This recipe was developed by sisters Tomi and Kiyo Marsh, chefs from Southeast Alaska, for their celebrated Fishes and Dishes cookbook, and we know you're going to love it. Sweet, spicy ginger and savory miso combine with rich, buttery sablefish to make a culinary delight that's as easy to prepare as it is unforgettable. Combine with Alaskan carrots, cucumbers, and cabbage to make a restaurant quality meal that will be winning awards at your dinner table!
ASIAN CUCUMBER SALAD:
1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced
2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)
2/3 cup shredded Alaska Grown red cabbage
1/2 teaspoon grated fresh ginger
2 Tablespoons sesame oil
2 Tablespoons rice vinegar
2 teaspoons sugar
1 Tablespoon soy sauce
1 teaspoon sriracha sauce
2 teaspoons toasted sesame seeds
ALASKA SABLEFISH and MARINADE:
1/3 cup dry sake
1/3 cup mirin
1/3 cup red miso
3 Tablespoons packed brown sugar
2 Tablespoons soy sauce
1 teaspoon grated fresh ginger
4 Alaska sablefish fillets (6 oz. each)
2 Tablespoons chopped green onion
ASIAN CUCUMBER SALAD:
- In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
- Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
- In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended. Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.
- Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element. Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
- To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon green onion.
Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.