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Sake Broth with Nduja Black Cod

A delicious broth recipe from Dennis Lee who guest appears on Episode 18 of Simply Ming.



  • 1.

    Preheat charcoal grill. Skewer 2 cod fillets on two metal skewers, about an inch apart, to hold fish pieces securely. Repeat with remaining cod. Cook fish skin side down over hot grill for 3 to 4 minutes until skin is charred and crispy. Then turn over and cook another minute or two, until just cooked through.

  • 2.

    Heat saute pan over high heat and add oil to coat bottom. Add ginger, garlic, and maitake mushrooms. Then add the sausage and cook, breaking up the meat with a metal spoon, a minute or two. Add the sake and cook a minute then add clams. Cook just until clams open up, about 6 to 7 minutes. Add soy sauce. Taste for seasoning.

  • 3.

    To plate, spoon clams with sake broth into serving bowls. Place cod on top and garnish with kumquat slices and scallions.


Pairing: Denchu sake

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Sake Broth with Nduja Black Cod.


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