Recipe information
Yield
Makes 4 servings
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 7-ounce Alaskan black cod fillets
Steamed rice
Preparation
Step 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.
Step 2
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.
Step 3
- Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Per Serving
Per serving: (Analysis does not include rice.) 415.34 kcal calories
61.0 % calories from fat
28.19 g fat
5.37 g saturated fat
76.88 mg cholesterol
15.98 carbohydrates
0.86 g dietary fiber
11.92 g total sugars
15.12 g net carbohydrates
24.50 g protein
#### Nutritional analysis provided by Bon Appétit
