Wild Alaska Black Cod Recipe

Make the ginger-miso glaze

In a small bowl, whisk together white miso paste, grated ginger, mirin, light soy sauce, brown sugar, and sesame oil until smooth. Taste and adjust for balance — should be savory-sweet with bright ginger notes.

Reserve 3 tablespoons of the glaze for finishing/serving. Use the remaining glaze to marinate the fish: place the black cod fillets skin-side down in a shallow dish and brush both sides with the glaze. Cover and refrigerate 20–30 minutes (no more than 1 hour) to let flavors penetrate without turning the fish too salty from the miso.

Preheat the oven to 425°F (220°C).

Pat the fillets lightly with paper towels to remove excess marinade from the top (leave glaze on). Heat a large ovenproof nonstick or stainless steel skillet over medium-high heat and add the neutral oil. When shimmering, place fillets skin-side down and sear 2–3 minutes until skin is crisp and releases easily from the pan. Carefully flip and cook 30–45 seconds on the flesh side — you only want to brown before finishing in the oven.

Transfer the skillet to the preheated oven and roast 6–8 minutes (depending on thickness) until the fish flakes easily and is opaque. Remove from oven and set aside on a warm tray.

While fish marinates and oven preheats, pulse cashews and panko in a food processor until a coarse crumb forms (avoid turning into nut butter). Transfer to a bowl and stir in toasted sesame seeds (if using), melted butter or oil, salt, and pepper to create a slightly damp, crustable mixture.

After searing the fish but before roasting, press about 2–3 tablespoons of the cashew mixture onto the top (glazed side) of each fillet, gently compacting into an even crust. Place back into the oven and roast as directed above so crust adheres and crisps lightly (6–8 minutes total cook time in oven).

In a large bowl, whisk together rice vinegar, toasted sesame oil, mayonnaise, honey, salt, and pepper until emulsified.

Add shredded green and red cabbage, carrot, and sliced scallions. Toss thoroughly to coat. Taste and adjust seasoning. Let sit at room temperature 10–15 minutes so cabbage softens slightly while remaining crisp.

Rinse the rice under cold water until water runs clear to remove surface starch. Drain well.

In a medium saucepan over medium heat, melt butter and add the minced shallot. Sauté 1–2 minutes until fragrant and translucent but not browned.

Add the drained rice and stir to coat grains in butter for 1 minute to toast lightly. Add broth, bay leaf, and salt; bring to a gentle boil.

Lower heat to a simmer, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, discard bay leaf, fluff with fork, and stir in chopped parsley if using. Keep warm.

Transfer a scoop of warm rice pilaf to each plate. Nestle a generous portion of crispy slaw alongside.

Place a glazed, cashew-crusted black cod fillet on top or beside the slaw. Spoon the reserved 3 tablespoons of glaze warmed slightly over the fillet if desired for additional sheen and flavor.

Garnish with lime wedge, microgreens or cilantro, and a few chili threads for color and heat if using. Serve immediately.