Wednesday, February 03, 2010

Black Cod with Hoisin and Ginger Sauces

Here's another two-fer. The fish and sauce are wonderful together. But the glazed fish can stand alone. And the ginger sauce would be a delicious dipping sauce for homemade (or even store-bought) dumplings.

Black Cod with Hoisin and Ginger Sauces
Makes 4 servings.
From Bon Appetit.

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 (or other firm, but flaky fish. I used halibut.)

Whisk first 6 ingredients in small bowl.

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.

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