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