Alaskan Black Cod with Hoisin and Ginger Sauces

Ingredients for Alaskan Black Cod with Hoisin and Ginger Sauces

• 120ml soy sauce

• 60ml unseasoned rice vinegar

• 1 1/2 tablespoons minced peeled fresh ginger

• 1 1/2 tablespoons chopped spring onions

• 1 tablespoon honey

• 1 large garlic clove, minced

• 60ml hoisin sauce*

• 2 1/4 teaspoons hot chilli paste (such as sambal oelek)*

• 1 tablespoon vegetable oil

• 110g Alaskan black cod fillets

• Steamed rice

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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.