Skip to main content

Alaskan Black Cod with Hoisin and Ginger Sauces

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant Alaskan black cod with hoisin and ginger sauces is a sophisticated choice for those seeking a high-protein dinner that does not compromise on flavour. Known for its buttery texture and rich oil content, black cod—also called sablefish—stands up beautifully to the bold, savoury notes of soy and ginger. The combination of a sweet hoisin glaze and a bright, zesty ginger dressing creates a restaurant-quality finish that enhances the delicate white flakes of the fish.

Ideal for a quick weeknight meal or a casual dinner party, this dish feels remarkably light yet deeply satisfying. The ginger sauce can be prepared a day in advance to save time, making the final assembly incredibly simple. Serve this fragrant seafood dish alongside steamed jasmine rice or stir-fried greens for a nutritiously balanced meal that is packed with healthy fats and lean protein.

In this article:

Continue reading below

Ingredients for Alaskan Black Cod with Hoisin and Ginger Sauces

  • 120ml soy sauce

  • 60ml unseasoned rice vinegar

  • 1 1/2 tablespoons minced peeled fresh ginger

  • 1 1/2 tablespoons chopped spring onions

  • 1 tablespoon honey

  • 1 large garlic clove, minced

  • 60ml hoisin sauce*

  • 2 1/4 teaspoons hot chilli paste (such as sambal oelek)*

  • 1 tablespoon vegetable oil

  • 110g Alaskan black cod fillets

  • Steamed rice

How to make Alaskan Black Cod with Hoisin and Ginger Sauces

Back to contents

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.

Preheat oven to 232°C. Stir hoisin and chilli paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in centre, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

Available in the Asian foods section of many supermarkets and at Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.