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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources