Black Cod with Hoisin and Ginger Sauces

Black cod has a smooth, velvety texture with large delicate flakes. The flavors in this dish truly accentuate the rich, buttery taste of the fish.

Serves 4

Ingredients

  • 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 4-ounce black cod fillets
  • Steamed rice

Directions

  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.
  2. Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl.
  3. 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.
  4. 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.