Ingredients
- ALASKA KALE KIMCHI:
- 2 bunches 2 bunches Alaska Grown kale about 8 cups
- 1/2 cup 1/2 cup kosher salt
- 3 cups 3 cups water
- 1/2 1/2 sweet rice flour
- 1/4 cup 1/4 cup sugar
- 1 1 Alaska Grown red onion, peeled, julienned
- 2 2 Alaska Grown carrots, peeled, julienned
- 2 2 Alaska grown turnips, peeled, julienned
- 2 oz. 2 oz. fresh ginger, peeled and grated
- 4 4 garlic cloves, peeled and minced
- 4 4 serrano chilies with seeds, stems removed, chopped
- 1 cup 1 cup garlic chili paste
- 2 bunches 2 bunches trimmed green onions, cut into 1-inch pieces
- BLACK GARLIC AIOLI:
- Black garlic, used in Asian cooking, is made of whole bulbs of garlic fermented over several weeks. The flavor is slightly sweet and
- pungent.
- 6 6 black garlic cloves, peeled
- 2 2 large Alaska Grown egg yolks
- 1 Tablespoon 1 Tablespoon soy sauce
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1 Tablespoon 1 Tablespoon fresh lime juice
- 1 cup 1 cup olive oil
- BLACK COD:
- 3 Tablespoons 3 Tablespoons canola oil, divided
- 1 1 onion, halved and thinly sliced
- 4 4 wild Alaska black cod portions 6 oz. each, preferably skinless
- 2 teaspoons 2 teaspoons sichimi togarashi Japanese 7-spice mix
- 1 Tablespoon 1 Tablespoon black sesame seeds endend
- Directions endend
- ALASKA KALE KIMCHI:
- Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt.
- With clean hands, rub salt into kale to break down the leaves. Leave at room temperature for 2 hours.
- While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about
- 4 4 minutes. Remove from heat; set aside to cool.
- After 2 hours, rinse and drain kale. Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale. Place
- mixture in a clean sterilized glass or plastic container with a tight fitting lid. Cover and let sit at room temperature for 12 to 24 hours
- to ferment, then refrigerate for at least 4 days before serving. Reserve 4 cups kimchi for recipe, using remainder as desired.
- BLACK GARLIC AIOLI:
- Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; pure until smooth. With motor running, very slowly drizzle in oil
- until thick and mayonnaise-like. Cover and refrigerate until ready to use.
- BLACK COD:
- Preheat oven to 400F. Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black
- cod on top of onions. Brush cod with remaining oil and season evenly with salt and togarashi. Bake until cooked through, about 15 minutes.
- To serve, sprinkle black cod with sesame seeds and serve each portion with 1 cup Alaska Kale Kimchi and a dollop of Black Garlic Aoli.
- Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight
- container in refrigerator at least 2 weeks. Substitute sweet rice flour and sugar with one large ripe pear and 1 tablespoon Alaska honey.
Servings:
Units:
Instructions
- ALASKA KALE KIMCHI:
- Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt.
- With clean hands, rub salt into kale to break down the leaves. Leave at room temperature for 2 hours.
- While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about
- 4 minutes. Remove from heat; set aside to cool.
- After 2 hours, rinse and drain kale. Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale. Place
- mixture in a clean sterilized glass or plastic container with a tight fitting lid. Cover and let sit at room temperature for 12 to 24 hours
- to ferment, then refrigerate for at least 4 days before serving. Reserve 4 cups kimchi for recipe, using remainder as desired.
- BLACK GARLIC AIOLI:
- Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; pure until smooth. With motor running, very slowly drizzle in oil
- until thick and mayonnaise-like. Cover and refrigerate until ready to use.
- BLACK COD:
- Preheat oven to 400F. Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black
- cod on top of onions. Brush cod with remaining oil and season evenly with salt and togarashi. Bake until cooked through, about 15 minutes.
- To serve, sprinkle black cod with sesame seeds and serve each portion with 1 cup Alaska Kale Kimchi and a dollop of Black Garlic Aoli.
- Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight
- container in refrigerator at least 2 weeks. (Substitute sweet rice flour and sugar with one large ripe pear and 1 tablespoon Alaska honey.)
Recipe Notes
Recipe by Chef Kevin Lane, The Cookery, Seward, AK
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