Alaska Black Cod with Ginger-Lime Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

Customers who order seafood in restaurants are often seeking a healthier choice. Chef Mai Pham’s treatment of black cod fits the bill. She prepares it simply, with Asian ingredients like ginger, fish sauce, lime juice and a sprinkling of Thai chilies in a dip to complement the moist texture and subtle flavor of the fish. 

Ingredients

1 cup Ginger-Lime Dipping Sauce (recipe follows)
½ hothouse cucumber, unpeeled
¼ cup vegetable oil
1 lb. Alaska black cod fillet, skin-on, cut into 4 pieces
6 small garlic cloves, uncut

Ginger-Lime Dipping Sauce:
1 tsp. garlic, chopped
2 to 3 Thai chilies or 1 serrano chili pepper, chopped
3 tbsp. sugar
3 tbsp. minced fresh ginger
¼ cup fish sauce
2 tbsp. lime juice
3 tbsp. water
Place garlic, chilies, sugar and ginger in a mortar and pestle; pound into a paste. Transfer to a small mixing bowl and add fish sauce, lime juice and water. 

Steps

  1. Prepare Ginger-Lime Dipping Sauce; let stand at least 15 min.
  2. Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber to Ginger-Lime Dipping Sauce and set aside.
  3. Heat vegetable oil in a large, nonstick skillet over high heat. Cook black cod fillets until golden and just done, 2 to 3 min. depending on thickness. Halfway into cooking, add the whole garlic cloves and cook until soft. Remove fillets and drain on paper towels.
  4. To serve: arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.
Source: Photo and recipe courtesy of Alaska Seafood Marketing Institute

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources