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 Sugarcane Marinade

Alaska Black Cod with Sugarcane Marinade

Course Main Course
Alaska Product Alaska Black Cod
Servings 4



  • 16 Alaska Black Cod fillets approx. 6 oz. each
  • 16 oz. baby carrots
  • 4 small bulb fennel
  • 16 oz. pearl onions
  • 8 oz. fava beans or sugar snap peas
  • 12 oz. sugarcane juice or 2 oz. mirin rice sweet cooking wine
  • 8 tbsp. olive oil
  • tbsp. chopped fresh ginger
  • Salt to taste
  • Black pepper to taste
  • 8 oz. spiced lobster broth see recipe
  • Sprig of cilantro garnish


  • Yield: 2 cups
  • 4 cup garlic whole
  • 8 cups peanut oil
  • 12 cups lobster stock
  • 1/2 cup gingerroot chopped
  • 4 tbsp. fermented black beans
  • 12 oz. rock sugar or organic turbinad
  • 1/2 oz. salt kosher
  • 1/2 oz. black pepper ground


  • In blender, process the garlic and peanut oil until finely minced. Combine with cold lobster stock and chopped ginger and bring to a simmer. Add curry paste, black beans and sugar. Cook for about 20 minutes. Season with salt and black pepper.
  • Cover and refrigerate.


  • Cut carrots into batons. Peel the outside ribs of the fennel then cut lengthwise into wedges. Blanch the onions in boiling water for 2 minutes, then drain and peel. Blanch the fava beans or sugar snap peas in boiling water 1 minute, then drain.
  • If using sugar snap peas, peel after draining. Brush the top of the black cod with a mixture of sugarcane juice and olive oil. Sprinkle with freshly chopped ginger. Lightly season with salt and immediately refrigerate, covered, until needed.
  • Heat 1 to 2 tbsp. olive oil in a heavy-based frying pan and stir all vegetables. Cook gently for 5 to 7 minutes, stirring occasionally until just soft. Season with salt and black pepper, remove from the heat and keep warm. Brush olive oil over a baking tray large enough for all black cod fillets in one layer and arrange fish on the pan. Roast until medium, about 8 minutes. Fillets should be cooked on the outside, but still moist and slightly underdone on the inside.

To Serve:

  • Ladle the Spiced Lobster Broth equally between 4 plates, place vegetables in the center of the sauce, then set the fish on top of the vegetables. Garnish with a sprig of cilantro.
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