For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

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Alaska Black Cod with Ginger-Lime Sauce

Alaska Black Cod with Ginger-Lime Sauce

Course Main Course
Alaska Product Alaska Black Cod
Servings 4



  • 4 lb. Alaska Black Cod fillet skin-on, cut into 4 pieces
  • 1/2 hothouse cucumber unpeeled
  • 1/4 cup vegetable oil
  • 24 small cloves garlic uncut
  • 4 cup Ginger-Lime Dipping Sauce see recipe
  • Makes about 1 cup
  • 4 tsp. garlic chopped
  • 8 to 3 Thai bird chiles or 1 serrano chile chopped
  • 12 tbsp. Sugar
  • 12 tbsp. ginger minced
  • 1/4 cup fish sauce
  • 8 tbsp. lime juice
  • 12 tbsp. Water


  • Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.
  • Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.
  • Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.

To Serve:

  • Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping
  • Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.
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