20 minutes // Servings: 4
By Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook
ASIAN CUCUMBER SALAD
1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced
2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)
2/3 cup shredded Alaska Grown red cabbage
1/2 teaspoon grated fresh ginger
2 Tablespoons sesame oil
2 Tablespoons rice vinegar
2 teaspoons sugar
1 Tablespoon soy sauce
1 teaspoon sriracha sauce
2 teaspoons toasted sesame seeds
ALASKA SABLEFISH and MARINADE
1/3 cup dry sake
1/3 cup mirin
1/3 cup red miso
3 Tablespoons packed brown sugar
2 Tablespoons soy sauce
1 teaspoon grated fresh ginger
4 Alaska sablefish fillets (6 oz. each)
2 Tablespoons chopped green onion
ASIAN CUCUMBER SALAD:
In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended. Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.
Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element. Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon green onion.