This Black Cod Summer Rolls recipe comes to us from our friend the Sardinfluencer Harrison Weinfield.
Equally great for meal prep or as a refreshing appetizer on a warm day, these summer rolls are bright, crunchy, and deeply satisfying. The richness of the black cod, paired with a savory peanut sauce, makes them taste both fresh and savory. I like to slice the fish against the grain—not just for extra tenderness, but so it creates a beautiful view through the rice paper’s translucent “window.” Make them just before serving, or prep them in advance—they’ll stay fresh in an airtight container for 2–3 days.
Ingredients:
· 1 piece Alaska Gold Seafood Black Cod (I like to use a tail piece)
· 4 sheets dry spring paper sheets (I used 8 inch circle variety)
· ½ English cucumber
· 2 serrano peppers
· ½ large carrot
· 1 tbs unseasoned rice wine vinegar
· 2 large pieces romaine lettuce
· 2 tbs smooth peanut butter
· ½ cup fresh mint
· ½ cup fresh cilantro
· 1 tbs Sriracha sauces
· 2.5 tsp fish sauce
· 1 tsp soy sauce
· 1 tsp neutral oil
· Juice + zest of medium lime
· ½ tsp agave nectar or honey
· Kosher salt to taste
1. Thaw the black cod fillet under refrigeration and pat it dry. If using a tail piece, from its widest side, slice across the grain in 1.5 centimeter pieces until you get 6 pieces of equal thickness. Slice the remaining tail piece down its line of symmetry. If not using tail piece, slice across the grain into 8 equal slices. Season all the pieces generously with kosher salt.
2. Cook the fish on medium heat in neutral oil on both sides until golden brown (about 2 min per side). Carefully remove with a fish spatula and cool on plate or board.
3. Meanwhile, using a sharp knife or julienne setting on your mandolin, process the cucumber, carrot, and de-seeded serrano into matchstick pieces. Set aside individually in small bowls.
4. Add the rice wine vinegar to the bowl with the carrot along with half a cup of boiling water. Let steep for 5 minutes.
5. Meanwhile, tear the lettuce into small pieces, about 2 inch x 2 inch square. Place in small bowl. Place the mint and cilantro in their own bowls and arrange all the prep in an assembly line fashion, starting with your plate of fish.
6. Mix the peanut butter, Sriracha, soy sauce, fish sauce, lime juice and zest, and agave nectar until well-combined in a small bowl. Add water ½ tsp at a time until it reaches your desired consistency.
7. Arrange a damp cutting board on the counter near your assembly line (I find a plastic one stops the rice paper from sticking to it a bit better than wood). Drain the carrots.
8. Put some warm water in a wide bowl and submerge a piece of rice paper into it, moving it around until it becomes pliable, but not quite tissue soft. Gently lay it flat on the cutting board. Place two pieces of fish in its center, slightly off center from each other, followed by ¼ each of the mint and cilantro, the cucumber, carrots, the serrano, and finally the lettuce.
9. Fold the bottom of the rice paper over its contents, followed by the left side, then the right, and then finally the top. Try to get it as tight as possible without tearing the rice paper. Set the finished roll to the side and repeat the process with remaining ingredients until you have four summer rolls.
10. Arrange on a plate or board and serve with the peanut sauce, topped with a fresh cilantro leaf. Enjoy immediately or store in an airtight container in the fridge for up to three days.
Serves 2-4
