Alaskan Black Cod with Hoisin and Ginger Sauces
Succulent Alaskan black cod fillets glazed with a sweet and spicy hoisin sauce, served with a fragrant ginger-soy sauce. This elegant Asian-inspired dish pairs perfectly with steamed rice.
Ingredients
- •½ cup soy sauce
- •¼ cup unseasoned rice vinegar
- •1½ tablespoons fresh ginger
- •1½ tablespoons green onions
- •1 tablespoon honey
- •1 clove garlic
- •¼ cup hoisin sauce
- •2¼ teaspoons hot chili paste
- •1 tablespoon vegetable oil
- •4 fillets Alaskan black cod
- •4 servings steamed rice
Cooking Instructions
- 1.
Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
5 min
- 2.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
15 min
- 3.
Available in the Asian foods section of many supermarkets and at Asian markets.
