Ingredients
Makes 4 servings
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
How would you rate Alaskan Black Cod with Hoisin and Ginger Sauces?
Leave a Review
Reviews (98)
Back to TopCan you use regular cod? or does it have to be black cod?
Anonymous
Bethesda
1/11/2024
This was excellent. I thought the hoisin might overwhelm the delicate cod but it was perfect and mellowed nicely. Is going down as one of fav seafood saves! Served with seasoned rice and minted peas.
nascott
British Columbia
8/6/2020
This is excellent. It's easy to prepare everything and then spend a few minutes cooking the fish. The hoisin with hot chili paste is particularly fine. We really enjoyed the buttery cod prepared this way, but I would think almost any white fish would be delicious.
Anonymous
Portola Valley, CA
6/22/2020
Sensational dish! Great for company because it's not only utterly delicious, but so different from other fish dishes. Also - easy to make last minute; if you prepare the ginger/soy sauce in advance, it only takes 7-10 minutes from beginning to serving your guests. I left out the chili paste - still fantastic.
curlyloxie
Los Angeles
10/20/2019
Amazing dish. Both my husband and I love it. I made it tonight for the second time and am adding this to my favorite recipe file.
Anonymous
5/7/2018
Fabulous dish! To make this dish Weight Watchers friendly, I used to cooking spray instead of the oil. The oil was not missed at all. I also used low sodium soy sauce instead of regular soy sauce. I thought the dish was still a little salty, so I would not use full sodium soy sauce. Other reviewers spoke about the amount of sauce being excessive. I think the amount of sauce would have been fine if the dish had been served with rice as recommended by Epicurious. Since I served it only with roasted vegetables, there was too much sauce. That said, the sauce was phenomenal! This dish was easy to make, delicious, and beautiful. Overall, four forks!
ellenb5
Henderson, NV
10/18/2017
SO good - and easy. We used our cast iron skillet and the fish we bought didn't have skins so I lowered the heat a bit and kept a good eye on it. We ate it faster than anything we've made in a while.
nowfly
Los Angeles
7/19/2017
So - made a huge mistake as I cooked this...mixing all ingredients, thinking it was all going on the fish, into the oven. May have been distracted while I chopped... So once it was done - I put it all on the fish and into the oven - no pre-sear on the stove. Cooked for about 10 min at 450 - but opened the door to check the fish a couple of times as to not overcook - so think a more realistic cook time would be maybe 8 - 10 min depending on thickness if you go this route. Also - had 3/4 lb fresh fish (for 2) and definitely should have reduced sauce by half. Personal preference would recommend reducing the soy. Maybe 1/2 the soy next time.
gidget265
San Diego
4/19/2017
I made this recipe for the first time last night, following the directions (except omitting the onions due to allergy). It was WONDERFUL! Such a lovely, complex mix of flavors. And they paired beautifully with the black cod. Will definitely make it again!
cowgirlm
Seattle, WA
2/20/2017
I discovered black cod while living in Portland OR and it is most definitely one of my favorite fish dishes. This recipe is perfect and well loved by everyone in my house.
jaluca04
Charleston SC
12/14/2016
OMG!!! don't change a thing in this dish! Married to a west coast fisherman for 30 years , oddly we never kept black cod fresh until tonight, we used it for bait ! or smoked it , then poached it to reduce the richness(feel embarased now ) . This recipe is so minimal , yet so full flavour and a perfect compliment to this delicate rich fish! d
christin_coulter
Vancouver island , Canada
12/9/2016
Really delicious and one of the easiest recipes I have made. Did not make any modifications and it came out perfect.
jennifer210
San Francisco, CA
11/7/2016
This recipe was so full of flavors, all complementing each other. I followed the recipe as noted, except halved the sauce since I only had two 4oz black cod filets. Will definitely make again.
peejay328
Los Angeles, CA
5/11/2016
I made this recipe while traveling. I made both sauces ahead of time and packed them up, stopped to get the black cod, and made the rice at our destination condo. It is the simplest dish and so flavorful. The fattiness of this fish and the strong flavors melting into a bowl of rice was scrumptious. It was truly satisfying. The dinner is one of my boyfriend's favorites and goes great with a fresh salad and tangy dressing.
mferazza
Seattle, WA
3/11/2016
I give this recipe 3.5 forks. We had a thick piece of cod so we had to adjust the cooking time by more than 12 minutes. The asian flavors were very good and it was an easy and quick meal to cook. I halved the sauce for two servings. The green onions look nice but are not necessary if not available in your refrigerator.
kals
Michigan
2/20/2016
