Shirley Cheng
The Culinary Institute of America

Braised Black Cod Skin and Tail Served with Napa Cabbage

After serving one of my favorite Indian dishes, Battered Black Cod, I find that there is always some leftover fish skin and tails. Despite having wonderful flavor and rich in omega-3 fatty acids, these pieces get passed over by the finicky college students who make up most of my consumers. However, in many Asian countries, fish skin and tails are highly regarded for their exquisite flavor and are incorporated into many mouth-watering appetizers. As an example of this, I have created this simple recipe to make a delicious stew that is brimming with flavor.


12 cloves garlic
10 ea. scallion
1/2 inch ginger, sliced
8ea. dried Chinese chilies, whole

2lb fish skin and tail

1/4 cup Kikkoman soy sauce
1/4 cup Sake
1/2 cup Mirin
2 tbsp sugar
1/2 cup Japanese rice finegar
1/2 cup spring water
1/2lb Napa cabbage heart


*Note: do not stir during cooking