HOW TO PREPARE BLACK COD IN HOISIN AND GINGER SAUCE?
OCEAN CATCH US BLACK COD STEAK SKIN-ON (300G)
Preparation Time: 10 mins / Cook Time: 15 mins / Serving: 4
4 x OCEAN CATCH US BLACK COD STEAK SKIN-ON (300G)
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce
2 1/4 teaspoons hot chili paste
1 tablespoon vegetable oil
1. Whisk together the soy sauce, rice vinegar, fresh ginger, green onions & honey in small bowl. This can be made 1 day ahead. Cover & chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin & chili paste together in small bowl. Heat oil in heavy large ovenproof pan over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fish, dividing equally. Transfer to oven & bake until fish is just opaque in centre, about 5 minutes. Plate up and spoon the ginger sauce mix on the fish and serve with steamed rice.