FISH - Fish with Hoisin and Ginger Sauce

By Unblond1

25/10/14 - This was pretty good, although Dan seemed to like it better than I did - I think the type of fish was my problem. It called for Black Cod, which I used but I wasn't big on the texture ... this should be good with a regular cod loin or haddock loin. I'm not sure that the marinade added anything (and possibly contributed to my texture problem). Try adding the ginger, garlic and green onions to the Hoisin mixture instead.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon chopped green onions
• 1/2 tablespoon honey
• 1 large garlic clove, minced
• 2 tablespoons hoisin sauce
• 1 teaspoon hot chili paste (such as sambal oelek)
• 1 tablespoon vegetable oil
• 2 7-ounce Alaskan black cod fillets
• Steamed rice, to serve

Details

Servings 2

Preparation

Step 1

Whisk first 6 ingredients in small bowl. Rinse fish and place in a ziplock bag with the marinade. Refrigerate (up to overnight) until half an hour before cooking. Remove fish and pat dry, discarding marinade.

Preheat oven to 450°F.

Stir hoisin and chili paste in a 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 2 shallow soup bowls and serve with steamed rice.