Source: Alaska Seafood Marketing Institute
Customers who order seafood in restaurants are often seeking a healthier choice. Chef Mai Pham’s treatment of black cod fits the bill. She prepares it simply, with Asian ingredients like ginger, fish sauce, lime juice and a sprinkling of Thai chilies in a dip to complement the moist texture and subtle flavor of the fish.
1 cup Ginger-Lime Dipping Sauce (recipe follows)
½ hothouse cucumber, unpeeled
¼ cup vegetable oil
1 lb. Alaska black cod fillet, skin-on, cut into 4 pieces
6 small garlic cloves, uncut
Ginger-Lime Dipping Sauce:
1 tsp. garlic, chopped
2 to 3 Thai chilies or 1 serrano chili pepper, chopped
3 tbsp. sugar
3 tbsp. minced fresh ginger
¼ cup fish sauce
2 tbsp. lime juice
3 tbsp. water
Place garlic, chilies, sugar and ginger in a mortar and pestle; pound into a paste. Transfer to a small mixing bowl and add fish sauce, lime juice and water.
- Prepare Ginger-Lime Dipping Sauce; let stand at least 15 min.
- Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber to Ginger-Lime Dipping Sauce and set aside.
- Heat vegetable oil in a large, nonstick skillet over high heat. Cook black cod fillets until golden and just done, 2 to 3 min. depending on thickness. Halfway into cooking, add the whole garlic cloves and cook until soft. Remove fillets and drain on paper towels.
- To serve: arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.