Orange Ginger Black Cod Recipe

Rinse the jasmine rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess surface starch; this yields fluffier rice.

Combine rinsed rice, 2 1/4 cups water, 1/2 tsp salt, and 1 tsp butter or oil in a medium saucepan. Bring to a gentle boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover, and simmer undisturbed for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Pat the black cod fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper; let sit at room temperature for 10 minutes while you make the glaze.

Preheat the oven to 425°F (220°C) if you plan to finish in the oven, or prepare a heavy skillet (cast iron recommended) for stovetop finish. Line a baking sheet with foil if using the oven.

In a small saucepan, combine 1 cup fresh orange juice, 1 tsp orange zest, 2 tsp grated ginger, 1 tsp minced garlic, 3 tbsp soy sauce, 2 tbsp mirin, 3 tbsp honey, 1 tbsp rice vinegar and 1 tsp sambal oelek. Stir to combine.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let reduce until slightly syrupy and the flavors concentrate, about 8–10 minutes.

In a small bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering glaze and cook 1–2 minutes more until the glaze thickens to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and keep warm.

Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Place the fillets skin-side down and sear without moving for 3–4 minutes until the skin is brown and crisp.

Carefully flip the fillets and spoon 2–3 tbsp of the warm orange-ginger glaze over the flesh. Continue cooking 2–3 minutes for medium (internal temperature ~125–130°F / 52–55°C) or longer if you prefer firmer fish. Black cod is forgiving and should remain moist and flaky.

Alternatively, transfer the seared, skin-side-down fillets to the preheated oven and roast at 425°F (220°C) for 6–8 minutes, basting once with the glaze, until the fish flakes easily with a fork.

During the last 1 minute of cooking, brush each fillet with an additional thin layer of glaze and let it set to create a shiny finish.

Divide the jasmine rice among 4 plates or bowls. Place a glazed black cod fillet on top of each portion of rice.

Spoon any remaining warm glaze over the fillets and rice (reserve a small amount for the table if desired).

Garnish with thinly sliced scallion greens and whites, toasted sesame seeds, and optional cilantro leaves. Serve with lime wedges on the side for a bright squeeze if desired.

Enjoy immediately while hot.