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Alaskan Black Cod with Hoisin and Ginger Sauces

Alaskan Black Cod with Hoisin and Ginger Sauces

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant Alaskan black cod with hoisin and ginger sauces is a sophisticated choice for those seeking a high-protein dinner that does not compromise on flavour. Known for its buttery texture and rich oil content, black cod—also called sablefish—stands up beautifully to the bold, savoury notes of soy and ginger. The combination of a sweet hoisin glaze and a bright, zesty ginger dressing creates a restaurant-quality finish that enhances the delicate white flakes of the fish.

Ideal for a quick weeknight meal or a casual dinner party, this dish feels remarkably light yet deeply satisfying. The ginger sauce can be prepared a day in advance to save time, making the final assembly incredibly simple. Serve this fragrant seafood dish alongside steamed jasmine rice or stir-fried greens for a nutritiously balanced meal that is packed with healthy fats and lean protein.

Ingredients for Alaskan Black Cod with Hoisin and Ginger Sauces

120ml sojasås
60ml unseasoned rice vinegar
1 1/2 matskedar finhackad skalad färsk ingefära
1 1/2 tablespoons chopped spring onions
1 matsked honung
1 stor vitlöksklyfta, hackad
60ml hoisin sauce*
2 1/4 teaspoons hot chilli paste (such as sambal oelek)*
1 matsked vegetabilisk olja
110g Alaskan black cod fillets
Steamed rice

How to make Alaskan Black Cod with Hoisin and Ginger Sauces

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 232°C. Stir hoisin and chilli 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 centre, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

Available in the Asian foods section of many supermarkets and at Asian markets.

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