Japanese-Inspired Black Cod Rice Bowl with Soy-Ginger Sauce
This Japanese-inspired rice bowl pairs fully cooked sablefish with a soy-ginger sauce and crisp cucumber. It makes two servings and uses a quick oven preparation. For a longer-marinated dish, use the separate miso-marinated black cod recipe.
Compare cuts in the Sablefish (Black Cod) collection. For these recipes, start with fillets; headless-and-gutted fish requires cutting first. Follow package thawing directions, including instructions for vacuum packaging.
Ingredients for Two Bowls
- Two sablefish fillet portions, 6 oz each
- 2 cups freshly cooked rice, prepared according to its package directions
- 1 tsp neutral oil for the baking dish
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp water
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp finely grated fresh ginger
- ½ cucumber, thinly sliced
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds, optional
Cook and Assemble
- Heat the oven to 400°F (200°C). Lightly oil a baking dish. Pat the thawed fish dry, check for bones and place skin-side down if skin is present.
- Bake, starting temperature checks around 12 minutes. Continue until the thickest part reaches 145°F (63°C); thicker pieces may need longer.
- Meanwhile, combine soy sauce, water, mirin, sugar and ginger in a small saucepan. Bring to a gentle simmer and cook for about 3–5 minutes, stirring, until the sugar dissolves and the sauce reduces slightly. Keep it separate from raw fish. Add a splash of water if it becomes too concentrated.
- Divide the freshly cooked rice between two bowls. Add the fish, cucumber and scallion. Spoon sauce over the fish and rice to taste; finish with optional sesame seeds.
- Serve promptly. Lift the fish gently with a wide spatula to keep the soft flakes together.
More Ways to Serve Sablefish
For a glazed fillet dinner, try overnight miso black cod. For rolls, follow the cooked sablefish sushi recipe with avocado and cucumber. For a bowl with a different dressing, choose the cooked sablefish poke-style bowl.
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These preparations use fully cooked fish. A light surface sear, a marinade or the fact that fish was frozen does not establish that a specific product is suitable for eating raw. Follow the instructions for the product you buy.
The fish temperature follows FoodSafety.gov cooking guidance. For species-specific nutrition and mercury information, see the sablefish nutrition guide. Browse more meals in the black cod recipe guide.
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