fresh
• mushrooms (sometimes called beech mushrooms), spongy base discarded
• 6 (6-ounce) pieces black cod fillet with skin
• 1 teaspoon vegetable oil
• thinly sliced scallion greens

1. Bring water, soy sauce, mirin,
2. pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
3. Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
4. Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
5. Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then saute fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
6. Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more
7. pepper (if using).

water, soy sauce, rice wine, ground, pepper, sprinkling, shallot, garlic, vegetable oil, enoki mushrooms, fresh, mushrooms, black cod fillet, vegetable oil, scallion greens

Taken from www.epicurious.com/recipes/food/views/black-cod-with-mushrooms-and-sansho-pepper-242295 (may not work)