Sablefish aka Black Cod with Hoisin and Ginger Sauces

4 or 2 servings   from Epicurious

Shared by CSF member Rosalind Kim who says “This recipe is for 4 so I cut it in half.  I serve the fish over arborio rice in a wide pasta bowl because there’s a lot of liquid.  Then I line 1/2 of the bowl with broccoli florets or another green.  I make both sauces ahead if I have time.  We’ve only done this for the 2 of us partly because it’s kind of a last minute pain and partly because I don’t have a big enough pan.  A bigger one would be really heavy.  Cooking times vary depending on the size of the pieces of fish.”

½ cup soy sauce                                              ¼ cup

¼ cup unseasoned rice vinegar                      1/8 cup

1 ½ T minced peeled fresh ginger                  ¾ T

1 ½ T chopped green onions                          ¾ T

1 T honey                                                        ½ T

1 large garlic clove, minced                            1 medium

¼ cup hoisin sauce                                          1/8 cup

2 ¼ tsp hot chili paste (sambal oelek)            1 tsp

1 T vegetable oil                                             ½ T

4 x 7 ounce Alaskan black cod fillets              2 x 7 ounce

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 deg.  Stir hoisin and chili paste in another small bowl.  Heat oil in heavy 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. Enjoy!