Black Cod with Hoisin and Ginger Sauces

Saucy and sensational black cod.
Saucy and sensational black cod.

Are you salivating yet?

You should be — because “Black Cod with Hoisin and Ginger Sauces” is one of those gifts of a dish.

It’s incredibly easy, made with a succulent fish that’s forgiving should you accidentally overcook it, and amped up with a compelling sauce that’s a whirlwind of ginger, honey, garlic, chili paste, hoisin and soy sauce.

In short, it eats like classic Chinese steamed fish with ginger and green onions — but has a much more powerfully tasting presence.

The recipe is from Henry’s End restaurant in Brooklyn via Epicurious.

I snagged some lovely black cod fillets (also known as sablefish) via Four Star Seafood delivery. Then, all I had to do was stir together the chili paste and hoisin, before spooning it over the fillets that I had seared on the stovetop that finished cooking in the oven on high heat. After all of 5 minutes, the fish was done — flaky and moist. Then, just spoon over a mixture of soy sauce, vinegar, ginger, green onions, honey, and garlic before serving.

Even if you goof, and accidentally mix everything together and spoon it over the fish before it goes into the oven — which I admittedly did the first time I made this — the dish will still come out great.

It tastes powerful and complex, but is a cinch to make in no time flat.
It tastes so savory and complex, but is a cinch to make in no time flat.

Serve with steamed rice and some sauteed Asian greens, and you’re good to go.

Get to know black cod, an irresistibly rich, buttery tasting fish.
Get to know black cod, an irresistibly rich, buttery tasting fish.

Black Cod with Hoisin and Ginger Sauces

(Serves 4)

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 rice

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 degrees. 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 the center, about 5 minutes. Place 1 fillet in each of 4 hallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

From Henry’s End restaurant via Epicurious

More Fabulous Asian-Style Fish Recipes to Try: Broiled Fish with Lemon Curry Butter

And: Broiled Sesame Salmon Bibimbap

And: Glazed Grilled Salmon

And: Miso-Glazed Fish

And: Oven-Steamed Fish

Plus: Pan-Fried Fish, Green Onions, and Chiles

And: Turmeric Grilled Sea Bass

Print This Post



Leave a Reply

Your email address will not be published. Required fields are marked *