Monday, April 19, 2010
Now I know that some of you readers, like Amber, fear the fish. And sure, fish can be intimidating, and if you've ever had a run-in with bad fish...well, let's just say that it's hard to get your Fish Mojo back after that.
But this recipe is light, healthy and easy. And, despite the short ingredient list, really flavorful!
Delicate fish like cod and halibut really thrive under Asian seasonings. The fish becomes a blank canvas for the heady flavors of ginger, sesame and hoisin. Served with some steamed rice and a vegetable, this is a dish light enough for Spring palates, but flavorful enough to satisfy.
Alaskan Black Cod with Hoisin and Ginger Sauces*
from Bon Appetit Magazine
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce
2 1/4 teaspoons hot chili paste (such as sambal oelek)
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
steamed vegetable of your choice
Whisk first 6 ingredients in a small bowl.
Preheat oven to 450. Stir hoisin and chili paste together 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 the fillets. Transfer to oven and bake until fish is just opaque in the center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with rice.
* A few notes from me: I couldn't find Alaskan cod, but if you can, I encourage you to use it. If you can't find cod, another sustainable fish such as halibut can be used. Also, this dish is fairly salty due to the soy and hoisin. I used a lower-sodium soy sauce and found it plenty salty. We liked it with a crisp white wine, like Pinot Grigio.