Alaskan Black Cod with Hoisin and Ginger Sauces

Name: Alaskan Black Cod with Hoisin and Ginger Sauces
Yield: 4 servings
Ingredients: 1 1/2 cup soy sauce; 1 1/4 cup unseasoned rice vinegar; 1 1 1/2 tablespoons minced peeled fresh ginger; 1 1 1/2 tablespoons chopped green onions; 1 1 tablespoon honey; 1 1 large garlic clove, minced; 1 1/4 cup hoisin sauce*; 1 2 1/4 teaspoons hot chili paste (such as sambal oelek)*; 1 1 tablespoon vegetable oil; 1 4 7-ounce Alaskan black cod fillets; 1 Steamed rice

From the kitchen of Carly

Buttery Alaskan black cod gets a double hit of Asian flavor: a spicy hoisin glaze baked right onto the fish, then finished with a bright ginger and soy sauce that pools around each fillet. Restaurant-quality in thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup soy sauce
11/4 cup unseasoned rice vinegar
11 1/2 tablespoons minced peeled fresh ginger
11 1/2 tablespoons chopped green onions
11 tablespoon honey
11 large garlic clove, minced
11/4 cup hoisin sauce*
12 1/4 teaspoons hot chili paste (such as sambal oelek)*
11 tablespoon vegetable oil
14 7-ounce Alaskan black cod fillets
1Steamed rice

Instructions

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.
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.
Available in the Asian foods section of many supermarkets and at Asian markets.