Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli
Recipe by Kevin Lane, The Cookery, Seward
Courtesy of Alaska Seafood
Makes 4 servings
Time: 45 minutes (plus fermenting time)
Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight container in refrigerator at least 2 weeks. *Substitute sweet rice flour and sugar with 1 large ripe pear and 1 tablespoon Alaska honey.
2 tablespoons canola oil, divided
1 onion, halved and thinly sliced
4 (6-ounce) portions wild Alaska black cod (sablefish), preferably skinless
2 teaspoons salt
2 teaspoons sichimi togarashi (Japanese 7-spice mix)
1 tablespoon black sesame seeds
Alaska Kale Kimchi (see recipe)
Black Garlic Aioli (see recipe)
1. Preheat oven to 400°. Toss together 1 tablespoon oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black cod on top of onions. Brush with remaining canola oil and season evenly with salt and togarashi. Bake until cooked through, about 18 minutes. Sprinkle with sesame seeds and serve with Alaska Kale Kimchi and Black Garlic Aioli.
2 bunches Alaska Grown kale
1/2 cup kosher salt
3 cups water
1/2 cup sweet rice flour
1/4 cup sugar
1 Alaska Grown red onion, peeled, cut into julienne (strips)
2 Alaska Grown carrots, peeled, cut into julienne (strips)
2 Alaska Grown turnips, peeled, cut into julienne (strips)
2 ounces fresh ginger, peeled, grated (about 1 (2-inch) long piece)
4 garlic cloves, peeled, minced
4 Serrano chilies with seeds, stems removed, chopped
1 cup garlic chili paste
2 bunches green onions, trimmed, cut into 1-inch pieces
1. Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt. With clean hands, rub salt into kale to break down the leaves. Let sit at room temperature for 2 hours.
2. While kale is resting, place water, rice flour and sugar in a medium saucepan; bring to a simmer, stirring constantly, until thickened, about 4 minutes. Remove from heat; set aside to cool.
3. After 2 hours, rinse and drain kale. Stir rice flour mixture and remaining ingredients together; mix thoroughly with kale. Place mixture in a clean glass or plastic container with a tight fitting lid, cover and let sit at room temperature for 12 to 24 hours to ferment. Refrigerate for at least 4 days before serving.
Black Garlic Aioli
Black garlic, used in Asian cooking, is made of whole bulbs of garlic “fermented” over several weeks. The flavor is slightly sweet and pungent.
6 black garlic cloves, peeled
2 large Alaska Grown egg yolks
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice
1 cup olive oil
1. Place garlic, egg yolks, soy sauce, salt, and lime juice in a blender and puree until smooth.
With motor running, very slowly drizzle in oil until thick and mayonnaise-like. Cover and refrigerate until ready to use.