We love black cod, and we love brothy, single-plate dinners topped with chili crisp. This is something we’re going to eat all summer because it is definitively a summer dish. The broth is light and can be done in under 20 minutes. The fish cooks in under 5. It’s a weeknight wonder for when you want it to feel like a weekend!
True to form, our first recipe for Club Big Spoon is pescatarian. But this recipe is pretty adaptable to fit whatever peak summer produce your local farmers are producing. Blistered cherry tomatoes? Green beans? Do it all, and send us a pic! We’re always happy to give you and your crispy creations a shout on our socials.
Ingredients
Serves 2
Dashi
6 cups water
1 piece dried kombu
5-6 dried shiitake mushrooms
Everything else
2x 6oz filets of black cod, or your fish of choice
2 servings soba noodles
1 small summer squash
1 tablespoon mirin
1 tablespoon light soy sauce
Scallions for garnish
Big Spoon Green Gems chili crisp to taste
Steps
Make the dashi. Bring water, kombu, and dried shiitakes to a boil. Simmer for 15 min.
Pat fish filets dry. Season with a small spoonful of Green Gems. Note: scoop from the bottom where all the salt and spices settle. A little goes a long way! If you pull from the top, the crispy garlic scapes and shallots might burn when you sear the fish. Set aside.
Slice your squash into thin rounds. Heat a tablespoon of olive oil (preferably from the jar of Green Gems) and sauté your squash until tender. Remove from pan and set aside.
Remove mushrooms and kombu from the dashi and set aside for another dish. Cook the soba noodles in the dashi according to package directions. When done, use tongs or chopsticks to place the noodles into bowls. Keep the dashi on low heat.
Heat another tablespoon of oil in the same pan. Cook your fish skin side down without moving it for 2 minutes. Carefully check to see if the skin is golden brown. It should release easily if it’s ready.
Flip the fish over and cook for another 2 minutes, or to your desired doneness. Add fish to your bowl of noodles along with the sautéed squash.
Add mirin and soy to the remaining dashi. Ladle over your noodles. Add scallions and whatever amount of Green Gems brings you joy.
