Home / Recipes

Blog - Recipes

Indian Sablefish Fry with Masala Aioli

Indian Sablefish Fry with Masala Aioli

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser


16 portions of Alaska sablefish, 1-2 oz pieces each, skin and bones removed

2 cups milk

2 ea egg yolks

1 oz salt, for milk

1 cup wondra flour, or super fine flour

1 cup corn starch

2 oz madras curry

1 gallon canola oil

1 cup mayonnaise

1 oz ras al hanout spice



Lime for squeeze of lime on top, served cut on the final plating

For the aioli:

Mix ras al hanout with mayonnaise. Season with salt and pepper.

For the fish fry:

Soak sablefish pieces in milk for 1 hour. Make a dip with egg yolks and 2 oz of milk. Put fish in dredge of corn starch, flour and curry. Put fish in egg mix. Return to flour mix. Fry fish at 350° F until golden brown. Garnish plate with aioli in a ramekin, with a slice of lime on the side.

Recipe courtesy of Chef Neal Fraser and Alaska Seafood 

Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli

Togarashi Sablefish with Kale Kimchi and Black Garlic Aioli

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.

Kale Kimchi
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.

Singapore Chili Crab


Serves 4


1 ½  tbl cornstarch

3 tbl water

1 egg

3 tbl peanut oil

½ cup shallots, minced

3 tbl ginger, minced

3 tbl garlic, minced

3 - 4 Thai chilis, de-seeded and minced

3 - 4 lb dungeness crab clusters, cooked 

2 cup chicken stock

1 cup canned tomatoes, pureed

3 tbl Thai sweet chili sauce

1 ½ tbl sesame oil

2 tbl ketchup

2 tbl soy sauce

½ tsp salt

¼ tsp white pepper 

1 tbl sambal oelek (optional)

2 tbl green onion, thinly sliced (used for garnish)

2 tbl cilantro, minced (used for garnish)


In a small bowl, combine cornstarch and water together, set aside.

Heat a wok or large saute pan over medium heat. Once the pan is hot, add the oil, shallots, garlic, ginger and chilis. Saute, stirring periodically allowing the vegetables to color slightly, roughly 6-7 minutes. Add crab to pan and toss to coat.

Add the chicken stock, Thai sweet chili sauce, ketchup, soy sauce, sesame oil, salt and white pepper. Bring to a boil, then reduce to a simmer, allowing crab to warm through in the developing sauce. Once the crab has been heated through, remove the crab to a platter and set aside. 

Turn heat up to medium-high and add half of the cornstarch-water mixture, making sure to stir while adding. Sauce should become noticeably thicker. Add the egg to the remaining cornstarch-water mixture and whisk until the egg is thoroughly combined. Lower the heat to medium-low and drizzle in the egg-cornstarch-water mixture. Do not stir for the first minute, allowing the egg to cook and take shape. Then stir the sauce and add the crab back to the pan again, tossing to coat.

Remove pan from heat and place crab on a serving platter. Taste sauce and adjust salt and pepper as needed. Add the sambal oelek now if extra heat is desired. Spoon sauce over plated crab. Garnish with green onions and cilantro.

Serve with steamed rice.