Alaska Black Cod with Sugarcane Marinade

by Nikolai Nikitenko April 28, 2016

Alaska Black Cod with Sugarcane Marinade

Alaska Black Cod with Sugarcane Marinade

Ingredients


Black Cod:

  • 4 Alaska Black Cod fillets (approx. 6 oz. each)
  • 4 oz. baby carrots
  • 1 small bulb fennel
  • 4 oz. pearl onions
  • 2 oz. fava beans or sugar snap peas
  • 3 oz. sugarcane juice or 2 oz. mirin (rice sweet cooking wine)
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh ginger
  • Salt, to taste
  • Black pepper, to taste
  • 2 oz. spiced lobster broth (see recipe)
  • Sprig of cilantro (garnish)

 

Alaska Black Cod


Spiced Lobster Broth: (Yield: 2 cups)

  • 1 cup garlic, whole
  • 2 cups peanut oil
  • 3 cups lobster stock
  • 1⁄2 cup gingerroot, chopped
  • 1 1⁄2 tbsp. red Thai curry paste
  • 1 tbsp. fermented black beans
  • 3 oz. rock sugar or organic turbinad
  • 1⁄2 oz. salt, kosher
  • 1⁄2 oz. black pepper, ground

Directions


In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper. Cover and refrigerate.

Alaska Black Cod

Method:

Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2 minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain. If using sugar snap peas, peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger. Lightly season with salt and immediately refrigerate, covered, until needed.

 

Alaska Black Cod

Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.

To Serve: Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.





Nikolai Nikitenko
Nikolai Nikitenko

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