Sablefish Recipes: Ginger-Steamed Fish, Spicy Stew & Red Curry

November 27, 2024

Three ways to cook sablefish with broth and aromatics

These home-cooking adaptations use ginger, fermented seasonings and curry paste in different ways. Steaming keeps the sauce separate; a stew builds the meal around broth; coconut curry gives the fish a richer sauce. Use sablefish fillets, or sablefish steaks for the stew if you are comfortable serving around the bones.

Ginger-steamed sablefish

Serves 2. Use two 6 oz fillets, a 1-inch piece of ginger cut into thin strips, 2 sliced scallions, 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp water and 1 tbsp neutral oil.

Place the fish on a heatproof plate that fits inside a covered steamer. Scatter half the ginger over it. Keep the plate above the boiling water.
Steam with the lid on. Start checking around 8 minutes; continue until the thickest part reaches 145°F. Lift the hot plate carefully.
Warm the oil in a small pan over medium heat. Cook the remaining ginger and scallions briefly until fragrant, without letting the oil smoke.
Add soy sauce, sugar and water; stir to dissolve the sugar. Spoon over the fish and serve with rice.

Korean-inspired spicy sablefish stew

Serves 4. Use four 6 oz fish portions, 6 cups prepared anchovy-kelp broth, 2 tbsp gochujang, 1 tbsp doenjang if desired, up to 1 tbsp soy sauce, 1 cup sliced Korean radish, 1 cup cubed soft tofu, 2 scallions and gochugaru to taste.

Bring the broth to a simmer. Stir in gochujang and optional doenjang. Add radish and simmer until nearly tender; thickness determines the time.
Add the fish and keep the simmer gentle. Add tofu near the end to warm through. Cook the fish to 145°F, checking away from any bone.
Taste before adding soy sauce because broth and pastes vary in saltiness. Finish with scallions and gochugaru. Serve with rice and point out any bones to diners.

Thai-inspired red curry sablefish

Serves 4. Use four 6 oz fillets, one 14 oz can coconut milk, 2 tbsp red curry paste or to taste, 1 tbsp neutral oil, 1 cup sliced bell pepper, up to 1 tbsp fish sauce, 1 tsp brown sugar, ½ cup Thai basil leaves and lime wedges.

Warm the oil over medium heat and stir in the curry paste for about a minute. Add coconut milk and bring to a gentle simmer.
Add peppers and cook until nearly as tender as you like. Stir in sugar, then place the fish in the sauce.
Simmer gently until the center of each portion reaches 145°F. Add a splash of water if the sauce thickens too much. Avoid stirring through the fillets.
Taste and add fish sauce gradually. Fold in basil and serve with rice and lime.

Looking for miso black cod?

The quick sablefish recipes include a short-marinated miso option. Keeping that recipe on one page makes it easier to find and follow. For outdoor cooking, use the sablefish grilling guide; for choosing equipment, see the sablefish cooking-method comparison.

Check condiment labels when serving guests with allergies: broth, soy sauce, curry paste and fish sauce can contain fish, shellfish, soy or wheat.

Food-safety reference: FDA seafood handling and cooking guidance. Cook fresh or thawed fish to 145°F in the thickest part; cooking times below are estimates and vary with thickness and equipment.

Browse Sablefish and the full Fish collection.

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