Black Cod Poached in Green Tea Broth

Main Courses

Courtesy of Chef Andrew Brooks. Serves 6


Black Cod Poached in Green Tea Broth


For 1 Batch(es)


  • 6 black cod fillets, 4-6 oz.
  • 4 ounces tamari, divided
  • 28 ounces water
  • 1 cup(s) bonito flakes
  • 6 bags of green tea
  • 6 kaffir lime leaves
  • Napa cabbage
  • 2 ounces chopped fresh cilantro
  • 2 ounces thinly sliced scallions

Black Cod Poached in Green Tea Broth Directions

  1. Heat the oven to 450°. Rub 1 tablespoon of the tamari into each piece of cod and set aside.
  2. In a pan, bring the water to a boil then turn off the heat. Add the bonito flakes, tea, lime leaves and the remaining tamari.
  3. Infuse for 3 minutes, then strain the broth into a clean baking dish—discarding the solids.
  4. Put the cod into the warm broth, place in the oven and bake for 8 to 10 minutes per each inch of thickness.
  5. Serve the fish hot over steamed Napa cabbage or any steamed green vegetable and top with the cilantro and scallions.

Recipe notes

The Napa cabbage can be substituted with any steamed green vegetable of your choice.