All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gindara no kareejoyu-ni / black cod simmered in curry soy sauce broth

A mellow and mild black cod dish accentuated by aromatic curry and soy sauce broth. Semi-steamed cauliflower adds a gentle, sweet note.


1-2 fillets black cod (200 g in photo)
1/4 cauliflower
1 tbsp flour
1 tsp curry powder
1/4 tsp turmeric

For curry soy sauce broth
100 cc water
1 tbsp sake
1 tbsp mirin
2 tbsp soy sauce
1/2 tsp curry powder


Skin black cod, if necessary.
Cut into 3-4 cm cubes.

In a tray, mix flour, curry powder and turmeric, and coat black cod.


In a small shallow pan, put all ingredients for broth, and bring to boil.

Put black cod, place a drop cover (parchment paper here) directly on the fish, and simmer on medium low heat for 7-8 minutes. 

If there is too much liquid, remove cover and reduce somewhat.


In the meantime, divide cauliflower into 4-5 cm pieces.

Place in a pot with a fitting lid, add a small amount of water (1 cm high is enough), cover, and steam until desired softness. 


Put cauliflower (do not put cooking liquid) on a plate, and top with black cod and sauce.

  • Turmeric is optional. I add it to soften the harsh note in the aroma and taste of curry powder. I use curry powder from  an Indian grocery store, which has stronger aroma than curry powder used in Chinese and Japanese dishes. Extra turmeric seems to make the Indian curry powder a bit more like those used in the Far East.
  • Cauliflower cooked until it almost crumbles is the perfect companion for this black cod dish.
  • Boiling cauliflower should be avoided, as it would make the vegetable soggy.
  • Cabbage and other mildly sweet vegetables are also good companions for this black cod dish.

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