This recipe comes from our friend The Sardinfluencer Harrison Weinfeld.
This sweet, spicy glaze offers an umami-rich update on the sushi bar classic that first brought this fish national acclaim. The addition of gochujang not only adds heat, sweetness, and extra umami, but its thick texture enables you to skip the reduction and subsequent cooling steps you’ll find in most miso black cod recipes, cutting the prep time down significantly.
After a quick trip under the broiler the marinade transforms into a tacky, caramelized glaze, which pairs perfectly with the nutty richness and crisp snap of the simple but decadent tahini cucumber salad. Make it as a quick lunch, appetizer or, year-round main.
Tingredients:
· 1 piece Alaska Gold Seafood Black Cod
· 6 Persian cucumbers
· Green onion tops (for garnish)
Marinade
· 2 tsp white miso paste
· 1¼ tsp gochujang (hot variety)
· ½ tbs seasoned rice wine vinegar
· ½ tbs low sodium soy sauce
· 1 tsp mirin
· ½ tsp toasted sesame oil
· ½ tsp agave syrup
Tahini Dressing
· Kosher salt (to taste)
· 1 tbs tahini
· 2 tsp mirin
· 2 tsp seasoned rice wine vinegar
· ½ tsp agave syrup
· Toasted sesame seeds (to taste)
· Black sesame seeds (to taste)
1. Thaw the black cod fillet under refrigeration and pat it dry. If desired, slice it down the middle to create two half-fillets. Whisk the marinade ingredients in a medium bowl until well combined and no lumps remain. Coat the fish in the marinade and transfer to a plastic bag or small Tupperware along with all the remaining marinade. Marinade for at least 1 hour and up to 3 days in the refrigerator.
2. About 20 minutes before you are ready to cook the fish, wash and cut the cucumbers into thick slices about 1-1.5 cm. Transfer them to a Tupperware or deli tub large enough that you can shake them around and toss in a couple generous pinches of kosher salt. Cover and shake well. Set aside for 10 minutes. Meanwhile, turn the broiler on to high and set the rack 6-8 inches below the heat unit.
3. After about 10 minutes, open the cucumber Tupperware and add all the remaining tahini dressing ingredients except the sesame seeds. Cover again and shake well until the cucumbers are uniformly coated with the newly formed dressing. Add the sesame seeds and repeat.
4. Remove the fish from the fridge and place it skin side down on a paper towel to remove some of the marinade from the skin (this will help prevent it sticking to the pan). Place the fish skin side down on a foiled and lightly oiled sheet pan and place the pan under the broiler. Cook until the glaze is caramelized and the fish reads an internal temp of 125-130 degrees Fahrenheit (about 5-7 min)
5. Remove the fish from the broiler and let it rest for 3-5 minutes. While fish is resting plate the cucumber salad on a serving dish or shallow bowl. Using a fish spatula, gently tease the fish off the foil, being careful not to tear the skin. It helps to work inward from all four corners until you make sure it’s entirely free.
6. Plate the black cod on top of the salad and garnish with green onion tops sliced on the bias. Serve and enjoy!
Serves 1-2
