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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.


  • 8 2-ounce pieces black cod fillet

  • 2 tablespoons minced ginger

  • 4 cloves minced garlic

  • 1 pound maitake mushrooms, chopped

  • 1/2 pound Andouille sausage, removed from casing

  • 2 cups sake

  • 2 pound Manilla clams

  • 2 tablespoons soy sauce to taste

  • 2 kumquats, thin sliced

  • 4 scallions, green and white parts thin sliced


  • 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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