This sauce blends a medley of flavors — peppery ginger, fiery chiles, sweet brown sugar, tart vinegar and toasty sesame oil — into a zesty sauce for fish. Serve the dish with brown rice and Chinese broccoli and spoon extra sauce over the rice.
Roasted Black Cod with Korean Flavors
1 Tbs. olive oil, plus more as needed
1 large shallot, minced
2 tsp. peeled and minced fresh ginger
1 1/2 tsp. minced serrano chile
1/3 cup (3 fl. oz./80 ml.) low-sodium soy sauce
1/4 cup (2 oz./60 g.) firmly packed brown sugar
3 Tbs. rice vinegar
3 Tbs. water
1 Tbs. Asian sesame oil
4 black cod fillets (about 6 oz./185 g. each)
2 green onions, white and green parts, sliced
Preheat the oven to 400°F (200°C).
In a small saucepan over medium heat, warm the olive oil. Add the shallot, ginger and chile, and saute until tender, about 3 minutes. Add the soy sauce, sugar, vinegar and water, and simmer until the mixture is reduced to 3/4 cup (6 fl. oz./180 ml.), about 6 minutes. Remove from the heat and stir in the sesame oil. Set aside a small amount of the sauce for brushing.
Brush a small baking pan with olive oil, and place the fish, skin side down, in the pan. Brush the fish with the reserved sauce. Roast until just cooked through, about 10 minutes. Transfer the fish to plates, sprinkle with green onions, and serve right away, passing the remaining sauce alongside. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.