Black garlic, brown sugar and broiling make this sweet and savory Alaska sablefish recipe from chef and entrepreneur Melissa King an easy and decadent entree for weeknights or special occasions.
- 4 (6 ounce) Alaska sablefish (black cod) filet portions
- Freshly ground black pepper
- Kosher sea salt
- 1/4 cup light brown sugar
- 1/3 cup fish sauce
- 1/3 cup water
- 2 tablespoons soy sauce
- 5 cloves black garlic, roughly chopped or mashed
- 2 gloves garlic, grated
- 2 teaspoons ginger, peeled, grated
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground coriander
- A few cilantro stems
Make the sauce
Place the brown sugar, fish sauce, water, black garlic, garlic, ginger, white pepper, coriander, and cilantro stems into a small saucepot and bring to a boil on high heat, whisking to distribute ingredients evenly.
Once it’s boiling, immediately reduce to medium-low heat.
Simmer for 15 to 20 minutes and reduce until thickened, with the glaze lightly coating a spoon.
Strain through a fine mesh strainer, pressing on the pulp to squeeze out as much flavor as possible. Allow to cool completely. At this point, the glaze can be stored in an airtight container in the refrigerator for up to one week.
Prep, Glaze and Broil
Preheat the oven broiler to about 475˚F. Pat the fish dry really well and lightly season with sea salt and black pepper.
Lightly oil a baking tray and place the sablefish portions on it with the side that had the skin facing down.
Brush the glaze generously onto the fish and place under the broiler.
Repeat with more glaze every 2 to 3 minutes, returning to the broiler each time, about 3 times. The top should start to caramelize and slightly char on the edges. Broiler intensity can vary; if the fish gets too charred at any time, move to a lower rack or adjust broiler temperature. Continue brushing on the glaze and broiling until internal temperature reaches 145˚F.
Top fish with thinly sliced scallions or delicate greens tossed with a light dressing.
Coconut scented rice is also a favorite.