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Togarashi Alaska Black Cod with Kale Kimchi

Togarashi Alaska Black Cod with Kale Kimchi
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Servings
4
Cook Time
45 min
Servings
4
Cook Time
45 min
Togarashi Alaska Black Cod with Kale Kimchi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
45 min
Servings
4
Cook Time
45 min
Ingredients
Servings:
Units:
Instructions
  1. ALASKA KALE KIMCHI:
  2. Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt.
  3. With clean hands, rub salt into kale to break down the leaves. Leave at room temperature for 2 hours.
  4. While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about
  5. 4 minutes. Remove from heat; set aside to cool.
  6. After 2 hours, rinse and drain kale. Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale. Place
  7. 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
  8. to ferment, then refrigerate for at least 4 days before serving. Reserve 4 cups kimchi for recipe, using remainder as desired.
  9. BLACK GARLIC AIOLI:
  10. Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; pure until smooth. With motor running, very slowly drizzle in oil
  11. until thick and mayonnaise-like. Cover and refrigerate until ready to use.
  12. BLACK COD:
  13. Preheat oven to 400F. Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black
  14. cod on top of onions. Brush cod with remaining oil and season evenly with salt and togarashi. Bake until cooked through, about 15 minutes.
  15. 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.
  16. Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight
  17. 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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